Description
This Raspberry Lemon Poke Cake is a delightful dessert that combines the zesty flavors of lemon with the sweet tang of raspberries. It’s a moist and flavorful cake perfect for any occasion.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (3 oz) package lemon gelatin
- 1 cup boiling water
- 1 cup fresh raspberries, plus more for garnish
- 1 (8 oz) container whipped topping, thawed
- Lemon zest, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine cake mix, water, oil, and eggs. Beat with an electric mixer until well combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon gelatin. In a bowl, dissolve the lemon gelatin in boiling water. Stir until completely dissolved.
- Once the cake is baked, let it cool in the pan for 10 minutes. Then, use a fork or the end of a wooden spoon to poke holes all over the top of the cake.
- Pour the lemon gelatin mixture evenly over the cake, allowing it to soak into the holes.
- Gently press the fresh raspberries into the top of the cake.
- Refrigerate the cake for at least 2 hours, or until completely chilled.
- Before serving, spread the whipped topping over the cake and garnish with fresh raspberries and lemon zest.
Notes
- For a more intense lemon flavor, you can add a teaspoon of lemon extract to the cake batter.
- If you don’t have fresh raspberries, you can use frozen raspberries, thawed and drained.
- Store leftover cake in the refrigerator.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Protein: 4g