Lemon Poke Cake - So Delicious!

A piece of yellow lemon poke cake with whipped topping and a piece of lemon as a garnish on a white plate. The pan with the rest of the lemon poke cake in behind and all the cut pieces are garnished with ¼ of a lemon slice.

5 from 1 vote

Lemon Poke Cake - So Delicious!

This delightful lemon poke cake bursts with bright citrus flavor. It's an easy-to-follow recipe that transforms a classic lemon cake into a moist and refreshing treat, perfect for any occasion.

Prep Time10

Cook Time30

Cooling time for cake2 30

Total Time3 10

Course: baked goods, Dessert

Cuisine: American

Servings: pieces

Calories: 212Kcal

Author: Susan Moncrieff

Equipment

1 Baking Dish 9 x 13 inches

Ingredients

1 package lemon cake mix 15.25 oz Betty Crocker
1 3.4oz instant lemon pudding mix
4 large eggs
¾ cup vegetable oil
1 cup water

For the Glaze

2 cups powdered sugar
⅓ cup lemon juice fresh squeezed
1 teaspoon lemon zest

Toppings

8 oz whipped topping spread on top after cooled
lemon slices as garnish

Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 350 degrees Fahrenheit. Use nonstick spray in a 9x13 inch baking pan.
In a large mixing bowl, add all cake ingredients. Gently mix together the yellow cake mix and the instant lemon pudding mix, and the liquids including the vegetable oil, eggs, water, and lemon juice.
Pour the batter into the prepared 9 x 13 baking dish. The lemon glaze will be poured onto the cake after it has been baked and cooled.
Bake the Cake: Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Let the Cake Cool Slightly: Remove the cake from the oven and let it cool on a wire rack for about 30 minutes (In the pan).
Poke the Cake: While the cake is still warm (not hot), use a fork or a straw to poke holes all over the top of the cake. The holes should go ½ way down the cake (you don't want to poke to the bottom of the cake) and spaced about 1 inch apart.
Make and Pour the Glaze: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. If desired, add a teaspoon of lemon zest for an extra lemony punch. Slowly pour the glaze over the warm cake, allowing it to seep into the holes. If needed, use a spoon to spread the glaze evenly.
**If the glaze runs off the cake and pools at the bottom, gently tip the pan, pour out the glaze and redistribute on the top.
Chill and Serve: Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours, or until the glaze has set and the cake is chilled. Top with whipped cream, fresh lemon slices, and additional lemon zest for a delightful presentation (optional). The lemon slices do make this cake look beautiful!

Notes

I cut this cake into 24 (4 x 6) smaller pieces. People can always get seconds.

This cake stores well in the refrigerator wrapped with plastic wrap for up to 4 days.

To make it more lemony

Substitute ⅓ cup of fresh squeezed lemon juice for some of the water when making the cake.

To make it less lemony

Don't add the lemon pudding. Follow the directions on the back of the box to make the cake portion since you are adjusting this recipe by leaving out the lemon pudding.

Nutrition (I am not a nutritionist. These are estimates only)