Lemon Poke Cake with Berries
This Lemon Berry Poke Cake is fantastic for summer. White cake, lemon curd, and fresh berries it's not only delicious but gorgeous on your dinner table.
- 1 white cake mix prepared according to package directions
- 3/4 cup fresh lemon juice
- 3/4 cup sugar
- 1/2 cup butter
- 1 tablespoon lemon zest
- 3 large eggs
- 1 pint heavy cream
- 1 cup powdered sugar
- 1 tsp almond extract or vanilla, but we prefer almond
- 2 cups strawberry slices
- 8 ounces blueberries
- 8 ounces raspberries
Bake cake according to package directions and allow to completely cool once baked.
Once cooled make lemon curd, whipped cream, and wash all of the berries.
In a saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk or spoon. When the first bubble appears you know you need to cook for another 6-7 minutes. Constantly stir to make sure it does not cook to the bottom. Set aside to cool completely while cake cools.
Make whipped cream by beating cream until frothy. Add powdered sugar and extract and beat until thick and spreadable.
Poke holes into your cake. Pour the curd into the holes evenly, then top with whipped cream. Cover and place in refrigerator for 2-3 hours.
Right before serving top with berries and enjoy!
Serving: 1slice | Calories: 498kcal | Carbohydrates: 67g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 387mg | Potassium: 179mg | Fiber: 3g | Sugar: 46g | Vitamin A: 896IU | Vitamin C: 28mg | Calcium: 140mg | Iron: 1mg