Introduction
Transforming simple ingredients into a burst of sunshine on a plate? That’s what this Lemon Poke Cake recipe is all about! It’s the perfect dessert for a weeknight treat or a special occasion – it’s that easy and that delicious. Get ready to wow your family with minimal effort and maximum flavor!
Why This Works
This recipe works because it’s ridiculously simple, yet incredibly impressive. The combination of moist, fluffy cake, tangy lemon pudding, and a sweet whipped topping is a flavor party in your mouth! Plus, the “poke” method adds a fun element that everyone will love.
Key Ingredients
- 🍋 1 box (15.25 ounces) yellow cake mix
- 🥛 1 cup water
- 🥚 3 large eggs
- 🧈 1/2 cup vegetable oil
- 🍋 1 (3.4 ounce) box instant lemon pudding mix
- 🥛 2 cups cold milk
- 🍦 1 container (8 ounces) whipped topping, thawed
Instructions
1️⃣ Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2️⃣ Cake Batter: In a large bowl, combine the cake mix, water, eggs, and oil. Beat with an electric mixer on medium speed for 2 minutes.
3️⃣ Bake the Cake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
4️⃣ Let it Cool: Let the cake cool in the pan for 10 minutes before poking holes all over with a wooden skewer or the handle of a wooden spoon.
5️⃣ Pudding Time: In a separate bowl, whisk together the lemon pudding mix and cold milk until smooth and creamy.
6️⃣ Poke & Pour: Slowly pour the lemon pudding mixture over the warm cake, allowing it to soak into the holes.
7️⃣ Chill & Top: Refrigerate the cake for at least 2 hours to allow the pudding to set. Once chilled, spread the thawed whipped topping evenly over the top.
8️⃣ Serve & Enjoy! Slice and serve this delightful lemon poke cake!
Handy Tips
- Don’t overmix the cake batter! Overmixing can lead to a tough cake.
- Make sure your pudding is completely smooth before pouring it over the cake. Lumps aren’t fun!
- If you don’t have a 9×13 inch pan, you can use a different size, but adjust the baking time accordingly. Keep an eye on your cake!
Heat Control
Baking the cake at 350°F (175°C) ensures it bakes evenly and doesn’t burn. If you bake it at a lower temperature, it will take longer to cook and might be slightly dry. If you bake it at a higher temperature, it might burn on the outside before the inside is cooked through.
Crunch Factor
This recipe doesn’t focus on a crunchy texture, but the whipped topping adds a lovely light and airy contrast to the moist cake and creamy pudding.
Pro Kitchen Tricks
- For a zestier lemon flavor, add the zest of one lemon to the cake batter.
- Use a piping bag to create swirls of whipped topping for an extra fancy presentation.
- For an even easier version, use a box of lemon cake mix instead of yellow cake mix.
Storage Tips
Store leftover cake in the refrigerator, covered, for up to 3 days. It’s best served chilled!
Gift Packaging Ideas
Cut the cake into squares and arrange them in a pretty container or tin. Tie a ribbon around it for a homemade touch!
Flavor Variations
🌟 Berry Blast: Add fresh blueberries or raspberries to the cake batter before baking, and top with a berry compote instead of whipped cream.
🌟 Coconut Cream Dream: Replace the whipped topping with sweetened coconut whipped cream for a tropical twist.
🌟 Chocolate Covered: Drizzle melted chocolate over the finished cake for a decadent touch.
🌟 Citrus Fusion: Add a few tablespoons of orange zest to the pudding for a brighter, more citrusy flavor.
Troubleshooting
- Cake is dry: Make sure you don’t overbake the cake. Use a toothpick to check for doneness.
- Pudding is lumpy: Whisk the pudding mix and milk vigorously until completely smooth.
- Whipped topping is too soft: Make sure your whipped topping is completely thawed before spreading it on the cake.
FAQ
Q: Can I use a different type of cake mix? A: Yes, but a yellow or vanilla cake mix will work best. Chocolate cake mix might not pair as well with the lemon pudding.
Q: Can I make this cake ahead of time? A: Yes! In fact, it’s even better the next day as the flavors meld together.
Q: How long does it need to chill? A: At least 2 hours, but longer is better! The longer it chills, the more the pudding will set.
Q: Can I freeze this cake? A: It’s not recommended to freeze this cake as the texture might change.
Conclusion
This Lemon Poke Cake is a guaranteed crowd-pleaser—easy to make, and even easier to devour! Share your creations with us using #LemonPokeCake on social media and let us know how it turns out! Happy baking!
Easy Peasy Lemon Poke Cake
A refreshing and zesty lemon poke cake thatu2019s perfect for any occasion.
Ingredients
- 1 box lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 (8 oz) container whipped topping
- 1 tablespoon lemon zest
- Lemon slices for garnish
Instructions
- Preheat your oven to 350u00b0C (175u00b0C). Grease and flour a 9x13 inch baking dish.
- In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- In a separate bowl, whisk together the sweetened condensed milk and lemon juice. Pour this mixture over the cake, making sure it seeps into the holes.
- Refrigerate the cake for at least 2 hours, allowing the flavors to meld.
- Before serving, spread the whipped topping over the cake and sprinkle with lemon zest. Garnish with lemon slices if desired.
Tips
- For an extra lemony flavor, add more lemon zest to the whipped topping.
- Serve chilled for a refreshing dessert on a hot day.