In my opinion, there is no shame in using a box cake mix. They’re highly convenient and can be doctored up into some incredible desserts! For instance, this gorgeous Lemon Cream Cheese Cake. The base of the batter is a white cake mix, but the final result is a lemon-y masterpiece. Tangy lemon curd is piped into the cake itself and then swirled into a cream cheese frosting for a marbled look that is sure to impress.
If you haven’t made a poke cake before, allow me to explain the process. The cake is baked as usual then once it has cooled, you use the handle of a spoon to poke holes into the top. In this case, the holes are filled with lemon curd and the flavor seeps into the cake. More lemon goodness in every bite, we can get behind that.
Once you’ve piped in the lemon curd, it’s time to add the frosting. A homemade lemon cream cheese frosting is generously spread over the top. For the final step, spoon the remaining lemon curd in small portions around the cake and use a knife or chopstick to swirl the toppings together. Now it’s time to stand back and admire your masterpiece. Give this Lemon Cream Cheese Cake a try for your next special occasion and I’m sure you’ll love it as much as we do. Happy baking!
Lemon Cream Cheese Cake
Ingredients
- 1 (14.25 oz) white cake mix
- 1 cup buttermilk, room temperature
- 3 eggs
- ½ cup butter, melted
- 3 tablespoons lemon zest
Frosting
- ¾ cup butter, room temperature
- 12 oz cream cheese
- 1 teaspoon vanilla
- 3-3 ½ cups powdered sugar
- 1 ½ tablespoons lemon zest
- 1 (12 oz) jar lemon curd
Preparation
- Preheat oven to 350 degrees F and grease a 9x13-inch.
- In a large bowl, mix together butter, buttermilk, and eggs until light and smooth. Slowly add in cake mix then fold in lemon zest.
- Transfer batter to the prepared baking dish and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Allow cake to cool.
- Frosting: Add butter, cream cheese, and vanilla to a large bowl and mix until light and smooth.
- Slowly add in powdered sugar until well combined, then mix in lemon zest.
- Once the cake has fully cooled, use a wooden spoon handle (or other dowel) to poke holes in the surface of the cake.
- Spoon lemon curd into a piping bag, or ziplock with the corner cut off, and fill each hole with lemon curd.
- Spread cream cheese frosting over cake, then spoon remaining lemon curd on top. Use a knife to carefully swirl the frosting and lemon curd together in a marbled pattern.
- Chill cake until ready to serve.
Recipe adapted from Inbloombakery.com