Zutaten für Lemonade Poke Cake
- Lemon Cake Mix
- 2 large eggs
- Oil
- 1/4 cup water (plus more as needed)
- Frozen Lemonade Concentrate
- 1 1/4 cups powdered sugar (1 cup for glaze, 2 tbsp for whipped cream)
- Cool Whip
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Zubereitung von Lemonade Poke Cake
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing and flouring it.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Add 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 tablespoon lemon zest. Mix until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Meanwhile, prepare the lemonade glaze: In a medium bowl, whisk together 1 cup powdered sugar, 1/4 cup lemon juice, and 1/4 cup water until smooth. Add more water, a tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, poke holes all over the top using a wooden skewer or the handle of a spoon.
- Slowly pour the lemonade glaze over the cake, allowing it to soak into the holes.
- Let the glaze sit for at least 30 minutes to fully absorb.
- For the topping, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Spread whipped cream over the top of the cake.
- Garnish with lemon slices and extra lemon zest (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
232g
Fat
45g
Carbs
27g
