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Poke cakes have taken the dessert world by storm, captivating the hearts and taste buds of dessert lovers everywhere. These delightful cakes, characterized by their moist and flavorful layers, are perfect for anyone looking to bring a burst of flavor to their gatherings. Among the wide array of poke cake varieties, the Zesty Lemon Poke Cake stands out as a refreshingly tangy option that is sure to be the star of any dessert table.

Lemon Poke Cake

Experience a burst of brightness with this Zesty Lemon Poke Cake! Perfect for any occasion, this refreshing dessert features a moist yellow cake infused with tangy lemon gelatin, topped with a creamy layer of sweetened condensed milk and whipped topping. It's an easy recipe that comes together quickly, making it a delightful treat that your friends and family will love. Garnish with lemon slices and mint for an extra touch!
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Ingredients
  

1 box (15.25 oz) yellow cake mix

3 large eggs

1 cup water

1/3 cup vegetable oil

1 (3 oz) box lemon gelatin (jello)

1 cup boiling water

1/2 cup cold water

1 can (14 oz) sweetened condensed milk

1 cup whipped topping (like Cool Whip)

Zest of 1 lemon

Lemon slices and mint leaves for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a large mixing bowl, combine the cake mix, eggs, 1 cup of water, and vegetable oil. Beat on medium speed for 2 minutes until smooth and creamy.

      Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.

        While the cake is cooling, prepare the lemon gelatin. In a bowl, dissolve the lemon gelatin in 1 cup of boiling water, stirring until fully dissolved. Add the cold water and mix well.

          Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.

            Pour the prepared lemon gelatin evenly over the cake, making sure it seeps into all the holes. Allow the cake to cool to room temperature, then refrigerate for at least 2 hours or until the gelatin is set.

              In a separate bowl, mix the sweetened condensed milk with the lemon zest. Spread this mixture evenly over the chilled cake.

                Finally, top the cake with whipped topping, spreading it over the entire surface. Garnish with lemon slices and mint leaves if desired.

                  Slice the cake and serve chilled. Enjoy the zesty, refreshing flavors!

                    Prep Time: 20 minutes | Total Time: 3 hours (including chill time) | Servings: 12