Lemon Poke Cake with Soaking Syrup
This moist lemon poke cake starts with yellow cake mix and instant lemon pudding, then absorbs a buttery lemon soaking syrup through holes poked into the warm cake.
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Ingredients
Cake
- 1 box yellow cake mix 15.25 ounces
- 1 box instant lemon pudding mix 3.4 ounces
- 3/4 cup water
- 3/4 cup vegetable oil or canola oil
- 4 eggs
Lemon soaking syrup
- 2 cups powdered sugar
- 1/3 cup lemon juice fresh or bottled
- 2 tablespoons unsalted butter melted
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan; dust it lightly with flour if desired.
- Beat the eggs in a large bowl. Add the yellow cake mix, instant lemon pudding mix, 3/4 cup water and oil, then mix until smooth and combined.
- Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- While the cake bakes, whisk the powdered sugar, lemon juice, melted butter and 2 tablespoons water until smooth.
- Let the baked cake stand for about 5 minutes. Poke holes all over the warm cake with a skewer or fork, then slowly pour the syrup over the top.
- Let the cake cool completely in the pan before slicing. For a make-ahead option, cover and refrigerate it overnight.
Nutrition
Serving: 1servingsCalories: 415kcalCarbohydrates: 54.1gProtein: 4gFat: 22.6gSaturated Fat: 2.8gCholesterol: 67mgSodium: 290mgFiber: 0.2gSugar: 44.4g