Creamy Lemon Poke Cake Recipes

LEMON POKE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
• Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.

LEMON POKE CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
• In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
• Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
• Allow the cake to cool slightly.
• Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don't wait until it sets too long or it will be too thick to sink down into your holes.
• Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
• Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.
• When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
• Fold in lemon extract or fresh lemon juice.
• Cover and chill for 30 minutes before serving.
• If you've tried this recipe, come back and let us know how it was!

EASY LEMON CREAM POKE CAKE

Steps:

• Preheat oven to 350 degrees and grease a casserole dish.
• Combine all lemon cake ingredients in a bowl and stir until smooth. Pour into prepared pan and bake for 20-25 minutes or until an inserted toothpick comes out clean.
• When the cake is done, use the back of a wooden spoon or butter knife to poke holes all over the cake. I leave about 3/4 or 1 inch between each hole.
• Mix your instant pudding mix (keep out 1 teaspoon for the whipped topping) and cold milk together and then IMMEDIATELY pour over your cake so it can sink into the holes! Place cake in fridge until cake is cooled.
• Beat heaving whipping cream with the teaspoon of instant pudding mix (this keeps it from "melting" during your party) and powdered sugar until stiff. Spread over cooled cake and top with lemon slices or berries!

CREAMY LEMON CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
• Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

CREAMY LEMON "POKE" CAKE

Steps:

• Bake cake according to box directions, using two 8 inch round pans.
• While cake is baking, whip together cream cheese, lemon juice and powdered sugar into creamy frosting.
• When cake is done baking, cool for ten minutes then spread approximately 1/3 frosting on top only of the first cake round.
• Place second cake round directly on top of first and poke appx. 10-15 holes down through cakes with round handle of wooden spoon, staying at least 1/2 inch away from edge of cake at 1-inch intervals.
• Make pudding as directed.
• Using a small funnel, immediately pour about 1/2 of the thin pudding into holes.
• Let remaining pudding mixture stand to thicken slightly.
• Spread remaining frosting over top and sides of cake.
• Spoon thickened pudding over top of cake, swirling with a toothpick to "frost" cake.
• Sprinkle grated lemon peel over top of cake to garnish.
• Refridgerate at least 1 hour or until ready to serve. Store cake in refrigerator.

LEMON POKE CAKE

Steps:

• Prepare the cake mix in a 9x13 baking dish according to the directions on the box. Bake as directed.
• A few minutes before the cake is finished baking, melt the lemon frosting in the microwave for 30 seconds. Mix with lemon juice and sweetened condensed milk.
• Once the cake has finished baking, remove it from the oven and poke holes in it using a wooden dowel or the end of a metal straw.
• Pour the frosting mixture over the warm cake.
• Combine the pudding mix with milk. Pour over the cake.
• Cover the cake carefully - avoid letting the plastic wrap touch the pudding. Refrigerate for at least 3 hours or until completely chilled.
• Spread whipped topping over the top of the cake and sprinkle crushed lemon cookies on top.

LEMON VELVET CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.