Lemon Poke Cake
This easy lemon poke cake is filled with a sweet glaze so it bakes up super moist, with bright citrus flavor in every bite.
Servings 16
Calories 267kcal
Cost $10
Equipment
- 9 x 13 inch cake pan
- 2 Mixing bowls 1 large, 1 medium
- whisk
Ingredients
- 1 box yellow cake mix 15.25oz box
- 1 box lemon gelatin 3oz box
- 1 cup orange juice
- 1/2 cup oil
- 4 eggs
For the Glaze
- Juice and zest from 2 large lemons
- 1 1/2 cups powdered sugar
- 1 tub whipped topping optional, for the frosting
Instructions
- To Prep: Preheat oven to 350°F and coat a 9x13 inch baking pan with non-stick cooking spray.
Bake the Cake
- Add the cake mix, lemon jello, orange juice, oil, and eggs in a large mixing oil and whisk until just combined (less than 100 stirs).
- Pour the batter into the prepared pan and bake for 28-30 minutes.
Make the Glaze
- Before juicing, wash and zest the two lemons.
- In a medium bowl, whisk together lemon juice and powdered sugar until smooth.
Fill and Frost
- When cake is done baking, remove from oven.
- Use the back of a chopstick to poke holes in the cake, about 1 inch apart.
- Pour the glaze on top of the cake, filling all the holes.
- Top with your favorite vanilla frosting or whipped topping (we used Cool Whip).
Notes
Nutrition information is provided as an estimate only and does not include any toppings.
Prep Tips:
- Garnish: Top with lemon slices and a sprinkle of zest.
- Cake Mix: Use a 15.25 oz box (not 13.25 oz) for proper texture.
- Storage: Store unfrosted cake covered at room temp 3–4 days; refrigerate if frosted.
Nutrition
Calories: 267kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 276mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 90IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg