Lemon Jello Poke Cake
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 1 hour | 15 mins | 12–16 Servings |
🔪 Key Equipment
- Tube or Bundt pan
- Large bowl
- Electric mixer
- Wooden skewer
- Small bowl
- Fork
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | Cake Mix | Yellow |
| 1 (3 oz) package | Lemon Jello | Dry powder |
| 4 | Eggs | Whole, large |
| 3/4 cup | Water | None |
| 3/4 cup | Oil | Salad oil |
| 1 teaspoon | Lemon Extract | None |
For the Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Juice of 2 | Lemons | Freshly squeezed |
| 1 cup | Powdered Sugar | None |
Instructions
Step 1: Prepare and Bake the Cake
- Preheat your oven to 350°F. Grease and flour a tube or Bundt pan.
- In a large bowl, combine the 1 package yellow cake mix, 1 (3 oz) package lemon jello, 3/4 cup water, 3/4 cup salad oil, 4 whole eggs, and 1 teaspoon lemon extract.
- Beat with an electric mixer on medium speed for 4-5 minutes until the batter is smooth and well blended.
- Pour the batter into the prepared pan.
- Bake for 1 hour, or until a long wooden skewer inserted into the center comes out clean and golden brown.
Step 2: Make the Glaze and Finish
- While the cake is baking, prepare the glaze by whisking together the juice of 2 lemons and 1 cup powdered sugar in a small bowl until completely 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 wooden skewer to poke holes all over the top of the cake.
- Slowly spoon the lemon glaze over the warm cake, allowing it to soak deeply into the holes until fully absorbed.
- Let the cake cool completely in the pan until set before serving.
💡 Make-Ahead & Storage: Store leftover cake tightly wrapped or covered in the refrigerator for up to 4 days.
Original Recipe Scan
