Lemon Poke Cake

Ingredients and Weight:

For the cake:
- 1 box (18.25 oz) yellow cake mix
- 1 box (3.9 oz) instant lemon pudding mix
- 1/2 cup sour cream
- 1/2 cup milk
- 2 eggs
For the poke:
- 1 cup sugar
- 1/2 cup lemon juice
- 1/2 cup water
For the glaze:
- 1 box (4 oz) instant lemon pudding mix
- 2 cups cold milk

Preparation Time:

Cooking Time:

Difficulty Level:

Preparation Method Steps:

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, combine the cake mix, lemon pudding mix, sour cream, milk, and eggs. Beat until smooth.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the poke. In a small saucepan, combine the sugar, lemon juice, and water. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until the sugar has dissolved.
Once the cake is done baking, remove from the oven and let cool for 5 minutes. Use the end of a wooden spoon to poke holes all over the top of the cake.
Pour the poke mixture over the cake, allowing it to soak in.
In a medium bowl, whisk together the instant lemon pudding mix and cold milk. Pour the glaze over the cake and spread it out evenly.
Refrigerate the cake for at least 4 hours before serving.

Nutritional Information:

Dish Characteristics:

User Comments:

"This cake is absolutely delicious! The lemon flavor is perfect and the glaze is so creamy." - Sarah
"I made this cake for my family and they loved it! It's so easy to make and it tastes so good." - John
"This is the best lemon poke cake I've ever had! It's so moist and flavorful." - Mary

Special Precautions and Tips:

Be sure to poke the holes in the cake all the way to the bottom so that the poke mixture can soak in evenly.
If you don't have a wooden spoon, you can use a fork or skewer to poke the holes.
Refrigerate the cake for at least 4 hours before serving so that the glaze has time to set.