Description
Experience a burst of Mediterranean sunshine with this ultra-moist Lemon Poke Cake. By combining a signature citrus soak with a tender pudding-infused sponge, this recipe creates a dessert that literally melts in your mouth with every zesty bite.
Ingredients
- 15.25 oz Lemon Cake Mix
- 3.4 oz Instant Lemon Pudding Mix
- 4 Large Eggs
- 1 cup Water
- 1/2 cup Canola Oil
- 2 Fresh Lemons (for zest and 1/3 cup juice)
- 2 cups Confectioner’s Sugar
Instructions
- In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, four large eggs, water, and canola oil.
- Stir in half of the fresh lemon zest until the batter is glossy and smooth.
- Preheat the oven to 350°F (175°C) and pour the batter into a 13×9-inch pan lined with parchment paper.
- Bake for 30 minutes or until the internal temperature reaches 200°F (93°C) and the surface is golden brown.
- Whisk 1/3 cup of fresh lemon juice with the confectioner’s sugar and the remaining zest to create a smooth glaze.
- Poke holes across the warm cake with a chopstick, pour the glaze slowly over the top, and let it cool completely before serving.
Notes
Using a digital thermometer is the best way to ensure the sponge remains tender and does not dry out. Allow the cake to rest for at least two hours after glazing to let the lemon flavors fully penetrate the crumb for the best texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean