Lemon Poke Cake II: A Zesty Twist on a Classic Dessert
Lemon poke cake is a delightful, easy-to-make dessert that’s perfect for any occasion. This recipe, let’s call it Lemon Poke Cake II, builds upon the traditional lemon poke cake by adding an extra layer of lemon flavor and richness, making it even more irresistible. This cake is incredibly moist, bursting with bright citrus notes, and simple enough for beginner bakers. Whether you’re hosting a summer barbecue, attending a potluck, or simply craving something sweet and tangy, this Lemon Poke Cake II is sure to be a hit.
## Why You’ll Love This Recipe
* **Intense Lemon Flavor:** The combination of lemon zest, lemon juice, and lemon pudding creates a multi-layered lemon experience that’s both refreshing and satisfying.
* **Ultra Moist Texture:** The “poke” method ensures that every bite is saturated with the lemon glaze, resulting in a wonderfully moist cake.
* **Easy to Make:** This recipe uses simple ingredients and straightforward instructions, making it accessible for bakers of all skill levels.
* **Perfect for Any Occasion:** From casual gatherings to special celebrations, this cake is always a crowd-pleaser.
* **Make-Ahead Friendly:** You can prepare this cake a day or two in advance, allowing the flavors to meld and intensify.
## Ingredients You’ll Need
Here’s a detailed list of the ingredients you’ll need to create this luscious Lemon Poke Cake II:
**For the Cake:**
* **1 box (15.25 ounces) yellow cake mix:** Using a boxed cake mix simplifies the process and ensures a consistent texture. You can also use a white cake mix if preferred, but the yellow cake adds a slightly richer flavor.
* **1 cup water:** Water provides the necessary moisture for the cake mix.
* **1/2 cup vegetable oil:** Vegetable oil contributes to the cake’s moistness and tender crumb.
* **3 large eggs:** Eggs bind the ingredients together and add richness to the cake.
* **1 teaspoon lemon extract:** Lemon extract intensifies the lemon flavor of the cake. Be sure to use pure lemon extract for the best results.
* **Zest of 1 large lemon:** Lemon zest adds a bright, aromatic citrus note to the cake. Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
**For the Lemon Poke:**
* **1 can (14 ounces) sweetened condensed milk:** Sweetened condensed milk adds sweetness and richness to the poke. It also helps to create a creamy, decadent texture.
* **1/2 cup lemon juice:** Freshly squeezed lemon juice is highly recommended for the best flavor. Bottled lemon juice can be used in a pinch, but the flavor won’t be as vibrant.
* **1/4 cup granulated sugar:** Sugar enhances the sweetness and adds to the overall flavor profile of the poke.
* **1 tablespoon lemon zest:** More lemon zest to further boost the citrus aroma and taste.
**For the Lemon Pudding Topping:**
* **1 package (3.4 ounces) instant lemon pudding mix:** Instant lemon pudding mix provides a creamy, lemon-flavored topping that complements the cake perfectly. Make sure it’s *instant* pudding, not cook-and-serve.
* **2 cups milk:** Milk is used to prepare the lemon pudding. Use whole milk for the richest flavor, but 2% or even skim milk will also work.
* **8 ounces whipped topping (such as Cool Whip), thawed:** Whipped topping adds a light, airy finish to the cake. Thaw it completely before using for easy spreading.
**Optional Garnishes:**
* **Lemon slices:** Thinly sliced lemon rounds add a visually appealing garnish and reinforce the lemon theme.
* **Lemon zest:** A sprinkle of fresh lemon zest adds a final burst of flavor and color.
* **Fresh berries (such as raspberries or blueberries):** Berries provide a contrasting color and flavor that complements the lemon perfectly.
## Equipment You’ll Need
* **9×13 inch baking pan:** This is the standard size for poke cakes. Ensure it’s well-greased or sprayed with non-stick cooking spray.
* **Mixing bowls:** You’ll need a few mixing bowls for preparing the cake batter, lemon poke, and pudding topping.
* **Electric mixer (handheld or stand mixer):** An electric mixer makes it easier to combine the cake batter ingredients. However, you can also use a whisk if you prefer.
* **Measuring cups and spoons:** Accurate measuring is essential for baking success.
* **Wooden spoon or skewer:** Used for poking holes in the baked cake.
* **Whisk:** For mixing the lemon poke and pudding.
* **Rubber spatula:** For scraping the sides of the bowls and spreading the whipped topping.
## Step-by-Step Instructions
Follow these detailed instructions to create your own delicious Lemon Poke Cake II:
**Part 1: Baking the Cake**
1. **Preheat the oven:** Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center of the oven.
2. **Prepare the baking pan:** Grease and flour a 9×13 inch baking pan. Alternatively, you can use non-stick cooking spray. This will prevent the cake from sticking to the pan.
3. **Mix the cake batter:** In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, eggs, lemon extract, and lemon zest. Use an electric mixer (or a whisk) to beat the ingredients together until well combined. Mix on medium speed for about 2 minutes, scraping down the sides of the bowl as needed to ensure everything is incorporated.
4. **Pour batter into the pan:** Pour the cake batter evenly into the prepared baking pan.
5. **Bake the cake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Keep an eye on the cake and check for doneness a few minutes early to prevent over-baking.
6. **Cool slightly:** Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This allows the cake to set slightly before you poke holes in it.
**Part 2: Preparing the Lemon Poke**
1. **Combine ingredients:** In a medium mixing bowl, whisk together the sweetened condensed milk, lemon juice, granulated sugar, and lemon zest until well combined and the sugar is dissolved. This mixture will be the delicious lemon soak that makes the cake so moist.
2. **Poke holes in the cake:** While the cake is still warm, use a wooden spoon handle or a skewer to poke holes all over the cake. Make sure the holes are evenly spaced, about 1 inch apart. The holes should go almost all the way through the cake, but not completely to the bottom.
3. **Pour lemon poke over the cake:** Slowly and evenly pour the lemon poke mixture over the warm cake, making sure it seeps into all the holes. Use a spoon to help distribute the mixture if necessary. The cake will absorb the liquid as it cools, creating a moist and flavorful interior.
4. **Cool completely:** Allow the cake to cool completely in the pan. This will take at least 1-2 hours, or longer. You can speed up the cooling process by placing the cake in the refrigerator.
**Part 3: Preparing the Lemon Pudding Topping**
1. **Prepare the lemon pudding:** In a separate mixing bowl, whisk together the instant lemon pudding mix and milk until smooth. Continue whisking for about 2 minutes until the pudding begins to thicken. This process activates the thickening agents in the instant pudding.
2. **Let pudding set:** Let the lemon pudding set for about 5 minutes, or until it reaches a desired consistency. It should be thick enough to spread easily on the cake.
3. **Spread pudding over the cake:** Once the cake is completely cooled, spread the lemon pudding evenly over the top. Use a rubber spatula to create a smooth and even layer.
4. **Top with whipped topping:** Spread the thawed whipped topping evenly over the lemon pudding layer. Again, use a rubber spatula to create a smooth and even finish.
**Part 4: Garnish and Chill**
1. **Garnish (optional):** If desired, garnish the cake with lemon slices, lemon zest, and/or fresh berries. These garnishes add visual appeal and enhance the lemon flavor.
2. **Chill the cake:** Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld together and the cake to become even more moist and delicious.
## Tips for the Perfect Lemon Poke Cake II
* **Use Fresh Lemon Juice:** Freshly squeezed lemon juice provides the best flavor and aroma. Avoid using bottled lemon juice if possible.
* **Don’t Overbake:** Overbaking the cake will result in a dry texture. Check for doneness a few minutes early and remove the cake from the oven as soon as a wooden skewer comes out clean.
* **Poke Generously:** Make sure to poke plenty of holes in the cake to allow the lemon poke to fully saturate the cake. The more holes, the moister the cake will be.
* **Cool Completely:** Allow the cake to cool completely before adding the pudding and whipped topping. This will prevent the topping from melting.
* **Refrigerate Thoroughly:** Chilling the cake for several hours, or overnight, allows the flavors to meld together and the cake to become even more moist and flavorful.
* **Get Creative with Garnishes:** Feel free to experiment with different garnishes, such as toasted coconut, chopped nuts, or a drizzle of lemon glaze.
* **Adjust Sweetness to Taste:** If you prefer a less sweet cake, you can reduce the amount of sugar in the lemon poke mixture. Conversely, if you prefer a sweeter cake, you can add a bit more sugar.
* **Use Quality Ingredients:** Using high-quality ingredients, such as pure lemon extract and fresh lemons, will result in a more flavorful and delicious cake.
* **Make it Gluten-Free:** To make this recipe gluten-free, simply use a gluten-free yellow cake mix and ensure that all other ingredients are gluten-free as well.
* **Storage:** Store leftover Lemon Poke Cake II in the refrigerator, covered, for up to 3-4 days. The cake will stay moist and delicious for several days.
## Variations and Substitutions
* **Lime Poke Cake:** Substitute lime juice and lime zest for the lemon juice and lemon zest for a refreshing lime-flavored cake.
* **Orange Poke Cake:** Use orange juice and orange zest for a delicious orange poke cake.
* **Berry Poke Cake:** Add fresh berries to the cake batter or sprinkle them on top of the whipped topping for a berry-infused variation.
* **Coconut Poke Cake:** Add shredded coconut to the cake batter or sprinkle it on top of the whipped topping for a tropical twist.
* **Different Pudding Flavors:** Experiment with different pudding flavors, such as vanilla, coconut, or cheesecake, for a unique twist.
* **Homemade Cake:** If you prefer, you can use your favorite homemade yellow cake recipe instead of a boxed cake mix. Just make sure the cake is moist and tender.
* **Frosting Instead of Whipped Topping:** For a richer cake, you can use lemon buttercream frosting instead of whipped topping.
## Serving Suggestions
* Serve chilled as a refreshing dessert on a hot day.
* Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
* Serve with a side of fresh berries for a complete and balanced dessert.
* Offer slices of the cake as a part of a dessert buffet at parties and gatherings.
* Enjoy a slice with a cup of coffee or tea for a relaxing afternoon treat.
## Nutritional Information (Approximate per serving)
* Calories: 350-450
* Fat: 15-25g
* Saturated Fat: 8-12g
* Cholesterol: 50-70mg
* Sodium: 200-300mg
* Carbohydrates: 45-55g
* Sugar: 30-40g
* Protein: 3-5g
*Note: Nutritional information may vary depending on the specific ingredients used and serving sizes.*
## Conclusion
This Lemon Poke Cake II recipe is a guaranteed winner for its incredible lemon flavor, moist texture, and easy preparation. It’s a perfect dessert to impress your family and friends at any gathering or simply to satisfy your own sweet cravings. With its bright citrus notes and creamy topping, this cake is a delightful treat that will leave everyone wanting more. So, gather your ingredients, follow the simple steps, and enjoy the process of creating this luscious and refreshing Lemon Poke Cake II. Happy baking!