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Slice of lemon poke cake with lemon glaze on a white plate served with tea.
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5 from 7 votes

Lemon Poke Cake

Indulge in a tangy and sweet dairy-free lemon poke cake with a zesty lemon glaze made with Jello gelatin and boxed cake mix. Easy to make and bursting with citrus flavor! (This special recipe is a gift from Mimi - Our best friend's Grandmother.) Best tasting Birthday cake ever!
Prep Time15 minutes
Cook Time25 minutes
Cooling time30 minutes
Total Time1 hour 5 minutes
Course: Desserts
Cuisine: American
Diet: Low Lactose
Servings: 12 servings
Calories: 370kcal
Author: HWC Magazine

Equipment

  • 9 x 13 pan

Ingredients

  • 15.25 ounces lemon cake mix
  • 4 whole eggs
    room temperature
  • ¾ cup oil light flavored
  • 3 ounces lemon jello
    small size (dry granules)
  • ¾ cup orange juice
  • 2 cups powdered (icing) sugar
    (confectioners 'sugar)
  • ¼ cup lemon juice
    fresh

Instructions

  • Preheat oven to 350 degrees F
  • Grease and flour a 9 x 13 baking pan
  • Mix lemon cake mix, eggs, oil, lemon jello dry ingredient and orange juice together.
  • Pour mixture into prepared pan and bake in oven for approximately 25 to 30 minutes or until toothpick comes out clean.
  • Cool cake. Once the cake and the pan is cool enough to touch, you can place in the refrigerator to expedite the cooling process. After the lemon cake is cooled, poke top of cake with fork (so that icing can penetrate the cake).
  • Mix powdered sugar and lemon juice together in a small bowl until smooth. Pour the simple lemon glaze over the cake. Smooth the glaze over the top of the cake.
  • Let the lemon jello poke cake rest for 10 - 15 minutes or until the lemon glaze sets.
  • Slice and serve chilled or at room temperature. Enjoy!

Video

Notes

Cake Recipe Tips
  1. Using room temperature eggs. Take your eggs out of the refrigerator about 30 minutes before you begin making the cake.
  2. Make sure that your oven rack is positioned on the middle rack. Too high and the cake will start to get too brown before it has a chance to set.
  3. Use a 9 x 13 pan oiled and floured to make this lemon sheet cake with glaze.
  4. Don’t trust the baking times on the boxed cake instructions. Each oven can have varying temperature fluctuations depending on the make and model. In addition, we are adding different ingredients to the mix.
  5. Start out setting your oven timer at the 25-minute mark. Then, reassess using the toothpick method to confirm when the cake is fully cooked. Add additional time as needed. The toothpick will come out almost clean when it is ready. The residual heat from the pan will cook it the remainder of the way.
How to Glaze
  1. Measurements Matter! To accurately measure confectioners' sugar (powdered sugar) for the lemon glaze, use a dry measuring cup and spoon the powdered sugar into it. Once the cup is full, level it off by running the back of a knife across the top.
  2. Once the cake and pan are cool enough to touch, you can refrigerate it so that it speeds up the cooling process.
  3. Use a fork or kebab skewer to poke holes in the cake about ¾ of the way down through the cake. Be gentle and make sure you poke the entire cake so that the lemon glaze can penetrate all the cake.
  4. Make sure the cake is all the way cool before adding the lemon glaze. If the cake is still warm, it will melt the glaze and make the cake dense.

Nutrition

Serving: 1slice | Calories: 370kcal | Carbohydrates: 58g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 43g | Vitamin A: 33IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 1mg