Mamas Hot Lemon Poke Cake Recipe 495 Recipes

MAMA'S HOT LEMON POKE CAKE RECIPE - (4.9/5)

Steps:

• Preheat oven to 325F degrees. Spray your bundt cake pan or 9x13 pan liberally with non-stick baking spray that contains flour. (Regular non-stick cooking spray will not work.) Set aside. Pour the dry cake mix into the bowl of your standard or hand held mixer. Add all of the other Cake ingredients except the lemon juice and zest and mix on high for 2 minutes. Stir in the lemon zest and juice of 1 lemon until well blended. Pour batter into cake pan and bake 45-60 minutes (depending on thickness of pan and your oven), or until toothpick comes out clean. Meanwhile, mix Lemon Glaze ingredients in a medium bowl until the consistency of pancake batter is reached. If desired, add additional lemon juice or sugar to taste. Let glaze sit to thicken. Once cake is done, remove from oven and wait five minutes then flip onto cooling rack. Cool for 5 more minutes. Carefully transfer cake to serving platter and liberally poke holes all over the cake using a chopstick. (The more holes, the more glaze seeps into cake!) If serving immediately, pour glaze all over the cake, respooning Glaze over the cake as it drizzles down the cake. Glaze will become more translucent as it sits on the cake. If not serving immediately, spoon half of the glaze over the cake, respooning Glaze as it drizzles down the cake. When ready to serve, spoon reserved Glaze over cake and microwave individual servings until warm.

STRAWBERRY-LEMON POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
• While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
• Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
• Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
• Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

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 CURD POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
• Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
• Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
• Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
• Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

MAMA'S FAVORITE LEMON CAKE

Steps:

• 1. Heat oven to 350. Prepare cake batter as directed on package. Pour into greased 13 x 9 baking dish. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 minutes. Pour over batter in dish. Place b aking dish on baking sheet. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools).
• 2. Sprinkle with powdered sugar. Serve warm. Refrigerate left-overs (IF there's any)! Enjoy!