Lemon Poke Cake with Lemon Glaze
How to make Grandma's lemon poke cake with lemon glaze, using a cake mix. Fluffy cake recipe with a simple lemony icing drizzled on top.
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Servings: 15 people
Calories: 311kcal
Ingredients
Cake:
- 15.25 ounce lemon cake mix
- 3.4 ounces lemon instant pudding mix
- 4 large eggs
- 3/4 cup water
- 3/4 cup canola oil
Glaze:
- 2 cups powdered sugar
- 6 tablespoons lemon juice*
Instructions
Cake:
- Pre-heat the oven to 350°.
- Mix together the cake mix and the instant pudding mix.
- Then add in the eggs and water, beating everything together for about 2 minutes.
- Add the canola oil; then beat for another 2 minutes.
- Pour the cake batter into a rectangular 13"x9" cake pan, and smooth it out evenly in the pan with a spatula.
- Place it in the oven and bake at 350° F for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.
Lemon Glaze:
- In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
- When the cake is done and while it's still hot, poke it all over with a fork.
- Then pour or spoon on the glaze and spread it evenly over the cake. The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer. It's so good!
- Now it's ready to serve and enjoy!
Notes
*You can substitute 4 ounces of frozen lemonade concentrate for the lemon juice.
How should I store lemon cake?
It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator. Can I freeze it?
Yes, you can. Just be sure to store it in an airtight container so it doesn't get freezer burn. If freezing it in the cake pan, I'd add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.
It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator. Can I freeze it?
Yes, you can. Just be sure to store it in an airtight container so it doesn't get freezer burn. If freezing it in the cake pan, I'd add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.
Nutrition
Serving: 15people | Calories: 311kcal | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 262mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
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