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Best Lemon Poke Cake Recipe with Jello Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 36 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Lemon Poke Cake Recipe combines a moist lemon-flavored cake base with tangy lemon pudding filling and a light, fluffy Cool Whip topping. This delightful dessert is perfect for spring and summer gatherings, offering a burst of citrus flavor with every bite. The easy poke cake method allows the lemon pudding to soak into the cake, keeping it wonderfully moist and flavorful.

Ingredients

Scale

Cake Ingredients

  • 1 box (15.25 oz.) lemon cake mix
  • 3 large eggs, room temperature
  • 1 cup water, room temperature
  • 1/2 cup (118ml) vegetable oil
  • Zest from 1/2 lemon

Pudding Filling and Topping

  • 2 (3.4 oz. each) instant lemon pudding mix
  • 3 cups cold milk
  • 1 (8 ounce) tub Cool Whip topping
  • Sliced lemons for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking and ensure even baking.
  2. Mix Cake Batter: In a large bowl, combine the lemon cake mix, eggs, water, vegetable oil, and lemon zest. Beat the mixture for about 2 minutes, or as per package instructions, until smooth and fully blended.
  3. Bake the Cake: Pour the batter into the prepared baking dish. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  4. Cool the Cake: Let the cake cool in the pan for 10 minutes to slightly set before proceeding to the next step.
  5. Poke Holes in Cake: Using the end of a wooden spoon or similar tool, poke holes about 1 inch apart all over the cake surface. These holes will allow the pudding to soak into the cake.
  6. Prepare Lemon Pudding: In a separate bowl, whisk together the instant lemon pudding mix and cold milk until thickened, about 2 minutes.
  7. Fill Cake with Pudding: Pour the lemon pudding mixture over the cake, ensuring to fill the holes with pudding. Spread any remaining pudding evenly over the top of the cake.
  8. Refrigerate: Chill the cake in the refrigerator for at least 2 hours so the pudding can set and the cake absorbs the lemon flavor thoroughly.
  9. Add Topping: After chilling, spread the Cool Whip topping evenly over the cake surface.
  10. Garnish and Serve: Optionally garnish with fresh sliced lemons for decoration. Serve the cake chilled for the best flavor and texture experience.

Notes

  • Use room temperature eggs and water to ensure a smooth batter and better cake texture.
  • Be careful not to poke the holes too close together as too much pudding can make the cake soggy.
  • Refrigerating for longer than 2 hours enhances flavor infusion and moistness.
  • For a more intense lemon flavor, add extra lemon zest or a tablespoon of lemon juice to the batter.
  • This cake can be made a day ahead and stored covered in the refrigerator to save time.
  • Feel free to substitute Cool Whip for whipped cream or a cream cheese frosting for a richer topping.

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Find it online: https://tastytablemagic.com/best-lemon-poke-cake-recipe-with-jello-pudding-recipe/