Description
This delightful Lemonade Poke Cake is a refreshing, easy dessert, perfect for spring gatherings with its zesty lemonade flavor and customizable toppings.
Ingredients
Scale
- 1 pre-baked yellow cake (8×8 or 9×9 pan)
- 6 ounces frozen lemonade concentrate (thawed or homemade)
- 3/4 cup powdered sugar
- Frosting (white or lemon – optional)
- Sprinkles (natural or colored sugar – optional)
Instructions
- Prepare and bake the yellow cake according to package instructions and let it cool for about 15 minutes until warm.
- Mix the thawed lemonade concentrate with the powdered sugar until smooth and creamy.
- Poke holes in the warm cake—spacing the holes about 1/2 inch apart using a long-pronged fork.
- Loosen the cake from the sides of the pan by running a knife around the edges.
- Pour the lemonade mixture evenly over the cake, allowing it to seep into all the delicious holes.
- Cover and refrigerate for about 120 minutes, letting the flavors soak in and the cake chill.
- Decorate with frosting and sprinkles as desired before serving.
- Store in the refrigerator until serving.
Notes
This cake can be made a day in advance, just keep it covered in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg