Lemon Raspberry Poke Cake

This Lemon Raspberry Poke Cake is an easy lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream. 

After a few weeks of travel, holidays and bad eating habits, I am officially back at the gym and it hurts. The kind where you don’t want to walk up the stairs and forget putting up my hair. Does anyone really use his or her triceps anyway???

One of the reasons I am back at the gym is because this Lemon Raspberry Poke Cake happened. Of course you know that I looooooove poke cakes, and it’s only been 35 days since I shared a poke cake, so it’s about that time.

  • 1 box vanilla cake mix
  • 1 box (3.4 oz) instant lemon pudding mix
  • 1 cup buttermilk (or milk)
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 large egg white
  • Zest of 1 lemon
  • 1 can (14oz) sweetened condensed milk

For the raspberry sauce;
  • 3- 6 ounces containers fresh raspberries
  • ¼ cup granulated sugar
  • 2 tablespoons flour or corn starch

For the topping;
  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • Zest of 1 lemon

  • Preheat the oven to 350° F.
  • In a medium-sized bowl, combine cake mix, dry pudding mix, buttermilk, vegetable oil, eggs & egg white and lemon zest. Beat on medium – high speed until all ingredients are well blended. Use a spatula to mix the batter from the bottom of the bowl to the top.
  • Pour the batter into a 9-inch by 13-inch pan and bake at 350°F for 20-25 minutes until cake is set. Test cake by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Allow to cool for 20 minutes. 

For The Full Instructions, See Full Recipes (Thank You): beyondfrosting.com

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