Ingredients
nonstick cooking spray
1 package (432g) lemon cake mix (e.g., Duncan Hines® Perfectly Moist Lemon Supreme)
240 ml water
3 large eggs
80 ml vegetable oil
1 jar (311g) lemon curd
1 container (226g) frozen whipped topping (e.g., Cool Whip®), thawed
1 tsp lemon zest (optional)
Directions
Step 1
Preheat the oven to 175°C (350°F) and grease a 23x33 cm (9x13-inch) cake pan with nonstick cooking spray.
Step 2
In a large bowl, mix together the cake mix, water, eggs, and vegetable oil until well combined. Pour the batter into the prepared pan.
Step 3
Bake for 20 to 27 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cake to a wire rack and let it cool for 15 minutes.
Step 4
Using the handle of a wooden spoon, poke holes about 1.25 cm (1/2 inch) apart into the top of the cake.
Step 5
Pour the lemon curd over the cake and spread it with a spatula, ensuring it fills the holes. Refrigerate for 1 hour.
Step 6
Frost the cake with the whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.