Lemon Poke Cake
Brighten up your dessert table with the zesty flavors of this delightful Lemon Poke Cake. Combining the convenience of a cake mix with the refreshing taste of lemon, this easy-to-make dessert is sure to impress. With its moist and tender crumb infused with tangy lemon flavor, and a sweet glaze that seeps into every bite, this Lemon Poke Cake is the perfect treat for any occasion.
Reason to Try Lemon Poke Cake
If you’re a fan of citrusy desserts, you’ll love the refreshing taste of this Lemon Poke Cake. Whether you’re hosting a summer barbecue, potluck, or simply craving a sweet indulgence, this cake offers a burst of lemony goodness that’s both satisfying and irresistible. Plus, with its simple preparation and minimal ingredients, it’s a hassle-free dessert that’s sure to please.
Summary of Ingredients
- Cake: Yellow cake mix, instant lemon pudding mix, water, vegetable oil, eggs.
- Glaze: Lemon juice, confectioners’ sugar.
Serving Suggestions
Serve slices of Lemon Poke Cake chilled or at room temperature for a delightful dessert any time of the year. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Garnish each slice with a twist of lemon zest or a sprig of fresh mint for a decorative touch.
Storage Info
Store leftover Lemon Poke Cake covered in the refrigerator for up to 3-4 days. Make sure to cover the cake tightly with plastic wrap or aluminum foil to prevent it from drying out. For longer storage, you can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil. Thaw frozen slices in the refrigerator overnight before serving.
Techniques or Tips
- To ensure the cake comes out moist and tender, be careful not to overmix the batter once the wet and dry ingredients are combined.
- When poking holes in the hot cake, use a fork or skewer to create evenly spaced holes to allow the glaze to penetrate throughout.
- Allow the cake to cool completely before pouring the glaze over the top to prevent it from melting too quickly.
Variation
For a twist on the classic recipe, try adding a layer of lemon curd between the cake and the glaze for an extra burst of lemon flavor. You can also top the cake with a fluffy layer of whipped cream or cream cheese frosting for added richness.
FAQs about Lemon Poke Cake
Q: Can I use a different flavor of cake mix or pudding mix? A: Yes, feel free to experiment with different flavors to customize the cake to your taste preferences. You can try using white cake mix with vanilla or coconut pudding mix for a different variation.
Q: Can I use fresh lemon juice instead of bottled lemon juice? A: Yes, fresh lemon juice can be used instead of bottled lemon juice for a more vibrant flavor. Just make sure to strain out any seeds before mixing it with the confectioners’ sugar for the glaze.
Q: Can I make this cake in advance? A: Yes, you can prepare the cake a day in advance and store it in the refrigerator until ready to serve. Just make sure to cover it well to prevent it from drying out.
Tangy Lemon Poke Cake
Equipment
- 9x13-inch pan
Ingredients
- - 1 package 15.25 oz yellow cake mix
- - 1 package 3.4 oz instant lemon pudding mix
- - 3/4 cup water
- - 1/2 cup vegetable oil
- - 4 large eggs
- - 1/3 cup lemon juice
- - 2 cups confectioners' sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine cake mix and instant pudding mix. Add water, oil, and eggs; mix until smooth. Spread batter evenly in prepared pan.
- Bake for 40-45 minutes until a toothpick inserted comes out clean. While hot, poke holes in the cake with a fork.
- For the glaze, mix lemon juice and confectioners' sugar until smooth. Pour over hot cake, allowing it to seep into the holes. Let cake cool completely before serving.
Notes
- Adjust sweetness by altering the amount of confectioners' sugar according to taste preference.
- Serve chilled for a refreshing dessert experience.
