Easy Lemon Jell-O Poke Cake with Lemon Glaze
This easy lemon Jell-O poke cake is soft, moist and packed with bright lemon flavour. A boxed lemon cake mix keeps the recipe simple, while lemon gelatin, fresh lemon zest and sour cream give the cake a tender texture and a little extra citrus flavour.The warm cake is poked all over and covered with a homemade lemon glaze, allowing the sweet-tart icing to soak into every slice. It is an easy lemon dessert for spring gatherings, summer potlucks, family dinners or any time you are craving something light and lemony.
Equipment
- 9 × 13-inch baking pan
- Large mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Fine grater or citrus zester
- Lemon juicer
- Rubber spatula
- Small bowl for the lemon glaze
- Whisk
- Wooden skewer, fork or wooden spoon handle
- Cooling rack
Ingredients
Lemon Cake
- 1 box lemon cake mix
- 1 pkg lemon-flavoured gelatin 3 ounces - Jello
- 4 eggs large
- 1 cup water
- ½ cup vegetable oil or canola oil
- ½ cup sour cream
- 1 tablespoon lemon zest finely grated
- 1 teaspoon vanilla extract
Fresh Lemon Glaze
- ⅓ cup lemon juice fresh
- 1¼ cups powdered sugar
- 1 tablespoon melted butter
- ½ teaspoon lemon zest optional
For Finishing
- Powdered sugar for lightly dusting the cooled cake
- Whipped cream or fresh berries optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking pan.
- Add the lemon cake mix and dry lemon gelatin powder to a large mixing bowl. Stir briefly to distribute the gelatin evenly.
- Add the eggs, water, oil, sour cream, lemon zest and vanilla.
- Beat with an electric mixer on low speed until the dry ingredients are moistened. Increase to medium speed and continue mixing for about 2 minutes, scraping down the sides of the bowl as needed.
- Spread the lemon cake batter evenly in the prepared baking pan.
- Bake for 30 to 35 minutes, or until the centre springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- While the cake is baking, whisk together the fresh lemon juice, powdered sugar, melted butter and optional lemon zest. The glaze should be smooth and thin enough to pour.
- Let the baked cake rest for about 5 minutes. While it is still warm, use a wooden skewer, fork or the handle of a narrow wooden spoon to poke holes across the surface.
- Slowly pour the lemon glaze over the warm cake, spreading it toward the edges so it can soak into the holes.
- Allow the glazed lemon poke cake to cool completely in the pan.
- Just before serving, lightly dust the top with powdered sugar. Serve as is, or add whipped cream and fresh berries.
Pour the fresh lemon glaze over the cake while it is still warm so this lemon Jell-O poke cake stays extra moist and absorbs plenty of bright lemon flavour.
Notes
- Use a 3-ounce box of lemon gelatin powder and add it directly to the dry cake mix. Do not prepare the gelatin first.
- Fresh lemon zest gives this lemon Jell-O poke cake a brighter citrus flavour without making the batter too thin.
- Full-fat sour cream works best for a soft, moist lemon cake with Jell-O.
- Poke the cake while it is still warm so the fresh lemon glaze can soak into the holes.
- Add the glaze slowly. This helps it absorb evenly instead of pooling around the edges.
- Check the cake at 30 minutes because baking times can vary slightly between cake-mix brands and baking pans.
- This easy lemon poke cake tastes even better the next day once the lemon flavour has had time to develop.
- Store the covered cake in the refrigerator for up to five days.
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 49gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 60mgSodium: 339mgPotassium: 61mgFiber: 1gSugar: 31gVitamin A: 140IUVitamin C: 3mgCalcium: 111mgIron: 1mg
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