Lemon Poke Cake
This easy lemon poke cake is a moist lemon cake made with cake mix, lemon pudding, and a sweet lemon glaze that soaks into every bite.
Servings: 12
Calories: 371kcal
Equipment
Ingredients
- 1 box yellow cake mix 15.25 oz
- 1 pkg instant lemon pudding mix 3.4 oz
- ¾ cup water
- ½ cup vegetable oil
- 4 large eggs
- ⅓ cup lemon juice
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F and grease a 9×13 baking pan.
- In a medium bowl, combine the cake mix and lemon pudding mix.
- Add the water, oil, and eggs, then mix until smooth to form the cake batter.
- Pour the cake batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and, while it’s still warm, use the handle of a wooden spoon to poke holes all over the top.
- In a medium bowl, whisk together the lemon juice and powdered sugar until smooth.
- Pour the glaze evenly over the warm cake, allowing it to soak into the holes.
- Let the cake cool completely before serving.
- Serve topped with Cool Whip, vanilla ice cream, fresh lemon zest, or enjoy as is.
Notes
- For best results, poke holes while the cake is still warm so the glaze absorbs evenly
- Don’t over-pour the glaze, just enough to fill the holes without making the cake soggy
- Let the cake cool to room temperature before slicing for clean cuts
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days
- Optional: Add lemon zest or a layer of lemon curd for extra lemon flavor
Nutrition
Serving: 1slice | Calories: 371kcal | Carbohydrates: 63g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 379mg | Potassium: 51mg | Fiber: 1g | Sugar: 38g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg
