Lemon Poke Cake with Lemon Glaze
Moist and bright, this lemon poke cake combines yellow cake mix, lemon pudding, and a tangy glaze made with lemon juice and confectioners’ sugar.
24 Servings
Ingredients
- 1 15.25 oz package yellow cake mix
- 1 3.4 oz package instant lemon pudding mix
- ¾ cup water
- ½ cup vegetable oil
- 4 large eggs
- ⅓ cup lemon juice fresh or bottled
- 2 cups confectioners’ sugar
Instructions
Preheat the oven and prepare the pan
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish, ensuring the entire surface is coated to prevent sticking.
Prepare the cake batter
- In a large mixing bowl, combine the yellow cake mix and the instant lemon pudding mix. Add the water, vegetable oil, and eggs. Mix using a whisk or electric mixer until the batter is smooth and fully combined.
Bake the cake
- Pour the prepared batter into the greased baking dish and spread it evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Create the glaze
- While the cake is baking, prepare the glaze by whisking together the lemon juice and confectioners’ sugar in a medium bowl until smooth and lump-free.
Poke and glaze the cake
- Immediately after removing the cake from the oven, use a fork to poke several holes across the entire surface. Pour the lemon glaze evenly over the hot cake, allowing it to seep into the holes.
Cool and serve
- Allow the cake to cool completely in the pan. Once cooled, cut into squares and serve as desired. Optional accompaniments include whipped cream, berries, or ice cream.
Notes
To make this cake gluten-free, substitute the yellow cake mix and lemon pudding mix with certified gluten-free versions. Ensure the brand of confectioners’ sugar is also gluten-free, as some may contain starch additives. Prepare and bake as directed, taking care to check all packaged ingredients for hidden gluten-containing additives.