Triple Lemon Poke Cake is a delightfully zesty dessert that combines the tangy taste of lemon with the tender texture of a moist cake. It's known for the pleasant burst of citrus flavor in every bite, attributed to the clever use of lemon in three different forms—cake mix, jello mix, and instant pudding. Though the origins of poke cake are firmly rooted in 1970s Americana, this lemon twist on the classic offers a fresh, modern take that's perfect for summer picnics, spring gatherings, or any time you crave something sweet with a lemony kick.
When serving a Triple Lemon Poke Cake, simplicity is key to let the vibrant lemon flavor shine through. A dollop of freshly whipped cream or a scoop of vanilla ice cream can complement the cake without overshadowing it. For those who want a little more texture, adding a sprinkle of crushed graham crackers or lemon zest can provide a nice crunch. This cake stands well on its own as a refreshing end to a meal but could also be paired with a simple side of berries or a light salad for a full dessert experience.
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Triple Lemon Poke Cake Recipe
Ingredients:
- 1 box of lemon cake mix (and required ingredients as directed on the box, usually water, oil, and eggs)
- 1 package (3 oz) lemon-flavored Jell-O mix
- 1 package (3.4 oz) lemon instant pudding mix
- 2 cups cold milk
- 8 ounces of whipped topping, thaw
- Lemon zest (optional, for garnish)
- Whipped cream or vanilla ice cream (optional, for serving)
- 1 package (3 oz) lemon-flavored Jell-O mix
- 1 package (3.4 oz) lemon instant pudding mix
- 2 cups cold milk
- 8 ounces of whipped topping, thaw
- Lemon zest (optional, for garnish)
- Whipped cream or vanilla ice cream (optional, for serving)
Instructions:
1. Preheat your oven to the temperature specified on the lemon cake mix box. Grease a 9x13 inch baking dish.
2. Prepare the lemon cake mix according to package instructions. Pour the batter into the prepared baking dish and bake as directed or until a toothpick inserted into the center of the cake comes out clean.
3. Once the cake is baked, allow it to cool for a few minutes. While it's still warm, use the handle of a wooden spoon to poke holes all over the top of the cake at 1-inch intervals.
4. Prepare the lemon Jell-O as per the package directions. However, only allow it to cool slightly—do not let it set. Pour the liquid Jell-O over the cake, making sure to fill the holes.
5. Refrigerate the cake for an hour to allow the Jell-O to set.
6. In a separate bowl, whisk the lemon instant pudding mix with 2 cups of cold milk until it thickens, about 2 minutes. Fold in the whipped topping. Spread this pudding over the top of the Jell-O-layered cake.
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7. Put the cake back in the refrigerator and chill for at least 2 hours.
8. Before serving, top with lemon zest for added flavor and a pop of color, if you like. Serve chilled, with a side of whipped cream or ice cream if desired. Enjoy your triple hit of lemony sweetness!