Cakes, Easter

Easter Luscious Lemon Poke Cake

April 13, 2008

For Easter I wanted a light, lemon-y cake. And i found this recipe at Kraft for Luscious Lemon Poke Cake. Let me tell you, it was delicious! So moist and everyone wanted seconds. I used this Lemon Cream Cheese Frosting instead of the one in the recipe. It turned out great!


Lemon Poke Cake Recipe from Kraft

Prep Time:
30 min
Total Time:
4 hr 30 min
2 baked round white cake layers (9 inch), cooled
2 cups  boiling water
2 pkg. (85 g each) JELL-O Lemon Jelly Powder
1 cup  cold milk
1 pkg. (4-serving size) JELL-O Lemon Instant Pudding
3 cups  thawed COOL WHIP Whipped Topping

PLACE cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.

STIR boiling water into dry jelly powder in medium bowl at least 2 min. until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.

POUR milk into large bowl. Add dry pudding mix. Beat with whisk 2 min. or until well blended. Gently stir in whipped topping; set aside. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

Lemon Cream Cheese Frosting

Prep Time:
15 min
Total Time:
15 min

Makes 3 cups (750 mL) frosting or 24 servings, 2 Tbsp. (30 mL) each.
1/2 cup butter, softened
1 tub  (250 g) PHILADELPHIA Cream Cheese Spread
4 cups icing sugar
4-1/2 tsp.  lemon juice
Few drops yellow food colouring

BEAT 1/2 cup (1 stick) softened butter and 1 tub (250 g) Philadelphia Cream Cheese in large bowl with electric mixer on medium speed until well blended.

GRADUALLY add 4 cups icing sugar and 4-1/2 tsp. lemon juice, beating until light and fluffy after each addition.

You Might Also Like

No Comments

Leave a Reply