A supremely moist and tangy lemon poke cake made easy with a yellow cake mix and lemon Jello. While still warm, the cake is poked and saturated with a sweet lemon juice glaze.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 1 package | Yellow Cake Mix |
| 1 (3 oz) package | Lemon Jello |
| 4 | Whole Eggs |
| 3/4 cup | Water |
| 3/4 cup | Salad Oil |
| 1 teaspoon | Lemon Extract |
Glaze
| Measurements | Ingredients |
|---|---|
| Juice of 2 | Lemons |
| 1 cup | Powdered Sugar |
Instructions
- Preheat your oven to 350°F. Grease and flour a tube or Bundt pan.
- In a large bowl, combine the cake mix, dry Jello powder, water, oil, eggs, and lemon extract.
- Beat with an electric mixer on medium speed for 4-5 minutes.
- Pour the batter into the prepared pan.
- Bake for 1 hour, or until a long wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the juice of 2 lemons and 1 cup of powdered sugar in a small bowl until smooth.
- Let the cake cool in the pan for about 10-15 minutes after baking.
- While the cake is still warm, use a fork or skewer to poke holes all over the top.
- Slowly spoon the lemon glaze over the cake, allowing it to soak into the holes.
- Let the cake cool completely in the pan before serving.
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