Lemon Poke Cake Recipe
Lemon Poke Cake Recipe is a light, moist dessert made by baking a lemon cake, poking holes in it, and pouring lemon pudding or glaze over the top. The cake absorbs the filling for extra flavor. It’s then chilled and topped with whipped cream or frosting, creating a refreshing, citrusy treat perfect for any occasion.
Equipment
- Mixing bowls
- Whisk or hand mixer
- 9×13 inch baking dish
- Measuring cups and spoons
- Fork or wooden skewer
- Cooling rack
Ingredients
- 1 box 15.25 oz yellow cake mix
- 1 package 3.4 oz instant lemon pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 2½ cups milk
- ⅓ cup fresh lemon juice
- 2 cups powdered sugar confectioners’ sugar
Instructions
- Step 1:
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, 4 eggs, ½ cup vegetable oil, and 1 cup of milk. Beat with a whisk or hand mixer on medium speed until smooth and well blended.
- Step 2:
- Pour the batter into a greased 9×13 inch baking dish. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 10–15 minutes.
- Step 3:
- Once slightly cooled, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake. The holes should be spaced about 1 inch apart to allow the lemon pudding to soak through.
- Step 4:
- In a medium bowl, whisk together the instant lemon pudding mix and remaining 1½ cups of milk until thickened (about 2–3 minutes). Pour the pudding mixture evenly over the cake, pressing gently with a spatula to help it seep into the holes.
- Step 5:
- In a separate bowl, mix 2 cups powdered sugar with ⅓ cup lemon juice until smooth. Drizzle the glaze evenly over the top of the cake. Refrigerate for at least 1 hour before serving to allow the cake to set and chill.