Lemonade Poke Cake
Bright, zesty, and irresistibly refreshing, this Lemonade Poke Cake is a citrus lover's dream dessert! Made with a moist lemon cake base infused with a luscious blend of frozen lemonade concentrate and powdered sugar, this cake delivers a tangy burst of flavor in every bite. The signature "poke" technique ensures that the lemonade mixture seeps into every crevice, creating a moist, tender texture that's perfect for summer gatherings or anytime you crave a taste of sunshine. Topped with fluffy homemade whipped cream and a sprinkle of fresh lemon zest for an extra pop of citrus, this easy-to-follow recipe requires just 20 minutes of prep time. Serve it cold for a bright, refreshing treat that's sure to wow your friends and family. Perfect for potlucks, birthdays, or as the ultimate lemon dessert, this Lemonade Poke Cake is guaranteed to delight!
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Recipe Information
Ingredients
- 1 box Lemon cake mix
- 3 large Eggs
- 0.5 cups Vegetable oil
- 1 cups Water
- 1 box Instant lemon pudding mix
- 0.75 cups Frozen lemonade concentrate
- 1.5 cups Powdered sugar
- 1 cups Heavy whipping cream
- 2 tablespoons Granulated sugar
- 1 tablespoons Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, prepare the lemon cake mix as instructed on the box, using eggs, vegetable oil, and water. Stir in the instant lemon pudding mix for extra flavor.
Pour the batter into the prepared baking dish and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, allow the cake to cool for about 10 minutes. Then, using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake, about 1 inch apart.
In a medium bowl, whisk together the frozen lemonade concentrate and powdered sugar until well combined and slightly thickened.
Pour the lemonade mixture evenly over the cake, allowing it to seep into the holes. Cover the cake with plastic wrap and refrigerate for at least 2 hours to chill and set.
To make the whipped topping, beat the heavy whipping cream and granulated sugar in a large mixing bowl using an electric mixer on high speed until stiff peaks form.
Spread the whipped cream evenly over the chilled cake. Sprinkle lemon zest over the top for a bright, citrusy finish.
Cut into squares and serve cold. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 709.1 g | 258% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 503.6 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 865 mg | 67% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
