Lemon Poke Cake
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts An incredibly moist and intensely flavorful lemon poke cake saturated with a tangy lemon glaze. This easy sheet cake features a rich lemon pudding base and makes a delightful dessert for any gathering.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 35 mins | None | 15–20 Servings |
🔪 Key Equipment
- 9x13 inch pan
- Large bowl
- Electric mixer
- Small bowl
- Whisk
- Fork
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Package | Lemon Cake Mix | Dry |
| 1 Package | Lemon Pudding Mix | Instant |
| 3/4 Cup | Oil | Vegetable |
| 4 | Eggs | Large |
| 3/4 Cup | Water | Room temperature |
For the Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Sugar | Sifted powdered |
| 6 Tablespoons | Lemon Juice | Fresh or bottled |
Instructions
Step 1: Prep and Bake the Cake
- Preheat your oven to 350°F. Grease and flour a 9x13 inch pan.
- In a large bowl, combine the 1 package lemon cake mix, 1 package instant lemon pudding mix, 3/4 cup oil, 4 large eggs, and 3/4 cup water. Blend with an electric mixer for about 2 minutes until smooth and well blended.
- Pour the batter into the prepared pan and bake for 35 minutes until golden brown and the center is set.
Step 2: Glaze and Finish
- While the cake is baking, prepare the glaze. In a small bowl, whisk together the 2 cups sifted powdered sugar and 6 tablespoons lemon juice until runny and smooth.
- 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, allowing it to soak in completely. Let the cake cool completely in the pan before slicing and serving.
💡 Make-Ahead & Storage: Store the cake covered in the refrigerator for up to 4 days; it actually tastes even more moist on the second day.
Original Recipe Scan
