Lemon Poke Cake Recipe

All I can really say is this recipe is fantastic. When a recipe is so good I can't make it enough and my husband asks to make it then you know it is good. This recipe is so good that when I make it people take credit and say they made it beause of all the compliments that it gets. This recipe is also easy to make, which my kids can attest to, at 8 (boy) and 3(girl) they both run to the kitchen when I say I'm making lemon cake. There is no comparison for this moist, fluffy cake, once you've made it once you'll keep making it. Just a little clue to that, I made this cake for the first time in August and have made approximately 25 since then. Sometimes 3 cakes at one time. People have told me to stop teasing them with pieces and start making whole cakes when I share with them. Thanks again.

Made this cake with my 9 yr old granddaughter and we had a lot of fun making it. She's been cooking with me for a number of yrs. but found new things to learn with this particular cake. Since the family loves the strong taste of lemon, we did add more fresh squeezed lemon in the lemon cake mix we used. (cut water some and added more juice). Granddaughter loved using the 80 yr old glass citrus squeezer I happened to have and oh, the best part was "poking" the warm cake and not having to wait to put the glaze on. Since this was to be a decorated birthday cake, we did put on some cream cheese frosting and proceeded to decorate with candles. First thing everyone said was how moist the cake was and loved the lemon. Hubby said it was the best cake ever! Will make again for sure.

I have made this cake many times with just 2 variations: I bake it in a bundt pan for easier slicing, and I mix Cool Whip with cream cheese and top the cake with that and then sprinkle lemon zest on top. Then I make sure that I chill the cake well before serving. I just took it to a potluck this afternoon. As soon as I set it on the dessert table, someone sliced into it, and before I knew it I had people coming up to me and saying that your cake is absolutely delicious! When I went back to the table a while later there were maybe two slices left. Success! I would have liked to have garnished with some fresh berries, but I used the last of them for breakfast cereal. Next time I will.

I have made this three times now. Everyone loves it. I bake it in two 8X8 glass pans so I can share on with friends and my husband gets the second one. His favorite (even over my yummy brownies). I make it with lemon cake mix and lemon pudding & add fresh lemon zest to the glaze. We love the extra lemon taste.

Used tangerine oil instead of vegetable oil. Would have used lemon flavored olive oil if I had it. It still worked great. I added a small packet of True Lemon to the glaze to brighten it up. I would do that again After the cake cooled a little bit and turned my Bundt cake pan over onto a plate I poked the holes in the groves before adding the glaze onto the cake. Was happy the way it turned out and I would definitely make it again.

I used lemon cake mix and added 1/2 tsp lemon extract and the zest of a large lemon. I didn’t have lemon pudding so I used two small boxes (1oz each) of cheesecake pudding. I used 1/4 cup of lemon juice mixed with water to make 3/4 cup for cake. 30 minutes was enough for the baking time. I added some lemon zest to my juice and used swerve “sugar” instead of confectioners sugar for the glaze. Yummy! Thanks for the recipe! :)

Love this simple recipe!!! Seemed my memory bank stored something about using lemon jello when we made this in the 70’s. Chop stick definitely works better than a fork. Also, baked only 30 min.

Very good. Has a strong lovely lemon flavor. Very easy to make too! I didn’t even drag out my stand mixer, just mixed it well by hand. Everyone in my house liked it a lot.

This is a fantastic recipe! Used this to make a cake for my 22nd birthday party. I saw another review recommend baking the cake for less time and I baked mine for 30 minutes instead of 40 and it turned out perfect! I used a vanilla cake mix instead of yellow since that is what I had on hand and it turned out great. I only made half the amount of glaze (ran out of powdered sugar) and put that on top after poking the cake. I then put a raspberry frosting on top which made the cake absolutely tasty. People were asking if I really made it or if it was from a bakery!

This cake is awesome and so easy to make. I made it in a bundt pan...poured over the syrup and then just left the cake in the pan for awhile to soak everything up. So moist and delicious!

This recipe was very good, but I would like to make it a little more lemony. The only changes I made to this recipe were I used lemon cake mix (as suggested) and I used a microplane to grate the yellow rind of one large lemon into the cake mixture. Next time I will use more rind and may replace 1/4 or 1/2 cup of the water with lemon juice.

PERFECT THE WAY IT IS, BUT I USE LEMON JELLO NOT PUDDING

I made small changes-Lemon extract &fresh lemon zest in batter .And glaze- sifted powdered sugar(only 1 1/3 cup before sifting) with fresh squeezed lemon juice(from lemons I zested) Then I poked the holes with fork-poured glaze,allowed to completely cool,then cool whip over the entire cake-refrigerate. Absolutely perfect for hot summer days. Its a "Go To"!! We love it!

I had a few small changes... I subbed whole milk for the water, and I added a tablespoon of lemon zest to the cake batter, and about the same to the lemon glaze. Also, I made a fresh whipped cream and added vanilla bean to the whipped cream. Topped the cake with that. Last thing is that the baking time was less. It only took 35 minutes to bake.

The cake is very moist and delicious. My glaze didn't turn good, but I'm going to keep trying until I mastered it,lol.

Honestly, 10/10 from me.

I've had this cake for years. It never disappoints so simple and delicious.

No changes. Excellent dessert.

The leftovers get better every day!! As the glaze seeps in, it gets a crunchiness to it that is delicious. I do think that the recipe should call for either whipped topping or whipped cream and this should be part of the instructions also. It seems a little boring until you spread the whipped topping on the chilled cake. Without the whipped topping, all those holes are visible too. Very easy! It only took 30 minutes in the oven.

I have made this a couple times now, following the directions as stated, but made into a bundt cake. It is very good and moist.