Lemon Poke Cake Delight (Print Version)
# Ingredients:
→ Cake ingredients
01 -
1 box lemon cake mix (substitute with white or yellow cake mix and add lemon extract if needed)
02 -
1 package (3 ounces) lemon Jello (can substitute with lime Jello for variation)
03 -
¾ cup water
04 -
½ cup vegetable oil (melted butter or preferred cooking oil can be used as a substitute)
05 -
4 large eggs (flax eggs can be used for a vegan option)
06 -
Non-stick baking spray (recommended: Baker’s Joy or similar)
→ Lemon glaze ingredients
07 -
2 cups powdered sugar, sifted
08 -
2 tablespoons butter, melted and cooled
09 -
⅓ cup lemon juice (from 1 lemon)
# Instructions:
01 -
Preheat oven to 350°F if using a metal pan or 325°F if using a glass pan. Spray the cake pan with non-stick baking spray and set aside.
02 -
Combine all cake batter ingredients in a large mixing bowl. Mix at medium speed for 3 minutes until smooth and creamy.
03 -
Pour the batter into the prepared cake pan. Bake for 21-26 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes.
04 -
While the cake cools, mix the lemon glaze. Add sifted powdered sugar to a mixing bowl, then drizzle in melted butter and lemon juice while whisking. Adjust the consistency by adding more powdered sugar if too thin.
05 -
Poke small holes across the surface of the cake using a toothpick or table fork. Slowly pour the glaze over the top, allowing it to soak into the cake as you pour.
06 -
Optional: Garnish each slice with lemon wedges before serving.
# Notes:
01 -
Add a little lemon zest to the glaze for an extra burst of citrus flavor.