Poke cakes are great because they take a yummy cake and give it even more flavor by infusing something into it. How do you infuse that flavor? By poking holes in the cake with the end of a wooden spoon. It’s easy! There are a ton of variations for poke cake. This lemon poke cake is a light and sassy dessert that goes just as well with tea as it does with milk. Here’s instructions on how to make it.
Lemon Poke Cake
- 9×13 cake pan
- medium mixing bowl
- wooden spoon
- silicone spatula
- measuring cups
- measuring spoons
- 1 large star tip and a piping bag
18-Inch Birch Wooden Spoon, Set of 2Pyrex 3-Piece Glass Measuring Cup SetCook’s Pro Adjust-A-Measure Set, 3-PieceHamilton Beach 6-Speed Stainless Stand MixerHamilton Beach Hand Mixer with Snap-On CaseWilton Easy Flex 3-Piece Silicone Spatula SetWilton 16-Inch Disposable Decorating BagsWilton 411-7367 Quick Change CouplerWilton 2104-2531 Deluxe Decorating Tip SetWilton Icing Bag Ties, package of 12
- 1 box lemon cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 box of instant pudding mix
- 2 cups milk
- 2 tbsp lemon zest
- nonstick cooking spray
- 1 cup softened sweet cream butter
- 2 1/2 cups powder sugar
- 1/2 fresh squeezed lemon juice
- 3 tbsp lemon zest
- 2-4 tbsp heavy whipping cream
- lemon slices and mint for garnish
Preheat the oven to 350 degrees f.
Prepare the cake mix as directed on the box.
Spray the cake pan with the nonstick cooking spray and pour the lemon cake mix in.
Bake the cake for 25-30 minutes or until a toothpick comes out clean.
Once the cake is done, remove it from the oven and let it cool for 5 minutes.
Place the pudding mix, lemon zest and milk into the mixing bowl and mix for 2 minutes until pudding is thick.
Use the wooden spoon to poke holes into the cake, both horizontally and vertically.
Pour the pudding over the cake and use the spatula to smooth the pudding over the cake.
Make sure you get pudding into every hole in the cake.
Place the cake into the fridge for 4 hours or overnight if possible.
Place all ingredients into a stand mixer and mix on low to medium speed. (Or place them all into a mixing bowl and use a hand mixer.)
If the frosting looks like powdery pebbles then add in 1-2 more tbsp of heavy whipping cream.
Scrape the sides using a the rubber spatula.
Continue to mix until the frosting is smooth and creamy and has stiff peaks.
Scoop the frosting into the piping bag and pipe stars on the cake, covering every inch.
Top with lemon slices and mint.