Lemon Strawberry Poke Cake

4 from 1 vote

This lemon strawberry poke cake uses a box lemon cake mix and tangy strawberry jam for a delicious and moist strawberry lemonade cake worthy of any event!

Prep Time15

Cook Time25

Course: Dessert

Cuisine: American

Keyword: cake, lemon cake, lemon strawberry

Servings: servings

Calories: 237kcal

Cost: $8

Ingredients

Make Lemon Strawberry Poke Cake Batter

1 Lemon cake mix
1 cup Water
⅓ cup Vegetable oil
3 Eggs large
¾ cup Strawberry jam

Strawberry Glaze

2 cups Powdered sugar
2-3 tablespoons Milk
3 tablespoons Strawberry jam

Instructions

Making Lemon Strawberry Cake

Preheat oven to 350° (325° if your pan is very dark).
Spray a 9x13 baking metal or glass baking pan with Baker's Joy or Pam.
In a mixing bowl, add cake mix, water, oil, and eggs. Slowly mix for about 30 seconds. Beat mix for 2 minutes.
Add jam and mix until just blended.
Bake 22-25 minutes or until cake appears done - slightly pulled in from sides of pan and no longer jiggly in the middle
Allow cake to cool about 10 minutes.
While the cake cools, make the glaze.

Make the Strawberry Glaze

Mix 2 cups of confectioner’s sugar with 2 tablespoons of milk and 3 tablespoons of strawberry glaze.
If glaze seems too runny, add a bit more sugar until the pouring consistency is pourable but still a little thick. If glaze seems too thick, add a bit more milk until the consistency seems right.
Poke holes in the cake - about two inches apart - with the end of a wooden skewer or spoon. Be careful not to punch all the way through the bottom of the cake.
Carefully, pour the glaze over the cake, allowing glaze to run to the edge of the pan and down through the holes.
Allow cake to cool for 2 hours or so before serving.
Store leftovers in the fridge for up to 2-3 days.

Notes

This cake is great for making ahead of time - up to 3-4 days. Keep in the fridge until ready to serve.

Nutrition