This Lemon Poke Cake is an easy, classic poke cake recipe that is the perfect tart sweet combination! It's topped with a whipped lemon frosting that's made with 3 simple ingredients.
Pour the batter into the lightly greased baking pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and place on wire rack
Cool for 15 minutes
In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
1 cup frozen lemonade concentrate, thawed, 1 cup powdered sugar
Using a wooden skewer or large fork, poke holes into cake about every ½ inch
Pour lemonade mixture over cake
Cover and place in refrigerator for at least 1 hour
Make the Frosting
In a mixing bowl, combine all of the ingredients and mix until fluffy. (I would start with 1 cup of powdered sugar but you may need to add more depending on how thick you want the frosting.)
8 oz container whipped topping, thawed, 7 oz container marshmallow creme, 1-2 cups powdered sugar, 2 teaspoons grated lemon zest
Spread the icing over the entire cake.
Place in the refrigerator and store until ready to serve.
Store any leftovers covered in refrigerator.
Notes
For a lower calorie option, substitute ½ cup of unsweetened applesauce in place of the vegetable oil.Make this cake in a bundt pan or in 8 or 9 inch round cake pans too. (remove from pans before poking to keep losing the glaze.