Description

This classic Southern lemon poke cake combines the convenience of a yellow cake mix with the bright, zesty punch of lemon gelatin and fresh citrus juice. By substituting half the oil with applesauce, this recipe achieves an incredibly tender and moist crumb that serves as the perfect canvas for a sweet and tangy lemon glaze.

Ingredients

1 (15.25 oz) package yellow cake mix
1 (3 oz) package lemon gelatin
1 cup boiling water
1/2 cup canola oil
1/2 cup unsweetened applesauce
4 large eggs, room temperature
2 cups powdered sugar
1/3 cup fresh lemon juice
Whipped cream and fresh berries for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F and generously coat a 9×13-inch baking pan with nonstick spray.
Whisk the lemon gelatin into 1 cup of boiling water until completely dissolved, then set aside to cool to room temperature.
In a large mixing bowl, beat together the canola oil, unsweetened applesauce, and eggs until the mixture is smooth and well combined.
Gently stir the cooled gelatin mixture into the egg base, then gradually add the yellow cake mix, mixing just until no dry streaks remain.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until the top springs back and a toothpick comes out clean.
While the cake is hot, whisk together the powdered sugar and fresh lemon juice in a small bowl until a smooth glaze forms.
Poke holes across the surface of the warm cake using a fork and slowly pour the lemon glaze over the top, allowing it to soak in before cooling and serving.

Notes

To ensure the most vibrant flavor, always use freshly squeezed lemon juice rather than bottled versions for the glaze. For the best texture, wait until the cake has cooled completely to room temperature before adding whipped cream to prevent it from melting into the sponge.

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