Lemon Poke Cake
User Reviews
4.7
Lemon Poke Cake
Description
The Lemon Poke Cake begins with a classic yellow cake mix enhanced by lemon extract or fresh lemon juice for a subtle citrus base. Once baked, small holes are poked all over the cake’s surface using a wooden spoon or straw, allowing the lemon pudding mixture to seep inside. The pudding is made by whisking instant lemon pudding mix with cold milk until it thickens slightly but remains pourable.
Pouring the pudding over the cake creates a moist texture inside, contrasting neatly with the cake’s slight crumb. The cake is topped with a lemon whipped cream frosting made from heavy cream, powdered sugar, and lemon flavoring, adding a fluffy complement to the dense cake and pudding layers. Fresh lemon wedges garnish the dessert, enhancing its bright flavor profile.
This layered dessert combines citrus tang with creamy pudding and soft cake, making it an enjoyable treat suited for gatherings or as a refreshingly flavored sweet end to a meal. The preparation involves timing so the pudding mixture is the right consistency to soak into the cake without setting too quickly.
Ingredients
POKE CAKE:
- 15.25 ounce yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 egg large
- 1 teaspoon lemon extract or fresh lemon juice
PUDDING LAYER:
- 3.4 ounce instant lemon pudding mix box
- 2 cups milk cold
LEMON FROSTING:
- 1 pint heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon lemon extract or fresh lemon juice
GARNISH:
- lemon for serving, fresh, wedges
Instructions
- Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
- In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
- Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
- Allow the cake to cool slightly.
- Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don’t wait until it sets too long or it will be too thick to sink down into your holes.
- Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
- Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.
- When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
- Fold in lemon extract or fresh lemon juice.
- Cover and chill for 30 minutes before serving.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 74mg | 25% |
| Sodium | 282mg | 12% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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