Indulge in a delightful and moist Lemon Poke Cake that is bursting with citrusy flavors. This easy-to-make dessert is the perfect treat for any occasion. With a light and fluffy lemon cake base soaked in a tangy lemon syrup, topped with a creamy lemon frosting, every bite is a burst of refreshing citrus goodness. Take your taste buds on a zesty journey with this irresistible Lemon Poke Cake.
Ingredients
- 1 box lemon cake mix
- 3/4 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 cup powdered sugar
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 lemon (zest)
- 1/2 cup lemon curd or lemon pie filling
Directions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well combined.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the lemon syrup by combining the fresh lemon juice and powdered sugar in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely.
- Once the cake is done baking, remove it from the oven and immediately poke holes all over the top using the handle of a wooden spoon or a skewer.
- Slowly pour the lemon syrup over the cake, allowing it to soak into the holes.
- Let the cake cool completely in the baking dish.
- In a separate mixing bowl, whip the heavy cream and granulated sugar until stiff peaks form.
- Gently fold in the lemon zest and lemon curd or lemon pie filling.
- Spread the whipped lemon cream over the cooled cake, creating an even layer.
- Refrigerate the cake for at least 2 hours or overnight to allow the flavors to meld.
- Before serving, garnish with additional lemon zest or lemon slices if desired.
- Slice and serve the refreshing Lemon Poke Cake to enjoy its tangy and creamy flavors.
