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Lemon Infused Poke Cake

Name: Lemon Infused Poke Cake
Prep time: 1500 s
Cook time: 1800 s
Total time: 5700 s
Yield: 12
Ingredients: 1 cup water; 1/3 cup vegetable oil; 3 large eggs; 1 teaspoon lemon extract or fresh lemon juice; 1 teaspoon lemon extract or fresh lemon juice; 3.4 ounce box Instant Lemon Pudding; 2 cups cold milk; 400 gm Milkpak whipping cream; 15.25 ounce box yellow cake mix; 1 teaspoon lemon extract or fresh lemon juice; 1 teaspoon lemon extract or fresh lemon juice; 1/2 cup powdered sugar; 30 gm Fresh lemon wedges

95'

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This delightful dessert features a moist yellow cake infused with lemon flavor, topped with a creamy lemon pudding layer and finished with a light lemon frosting.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Dessert

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 12 Portions +

Beverages, water, tap, well

1 cup water

Oil, grapeseed

1/3 cup vegetable oil

Egg, whole, raw, fresh

3 large eggs

Lemon juice from concentrate, bottled, REAL LEMON

1 teaspoon lemon extract or fresh lemon juice

Lemon juice, raw

1 teaspoon lemon extract or fresh lemon juice

Puddings, lemon, dry mix, instant

3.4 ounce box Instant Lemon Pudding

Milk, lowfat, fluid, 1% milkfat, with added vitamin A and vitamin D

2 cups cold milk

Nestle Milkpak Whipping Cream

400 gm Milkpak whipping cream

Cake, yellow, enriched, dry mix

15.25 ounce box yellow cake mix

Lemon juice from concentrate, bottled, REAL LEMON

1 teaspoon lemon extract or fresh lemon juice

Lemon juice, raw

1 teaspoon lemon extract or fresh lemon juice

Sugars, powdered

1/2 cup powdered sugar

Lemon juice, raw

30 gm Fresh lemon wedges

Lemon Infused Poke Cake

Nutri value

Go to instructions

Instructions

5 Steps

95'

Total

25'

Preparation

30'

Cooking

10'

Waiting

Step by step

1 of 5

30'

Step 1

1. Preheat oven to 350 degrees. Coat a 9×13 baking dish with cooking spray.
2. In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.

Check

2 of 5

10'

Step 2

3. Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
4. Allow the cake to cool slightly.

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3 of 5

15'

Step 3

5. Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don’t wait until it sets too long or it will be too thick to sink down into your holes.
6. Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
7. Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.

Check

4 of 5

10'

Step 4

8. When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
9. Fold in lemon extract or fresh lemon juice.

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