Easy Lemon Poke Cake
A moist and flavorful lemon poke cake made with box cake mix and pudding, perfect for any occasion.
Equipment
- 1 9x13 inch baking pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cake
- 1 box lemon cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
Pudding
- 1 package instant lemon pudding mix
- 2 cups cold milk
Optional Toppings
- Whipped cream
- Fresh lemon slices
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing and flouring it.
- In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water. Use an electric mixer to blend the ingredients until smooth and well combined.
- Pour the batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Lemon Pudding
- While the cake is baking, prepare the instant lemon pudding by whisking the pudding mix with cold milk until it thickens. Set aside.
Assemble the Cake
- Once the cake is baked, remove it from the oven and allow it to cool slightly. Use a skewer or fork to poke holes all over the cake at even intervals.
- Pour the prepared pudding over the cake, spreading it with a spatula to ensure it fills the holes evenly.
- Cover the cake and refrigerate for at least 2 hours to allow the pudding to set and the flavors to meld.
Serving
- Slice the chilled cake and serve with optional whipped cream and lemon slices on top for garnish.
Storage
- Cover the remaining cake and store in the refrigerator for up to 3 days. For longer storage, freeze in an airtight container for up to a month.
Notes
Pro Tips: For an extra lemony flavor, add more lemon zest to both the cake and pudding. Ingredient Substitutions: Use a vanilla cake mix for a milder lemon taste. How to Serve: Best served chilled, topped with whipped cream. Storage & Freshness: Refrigerate leftovers promptly. Make-Ahead Tips: Prepare the cake a day in advance for best results.