An incredibly moist and intensely flavorful lemon poke cake. This easy recipe uses a lemon cake mix and lemon pudding as a base, which is then poked and saturated with a tangy lemon glaze right out of the oven.
Author
Unknown
Recipe
For the Cake
| Measurements | Ingredients |
|---|---|
| 1 Package | Lemon Cake Mix |
| 1 Package | Instant Lemon Pudding Mix |
| ¾ Cup | Oil |
| 4 | Eggs |
| ¾ Cup | Water |
For the Glaze
| Measurements | Ingredients |
|---|---|
| 2 Cups | Sifted Powdered Sugar |
| 6 Tablespoons | Lemon Juice |
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x13 inch pan.
- Cake: In a large bowl, combine the lemon cake mix, instant lemon pudding mix, oil, eggs, and water. Blend with an electric mixer for about 2 minutes until smooth.
- Pour the batter into the prepared pan.
- Bake for 35 minutes.
- Glaze: While the cake is baking, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and lemon juice until runny and smooth.
- Finish: As soon as the cake comes out of the oven, immediately poke the top of the cake all over with a fork.
- Pour the glaze smoothly and evenly over the top of the hot cake. Let the cake cool completely in the pan.
Note
The original card amusingly states “Don’t test” for doneness. The 35-minute bake time is usually very reliable for this type of cake.
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