Lemon Poke Cake II
A refreshing and moist dessert with bright lemon flavor, a tender cake base, and a sweet glaze that soaks into every bite, perfect for potlucks and summer gatherings.
Ingredients
For the Cake
- 4 large eggs
- 1 package yellow cake mix (18.25 ounces)
- 1 package instant lemon pudding mix (3.4 ounces)
- 1/2 cup vegetable oil
- 3/4 cup water
- 1/3 cup lemon juice Fresh lemon juice preferred
For the Glaze
- 2 cups confectioners’ sugar
- Additional lemon juice (to taste) Typically a few tablespoons for a pourable glaze
Instructions
Preparation
- Preheat your oven to 350°F / 175°C. Grease a 9×13-inch baking pan lightly with cooking spray or oil.
Mixing the Batter
- In a large bowl, combine the yellow cake mix and instant lemon pudding mix. Add in eggs, oil, water, and lemon juice, and beat until the batter is smooth and free of lumps.
Baking the Cake
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Creating Pokes
- Once the cake is baked, allow it to cool for 5–10 minutes. Using the handle of a wooden spoon or a skewer, poke holes evenly across the surface of the cake.
Pouring the Glaze
- Whisk together the confectioners’ sugar with enough lemon juice to reach a smooth, pourable consistency. Drizzle the glaze over the warm cake, ensuring it seeps into each hole.
Cooling & Serving
- Let the cake cool completely. For best results, refrigerate for at least 1–2 hours before slicing.
Notes
Use fresh lemon juice for best flavor, and let the cake cool slightly before poking holes. Adjust glaze thickness by adding lemon juice a teaspoon at a time.