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.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course lunch/dinner, Snack

Cuisine American

Servings 24 people

Calories 4485.9 kcal

Equipment

1 9x13 inch Baking Pan
1 Large Mixing Bowl
1 Small Mixing Bowl for the glaze
1 Whisk or Spatula for mixing batter and glaze
1 Fork for poking holes in the cake

Ingredients

Main

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

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-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.

Notes

For an elevated flavor profile, consider adding 1-2 tablespoons of fresh lemon zest to the cake batter and an extra teaspoon to the glaze for a brighter, more aromatic finish. Do not overmix the cake batter; mix just until smooth to prevent a tough texture. Poking holes while the cake is still hot is crucial for optimal glaze absorption, ensuring a moist and flavorful result. Allowing the cake to cool completely before serving allows the glaze to fully set and penetrate. For an elegant presentation, garnish with fresh berries or a light dusting of confectioners' sugar, and perhaps a dollop of crème fraîche to cut through the sweetness.