Lemon Poke Cake II

Lemon Poke Cake II

79 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
MARBALET
Recipe by  MARBALET

“This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
  3. Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.

Share It

Reviews (79)

Rate This Recipe
CHANDRA CARTER
59

CHANDRA CARTER

All I can really say is this recipe is fantastic. When a recipe is so good I can't make it enough and my husband asks to make it then you know it is good. This recipe is so good that when I make it people take credit and say they made it beause of all the compliments that it gets. This recipe is also easy to make, which my kids can attest to, at 8 (boy) and 3(girl) they both run to the kitchen when I say I'm making lemon cake. There is no comparison for this moist, fluffy cake, once you've made it once you'll keep making it. Just a little clue to that, I made this cake for the first time in August and have made approximately 25 since then. Sometimes 3 cakes at one time. People have told me to stop teasing them with pieces and start making whole cakes when I share with them. Thanks again.

CATJENKINS
53

CATJENKINS

I only had a lemon cake mix, but it said it had pudding in the mix, so I followed the recipe as if it were already combined. It turned out light and fluffy. For the glaze, because so many said it was on the very sweet side, I squeezed enough for 1/2 cup of lemon juice, and added 2 tsp of stick butter for a smoothness. The family has given this an "awesome" rating, and insisted on it all summer long as the "perfect light desert. We had it the third night with crushed raspberries and a dollop of whipped cream for company, and the cake was still just perfect. Rave reviews from all.

MomTo6
31

MomTo6

Perfectly easy, fresh, lemony cake. I topped it with a lemony whipped cream topping (4 oz cream cheese, 1 c. powdered sugar, 1 c. cool whip, the juice of one lemon and 1 tsp lemon zest). We love lemon so I only use fresh squeezed lemon juice which I think makes a difference and I add a bit of lemon juice to the cake.

More Reviews

Similar Recipes

Pudding Poke Cake
(109)

Pudding Poke Cake

Easy Lemon Cake
(104)

Easy Lemon Cake

Luscious Lemon Cake
(99)

Luscious Lemon Cake

Glazed Lemon Supreme Pound Cake
(106)

Glazed Lemon Supreme Pound Cake

Lemon Wow Cake
(41)

Lemon Wow Cake

Lemon Pudding Poke Cake
(22)

Lemon Pudding Poke Cake

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Glazed Lemon Supreme Pound Cake

>

next recipe:

Pudding Poke Cake