Lemon Jello Poke Cake
Lemon jello poke cake is one of my all time family favorites and is the perfect dessert for lemon lovers!
Equipment
- 1 9" x 13" pan I like to use a glass pan
Ingredients
- 1 package yellow or lemon cake mix (I used Betty Crocker)
- 1 3.4 oz small package lemon jello (not pudding)
- 4 large eggs
- 3/4 cup neutral oil like canola or avocado
- 3/4 cup water
For the lemon glaze:
- 2 lemons, juiced
- 2 cups powdered sugar
- 2 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees and spray a 9" x 13" baking pan with cooking spray.
- In a large bowl mix the cake mix, lemon jello (dry), eggs, oil and water together for at least 2 minutes.
- Bake cake as directed on the cake mix package. Test the cake with a toothpick for doneness.
- Remove the cake from the oven and place on a wire rack. While cake is still hot, poke holes all over the top (I use a wooden skewer). You could also use a fork or a toothpick.
- Mix lemon juice, powdered sugar and melted butter together in a small bowl. Pour the lemon mixture over the entire cake. Spread evenly with a spoon or spatula.
- Let cake cool and serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
- If desired, you can grate a little lemon zest on top of the whipped cream to add extra lemon flavor.
- Notes: *Cake can be made with a yellow cake (original recipe) or if you want even more lemony flavor, make it with a lemon cake mix. *Only use fresh lemon juice for the glaze. *Store cake covered at room temperature for 2-3 days. If you still have leftover cake place in the refrigerator. *Cake can be frozen in a freezer safe container for up to three months.
Tried this recipe?Let us know how it was!