I can’t believe I’m actually using the term “poke cake.”
I promised myself I wouldn’t fall into a “poke” cake frenzy.
Yet here I am – I fell.
Well, I’m not full-on “frenzied.”
But I’m not counting out that possibility quite yet either . . .
And . . . at least it’s not a “dump” cake, right?
I won’t do “dump” cakes.
I promise. Really.
This lemon poke cake is a treat I remember from my childhood.
But I’m almost positive my mom's version used boxed cake mix.
I just remember I LOVED that cake.
Because you are awesome and deserving, I'm elevating this luscious lemony cake by swapping the boxed cake mix for a cake from scratch.
The texture of a cake made from scratch is just unbeatable.
Did your heart beat a little faster???
Have you ever attempted a cake from scratch?
Listen -- it isn’t difficult. At. All.
One of the things I like most about this lemon poke cake (aside from the texture) is -- no frosting.
Just a sweet, lemony glaze drizzled over the top of the cake once it comes out of the oven.
I made this cake recently for a casual Greek-themed get-together for a group of hard-working guys.
They travelled here to Italy from Colorado and North Carolina to complete a project on base.
Of course, they've been enjoying their share of Italian food on a daily basis.
But when you've been away from home for an extended period of time like these guys, a home-cooked meal is pretty appealing.
(Yes. Homemade flatbread. It was really easy. I used the recipe from Mel's Kitchen Cafe.)
Oh . . . and mai tais.
Several mai tais with spiced rum, amaretto, fresh-squeezed juices and lots of ice.
Definitely hit the spot!
It warmed my heart to see these hard-working men huddling around the table, devouring multiple pieces of this cake and declaring how delicious it is.
I doubled the recipe and had Jeff take some into work to share.
Enjoy! - The Recipe Wench