Hasty Lemon Poke Cake
with Apricot Preserves
and Powdered Sugar Icing
Sometimes you just want the taste of a flavorful homemade cake. Sometimes you just don’t have much time. The Goddess on the Go visits with a lemon poke cake can be baked hastily with wonderfully yummy results. The combination of its simple ingredients melded together are indescribably delicious.
Lemon and apricot - a tangy twosome - are sweetened with powdered sugar icing for a perky taste. The lemon cake is moist and has a somewhat creamy texture. Not exactly a pound or a sponge cake, it lies on a new plane in the galaxy. It is quick and easy to make but for best results make it the day ahead of your soiree so the ingredients set.
Happy Baking
And Remember
Always Stay in Touch with Your Inner Goddess!
Ingredients for Lemon Cake
1 box Duncan Hines® lemon cake
1 box Instant Vanilla Pudding
½ cup Vegetable Oil
½ cup Sour Cream
¾ cup Water
3 lightly whisked Large Eggs
1 tablespoon Fresh Squeezed Lemon Juice
The Rind from 1 Lemon
Poke Topping
1 - 15 ounce jar or Apricot Preserves
Powdered Sugar Icing
1 box Powdered Sugar
2 tablespoon Fresh Lemon Juice
4 tablespoons of Water (plus more slowly added if needed)
Serves 12
Baking Instructions
Preheat oven to 350 degrees.
Grease and flour a 9 x 13 glass pan.
Mix oil, sour cream, water, eggs, lemon juice and lemon rind.
Add cake mix and pudding mix. Combine on low.
Beat form 2 minutes on medium speed.
Pour batter into pan and bake for
Bake until toothpick inserted comes out clean for 30 – 35 minutes. I like to use a glass roasting pan so you can see if the sides and bottom are getting too brown.
Let cool for 15 minutes.
Poke with fork at ½ inch intervals.
Mix apricot preserves with a spoon so they are spreadable. Spoon entire jar onto cake. Refrigerate for an hour.
Powdered Sugar Icing Instructions
Mix Powdered Sugar, Lemon Juice and4 tablespoons of water. Check for pourable consistency. Consistency will depend on temperature and humidity. You may need to add more water a tablespoon at a time.
Pour icing over cake and push to the edges gently with a recessed spatula.
Let harden for several hours or overnight. Setting can be speeded up with refrigeration.
