Lemon Poke Cake
This lemon poke cake is super moist. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this tangy cake with whipped topping or vanilla ice cream.
:max_bytes(150000):strip_icc()/17573lemon-poke-cake-iiKimx3-aeb41dd93e814cc5ac72ee7af77b89e6.jpg)
Why You’ll Love This Recipe
- Cake mix and instant pudding keep the prep quick for this moist lemon poke cake.
- Home cooks love to make this recipe with their kids as an approachable baking project.
- Reviewer Pat says, “Nice lemony flavor and a light texture. I got so many requests for this recipe.”
Ingredients
- 1 (15.25) package yellow cake mix
- 1 (3.4 ounce) package instant lemon pudding mix
- ¾ cup water
- ½ cup vegetable oil
- 4 large eggs
- ⅓ cup lemon juice
- 2 cups confectioners’ sugar
Local Offers
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
To make the cake: Stir cake mix and instant pudding together in a large bowl. Add water, oil, and eggs; mix until smooth and well blended. Spread batter evenly into the prepared pan.
Bake in the preheated oven until a toothpick inserted comes out clean, about 40 to 45 minutes. While cake is still hot, poke holes in the top with a fork.
To make the sweet lemon glaze: Mix lemon juice and confectioners sugar together in a small bowl until smooth; pour over hot cake and allow to seep into the holes. Let cake cool completely before serving.
Nutrition Facts (per serving)
| 1338 | Calories |
| 17g | Fat |
| 283g | Carbs |
| 13g | Protein |
