For an extra burst of lemon flavor, consider adding lemon zest to the cake batter or glaze. If you don't have instant lemon pudding mix, you can substitute it with vanilla pudding mix and increase the amount of lemon juice in the glaze to taste. Store leftover cake in an airtight container at room temperature for up to 3 days.
Lemon Poke Cake
-
PREP TIME20 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs
-
SERVING24 People
-
VIEWS623
Infuse every bite with bright citrus flavor! This lemon poke cake is incredibly moist and bursting with tangy goodness. The simple act of 'poking' creates delicious channels for a luscious lemon glaze to seep into, ensuring a perfectly sweet and zesty treat.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate283 g
-
Cholesterol31 mg
-
Fiber4 g
-
Protein13 g
-
Saturated Fat6 g
-
Sodium2448 mg
-
Sugar153 g
-
Fat17 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan to prevent sticking. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the yellow cake mix and lemon pudding mix until well combined. (2 minutes)
03 Step
Recipe View Add the water, vegetable oil, and eggs to the dry ingredients. Mix until smooth and the batter is well blended. Avoid overmixing. (3 minutes)
04 Step
Recipe View Pour the batter evenly into the prepared baking pan and spread it out. (1 minute)
05 Step
Recipe View Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. (40-45 minutes)
06 Step
Recipe View While the cake is still hot from the oven, use a fork to poke holes all over the top, about 1 inch apart. These holes are crucial for soaking up the lemon glaze. (5 minutes)
07 Step
Recipe View In a separate small bowl, whisk together the fresh lemon juice and confectioners' sugar until smooth and the glaze is lump-free. (3 minutes)
08 Step
Recipe View Slowly and evenly pour the lemon glaze over the hot, poked cake, allowing it to seep into the holes. Ensure the entire surface is covered. (2 minutes)
09 Step
Recipe View Let the cake cool completely in the pan before serving. This allows the glaze to fully absorb and the cake to set. (1-2 hours)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lupe Cartwrightmorissette
Mar 25, 2025I've made this recipe several times, and it always turns out great.
Lexie Pagac
Jul 10, 2024I chilled the cake after glazing and it was amazing!
Keenan Sipes
Apr 19, 2024Using a wooden skewer works well for poking the holes.
Everardo Ebert
Jan 26, 2024This is my go to dessert for potlucks.
Ollie Beatty
Jan 17, 2024Make sure the cake is hot when you pour the glaze over it; that makes a difference.
Mikel Ratke
Aug 9, 2023My family devoured this cake in one sitting!
Marta Kunze
Apr 18, 2023I added a little lemon zest to the glaze for an extra zing.
Antonetta Franey
Mar 26, 2023The lemon flavor is perfect – not too tart, not too sweet.
Reginald Muller
Feb 13, 2023Next time, I will try it with lime instead of lemon
Vella Altenwerth
Nov 27, 2022This cake is so easy to make and always a hit!