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    Home » Recipes

    Published: Aug 2, 2017 by Bridget · This post may contain affiliate links · 4 Comments

    Luscious Lemon Poke Cake - From Scratch

    I can’t believe I’m actually using the term “poke cake.”

    The indulgent texture of this lemon poke cake is amazing! | The Recipe Wench
    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.

    Delicioussss!

    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.

    Aside from the lemon cake, we served tzatziki, chicken skewers, beef skewers, orzo salad, fresh watermelon salad and homemade flatbread.

    (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

    Lemon Poke Cake
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    Ingredients

      For the cake:
    • ½ cup butter (unsalted)
    • 1-½ cup sugar
    • 1 small box lemon jello
    • 1 cup hot water
    • 3 eggs
    • 2-¼ cup flour
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • For the glaze:
    • 1 1/ 2 cup powdered sugar
    • 1/ 2 cup lemon juice

    Instructions

    • Preheat oven to 350
    • Mix butter and sugar together
    • Stir in lemon jello and hot water
    • After the water has cooled off a bit, stir in eggs
    • Add flour, baking powder and salt
    • Mix well.
    • Pour into 11 x 8 baking pan that has been sprayed with non-stick spray.
    • Bake 30 minutes, or until toothpick inserted in center comes out clean.
    • While cake is baking, prepare glaze by whisking powdered sugar and lemon juice together.
    • When cake is removed from oven, use a fork to poke holes all over the cake, including along the edges.
    • While cake is still warm, spoon glaze over entire cake.
    • Cool completely, slice into squares and ENJOY!
    7.8.1.2
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    https://www.therecipewench.com/lemon-poke-cake/
    The Recipe Wench

    This Lemon Poke Cake uses a simple recipe for an amazing texture! | The Recipe Wench

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    Reader Interactions

    Comments

    1. Samantha says

      May 10, 2023 at 4:25 am

      hi i usually make lemon cake in a bundt pan, would this recipe be okay for a bundt pan? and is there a certain cooking time/temp i should use instead, or should i just keep an eye on it? thank you!
      Reply
      • Bridget says

        June 25, 2023 at 5:26 pm

        350 is a safe temperature. I'd put it in for 45 minutes but I'd start watching it at the 30 minute point. Let us know how it goes!
        Reply
    2. Beth says

      June 14, 2018 at 2:33 pm

      Lemon poke cake question. When you doubled the recipe, what size pan did you use and how long did you bake it?
      Reply
      • Bridget says

        June 14, 2018 at 4:53 pm

        Great question. I just made two cakes using the same size pan as listed in the recipe. And I baked them one at a time because the oven I was using wasn't large enough for two pans (Europe!). If you do bake two pans at a time, you may have to increase the baking time a bit. I recommend checking the cakes after 30 minutes. If they aren't done, bake another 10 minutes or so and check again!
        Reply

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    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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