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Lemon Poke Cake - Image 2

Lemon Poke Cake

This Lemon Poke Cake is a delightful dessert that's both easy to make and bursting with zesty lemon flavor. Perfect for any occasion, it's a refreshing treat that's sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box lemon cake mix plus ingredients listed on the box (typically water, oil, and eggs)
  • 1 cup boiling water
  • 1 3 oz package lemon gelatin
  • 1/2 cup cold water
  • 1 8 oz container frozen whipped topping thawed
  • 1 lemon lemon for zest and juice

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. Prepare the lemon cake mix according to the package instructions. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. While the cake is baking, prepare the lemon gelatin mixture. In a medium bowl, combine the lemon gelatin with 1 cup of boiling water, stirring until completely dissolved. Then, add 1/2 cup of cold water and mix well.
  4. Once the cake is done, remove it from the oven and let it cool for 5 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
  5. Pour the lemon gelatin mixture over the cake, making sure it seeps into the holes. Refrigerate the cake for at least 2 hours to allow the gelatin to set.
  6. After the cake has chilled, spread the thawed whipped topping evenly over the top. Garnish with lemon zest and a drizzle of lemon juice for an extra burst of flavor.
  7. Slice and serve chilled. Enjoy your Lemon Poke Cake!

Notes

Chef's Tips:
• For a richer flavor, use homemade lemon curd instead of gelatin
• Avoid overmixing the cake batter to prevent a dense texture
• Serve with a scoop of vanilla ice cream for an extra indulgence
Food Safety:
• Ensure the cake is fully cooled before refrigerating to prevent condensation
• Store leftovers in the refrigerator and consume within 3-4 days