Description
A delightful and refreshing Lemon Raspberry Poke Cake that combines the tangy flavor of lemon with the sweetness of raspberries, perfect for any occasion.
Ingredients
Scale
- 1 box lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup fresh raspberries
- 1 cup lemon curd
- 1 cup whipped topping
- 1/2 cup powdered sugar
- Fresh raspberries and lemon slices for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into a greased 9×13 inch baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
- Once baked, let the cake cool for 10 minutes, then poke holes all over the top using a fork.
- Spread the lemon curd evenly over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 2 hours to set.
- Before serving, top with whipped topping and sprinkle with fresh raspberries and powdered sugar.
- Garnish with additional raspberries and lemon slices if desired.
Notes
- For a more intense lemon flavor, add lemon zest to the cake batter.
- Make sure to use fresh raspberries for the best taste.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Lemon Raspberry Poke Cake, Lemon Cake, Raspberry Dessert, Summer Cake