Allow the cake to cool for 15 minutes and then use the end of a wooden spoon to poke holes into the top of the cake {not all of the way through} about every 1/2-1 inch. Allow the cake to cool completely.
Once the cake is cooled, add the lemon curd to a piping bag {or zipper bag} and pipe the curd into each and every hole. Use an off set spatula to spread out any curd that is on top of the cake. Top with the whipped topping and spread out. Take any remaining lemon curd and add it to the top of the cake in dollops. Use the end of the spatula or a toothpick to swirl it into the whipped topping. Sprinkle with additional poppy seeds and serve.
Notes
If you are a big lemon dessert lover, add fresh lemon juice to the cake batter. The extra citrus flavor will give you even more wonderful taste.
Serve this easy lemon cake recipe chilled. While this recipe is wonderful at room temperature, chilling it gives it an extra element that enhances allow the flavors.
Make this recipe a day ahead of time. It truly is at its best the day after you make it and it has been refrigerated overnight.
Substitutions/Variations
Cake Mix- If you don’t have a white cake mix use a vanilla, yellow or even lemon cake mix for the cake base.
Lemon Curd- While lemon curd is amazing, this cake would also be delicious with orange curd and orange zest or even lime curd and lime zest.
Whipped Topping- If you prefer to make your own whipped cream go for it! A Swiss meringue butter cream would also give you a delicious cake. For more lemon flavor add a lemon buttercream or lemon cream cheese frosting.
Poppy Seeds- You could leave the poppy seeds out altogether or replace them with a cup of fresh blueberries or raspberries!
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 380mg | Potassium: 112mg | Fiber: 1g | Sugar: 24g | Vitamin A: 280IU | Vitamin C: 0.01mg | Calcium: 166mg | Iron: 1mg
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