Lemon Poke Cake
Indulge in a zesty lemon poke cake made with Jello and topped with a luscious lemon glaze. Easy, refreshing, and perfect for any occasion!
Servings: 12 slices
Calories: 306kcal
Equipment
- stand mixer or hand mixer
- large mixing bowl
- 13 x 9-inch cake pan
- non-stick baking spray
Ingredients
Cake ingredients
- 1 box lemon cake mix substitute it with a white or yellow mix and add lemon extract
- 1 3 ounce box lemon jello try lime Jello for a fun twist
- ¾ cup water
- ½ cup vegetable oil use melted butter or your preferred cooking oil as a substitute.
- 4 large eggs Use flax eggs for a vegan option.
- non-stick baking spray I recommend Baker's Joy or a similar brand
Lemon glaze ingredients
- 2 cups powdered (confectioners) sugar sifted
- 2 tablespoons butter melted and cooled
- ⅓ cup lemon juice (juice of 1 lemon)
Instructions
- Preheat oven to 350ºF (metal pan) or 325ºF (glass pan). Spray the cake pan with baking spray (see notes below) and set aside.
- Add all batter ingredients to a large mixing bowl. Mix at medium speed for 3 minutes or until smooth and creamy.
- Pour into prepared pan.
- Bake for 21-26 minutes, until a toothpick inserted into the middle is clean. Let cool on a wire rack for 10 minutes.
- While the cake is cooling, mix the lemon glaze. Add powdered sugar to a mixing bowl. Whisk the sugar while drizzling the butter and lemon juice in the bowl. If your glaze is too thin, add in a little more powdered sugar. The mixture should be pourable.
- Use a toothpick or table fork to poke holes across the cake surface. Slowly pour the glaze over the top, allowing it to soak in as you pour.
- optional: garnish each slice with tiny wedges of sliced lemon before serving.
Notes
I recommend using a baking spray like Baker's Joy. Shake the can well to mix the flour with the oil before spraying your pan. You can also use butter to grease the inside of the pan, then dust it with flour and turn it upside down over the trash to tap out any excess flour.
Recipe Variations:
- Lime poke: Swap lemon mix and Jello for lime versions to create a tangy lime twist.
- Berry twist: Add fresh blueberries or raspberries to the batter for a fruity addition.
- Layered: Bake in two round pans and layer with lemon cream cheese frosting.
- Extra lemon glaze: Double the glaze recipe for an even more indulgent dessert.
- Gluten-free option: Use a gluten-free lemon cake mix
- Add a little lemon zest for an extra burst of citrus flavor! Lemon, orange, and lime zest contain oils that are more flavorful and intense than extracts. So, grab your rasp or zester and add a pop of flavor.
- To make ahead; bake the cake, let it cool, then storing it in an airtight container in the fridge.
- Freeze the unfrosted cake for up to 3 months. Thaw overnight in the fridge before adding the glaze.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1slice | Calories: 306kcal | Carbohydrates: 63g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 387mg | Potassium: 52mg | Fiber: 1g | Sugar: 45g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 1mg