Make a super moist cake for dessert tonight with this poke cake recipe.
Blueberries and lemonade make this dessert the perfect summer treat!
Grease a 13x9-inch baking pan.
Credit: Jacob Fox
In a large bowl combine the first six ingredients (through almond extract).
Beat with a mixer on low just until combined.
Beat on medium 2 minutes, scraping bowl occasionally.
Spread batter into the prepared baking pan.
Bake 25 to 30 minutes or until a toothpick comes out clean.
Cool cake 5 minutes.
Meanwhile, prepare Blueberry Sauce.
Using the handle of a wooden spoon, poke holes through cake about 1 inch apart.
Drizzle lemonade concentrate over top of cake, brushing evenly.
Spread Blueberry Sauce over cake.
In a large bowl stir a small amount of the whipped topping into the lemon curd to lighten.
Fold in the remaining whipped topping.
If desired, top each serving with a lemon slice.
Cover and store leftovers in the refrigerator up to 24 hours.
In a medium saucepan combine sugar and cornstarch.
Add water; mix well.
Cook and stir over medium heat until mixture is slightly thickened and bubbly.
Cook and stir 2 minutes more.
Mash with a potato masher (mixture will not be completely smooth).
2,000 calories a day is used for general nutrition advice.
