Description

This vibrant Lemon Poke Cake combines the ease of a boxed mix with a bold, homemade citrus glaze to create a dessert that is exceptionally moist and tangy. It is a refreshing, crowd-pleasing treat that perfectly balances buttery cake with a sharp, electric lemon infusion.

Ingredients

1 (15.25 ounce) package yellow cake mix
1 (3 ounce) package lemon gelatin
1 cup boiling water
3/4 cup canola oil
3/4 cup unsweetened applesauce
4 large eggs
2 cups powdered sugar
1/3 cup freshly squeezed lemon juice

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Instructions

Preheat your oven to 375 degrees F (190 degrees C) and coat a 9×13-inch pan with nonstick spray.
Dissolve the lemon gelatin in one cup of boiling water and let it cool completely to room temperature.
In a mixing bowl, beat together the canola oil, unsweetened applesauce, and eggs until cohesive, then pour in the cooled gelatin liquid.
Set the mixer to low speed and slowly add the yellow cake mix, stirring only until the dry ingredients are just incorporated.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, whisk together the powdered sugar and fresh lemon juice until you have a smooth, pourable glaze.
While the cake is still warm, poke holes across the entire surface with a fork or skewer, pour the glaze over the top, and allow it to soak in as the cake cools.

Notes

To ensure the best rise and texture, allow your eggs to reach room temperature before mixing. When applying the glaze, be sure to poke plenty of deep holes so the citrus infusion can reach the bottom of the cake for uniform moisture and flavor in every slice.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American