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Sunshine Lemon Poke Cake – This cake is moist and delicious, filled with a luscious lemon curd, and topped with a dreamy frosting made with Dannon® Oikos® Lemon Meringue Greek yogurt. It would be perfect as the star of any potluck or family get together.
Spring has sprung 🌷🌺🌸 and I am over the top excited!!
I love summer, and fall, and even winter for about a week. But, when it comes to food-related happiness, nothing excites me more than spring.
Oh yes, the flowers are beautiful, the butterflies are gorgeous, and the birds singing are wonderful. However, nothing beats walking the isles of my local farmer’s market and spying fresh spring produce.
Probably, but hey, food is my thing right?
The first flavor I am always drawn to when I start creating spring recipes is lemon. It just screams springtime to me and is like a bit of sunshine in my mouth.
It comes in single servings of 5.3 ounces, has 11 grams of protein, 4 grams of fat, and only 160 calories! It has become my go-to snack whenever I want a sweet treat with no guilt involved 😍
It’s also one of the products I always keep stocked in my fridge, in a variety of flavors, since they’re easily repurposed in sweet and savory recipes, or used all by itself as breakfast, snacks or desserts! I also knew it would be an awesome substitute for butter in my cream cheese frosting Plus, the lemon flavor just makes this cake over the top yummy!
I can tell you everyone that has tasted this cake has asked for the recipe.
It would be the perfect dessert for Mother’s Day, family BBQs, or just for the heck of in on a Wednesday night!
Kevin loved it, Heather loved it, even the G-baby loved it and I was worried the lemon wouldn’t be a “baby thing”.
Nope, no worries, she happily shoveled it in by the spoonful 😂
Now I have to buy twice as much yogurt so I can share with her but that is OK, Nana is not much for sweet treats so she thinks she is getting spoiled rotten.
Shhhh I won’t tell her if you don’t 😉
Yield: 12 servingsAuthor: Bobbi Hass-Burleson
Sunshine Lemon Poke Cake
Sunshine Lemon Poke Cake is an easy to make, moist and delicious cake, filled with a luscious lemon curd, and topped with a lemon yogurt cream cheese frosting. It is pure sunshine in every bite!
prep time: 15 MINScook time: 25 MINStotal time: 40 mins
1 box white cake mix
For the lemon curd
1/4 pound unsalted butter, room temperature
1 1/2 cup granulated sugar
4 large eggs, whisked
1/2 cup lemon juice (3 to 4 lemons) + the zest of one lemon for garnish* see Cook’s Notes
Meanwhile, in a 2-quart saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar and lemon juice, whisk to combine and then add the eggs, whisking well. * See notes
Turn the heat down to low and return to the heat. Cook for approx 10 to 12 minutes, whisking constantly until the curd thickens (it should coat the back of a spoon), or until the curd reaches 170 degrees.
Remove from the heat and set aside.
When the cake is done remove it from the oven and, using the handle of a wooden spoon, poke holes all over the cake. Pour the lemon curd over the cake making sure to get as much of it as possible into the holes. Place the cake in the fridge to cool for 30 minutes.
To make the frosting, in a medium mixing bowl using an electric mixer cream together the cream cheese, yogurt, and powdered sugar, continuing to beat until fluffy and fully combined.
Remove the cake from the fridge and spoon dollops of the frosting all over the cake. Using a spatula dipped in hot water, carefully spread the frosting over the top of the cake. Return the spatula to the hot water if the frosting begins to pull the cake up.
Sprinkle lemon zest over the top of the cake.
Cover the cake with a lid, or foil, and store in the refrigerator.
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Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….