Best 4 Lemon Poke Cake Ii Recipes
Indulge in the delightful Lemon Poke Cake, a classic dessert transformed into a burst of citrusy goodness. This delectable cake features a moist and fluffy vanilla cake base, generously "poked" with a tangy lemon sauce, creating a symphony of flavors in every bite. Topped with a luscious lemon cream cheese frosting, this cake takes lemon lovers on a delectable journey. But that's not all; this article also offers three additional recipes to tantalize your taste buds: a refreshing Lemon Pound Cake, a zesty Lemon Bars recipe, and the ultimate Lemon Meringue Pie, each with its own unique twist on the classic lemon flavor. Prepare to embark on a culinary adventure as you explore these delectable lemon-inspired treats, perfect for any occasion.
Let's cook with our recipes!
LEMON POKE CAKE
PERFECT Lemon Poke Cake. Original recipe! Moist, easy, and bursting with lemon flavor, this old fashioned lemon jello cake will melt in your mouth!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Coat a 9x13-inch pan with nonstick spray.
- Dissolve the gelatin in the boiling water. (I measured the water into a large measuring cup, then stirred the gelatin right in. You could also do this in a heatproof bowl.) Let cool to room temperature.
- In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, applesauce, and eggs until combined. Beat in the cooled gelatin. Reduce the speed to low, then slowly add in the cake mix, stopping as soon as the dry ingredients disappear.
- Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.
- While the cake bakes, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
- While the cake is still warm, use the tines of a fork to poke holes all over the top. Pour the glaze slowly and evenly over the top, allowing it to drip down into the holes. Let cool to room temperature. Enjoy warm or hot with plenty of fresh berries and whipped cream.
Nutrition Facts : ServingSize 1 slice of 20, Calories 201 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 37 mg, Sugar 13 g
LEMON POKE CAKE
This deliciously moist BEST Lemon Poke Cake recipe is perfect for any occasion! It's made easy thanks to a boxed cake mix and instant pudding!
Provided by Jessica Formicola
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
- In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
- Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
- Allow the cake to cool slightly.
- Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don't wait until it sets too long or it will be too thick to sink down into your holes.
- Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
- Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.
- When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
- Fold in lemon extract or fresh lemon juice.
- Cover and chill for 30 minutes before serving.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 320 kcal, Carbohydrate 37 g, Protein 4 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 74 mg, Sodium 282 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
LUSCIOUS LEMON POKE CAKE
Explore this delightful recipe for lemon poke cake. Simple yet scrumptious, you'll want to tell everyone about this Luscious Lemon Poke Cake!
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
- Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 42 g, Fiber 0.6469 g, Sugar 29 g, Protein 3 g
LEMON CURD POKE CAKE
A super easy recipe to make a delicious, moist, and lemony cake. For ease and convenience I made it with store-bought lemon curd but feel free to use homemade.
Provided by Yoly
Categories Poke Cake
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
- Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
- Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
- Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
- Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 37.8 g, Cholesterol 56.5 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 223.8 mg, Sugar 26.2 g
Tips:
- Use a toothpick or skewer to poke the holes in the cake. This will help the glaze soak in evenly.
- Make sure the cake is completely cool before adding the glaze. This will prevent the glaze from becoming too runny.
- If you don't have a lemon zester, you can use a fine grater to zest the lemons.
- You can use any type of frosting you like for the topping. Cream cheese frosting, whipped cream, or a simple glaze are all good options.
- If you're short on time, you can use a store-bought cake mix instead of making the cake from scratch.
- This cake is best served chilled. So, refrigerate it for at least 30 minutes before serving.
Conclusion:
Lemon poke cake is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. So, next time you're looking for a tasty treat, give this lemon poke cake a try!
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