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Recipe compliments of www.ITISAKEEPER.com

A slice of lemon poke cake on a decorative plate with yellow lemons and green leaves. The cake has a yellow filling and a browned meringue topping.

Lemon Poke Cake

5 from 11 votes
This Lemon Poke Cake is a simple, refreshing, and tangy recipe that makes the perfect centerpiece to any spread. Lemon creme is combined with fluffy white cake and topped with meringue in order to create this summer dessert.
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings: 12 servings
Course: Dessert
Calories: 322kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 15.25 ounces White Cake Mix, 1 Box
  • 21 ounces Lemon Crème Pie Filling, 1 Can
  • 1 ⅓ cup Sugar, divided
  • ¼ teaspoon Cream of Tartar
  • 5 tablespoons Water
  • 4 Egg Whites, room temperature

Instructions
 

  • Bake the cake according to package directions and let cool.
  • Use the end of wooden spoon to poke holes in the cake.
  • Spread the pie filling over the top of the cake, making sure to press the filling into the holes.
  • Prepare the meringue topping by heating 1 cup sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly, until the sugar is dissolved.
  • While the syrup is cooking, beat the egg whites on high until soft peaks begin to form.
  • Slowly add the sugar while still beating. Continue beating until the meringue thickens.
  • When the syrup is finished cooking, slowly pour it into the bowl while beating on low.
  • Continue beating until the meringue is cool to the touch.
  • Spread the mixture over the top of the cake and heat under the broiler for one to two minutes, until the top is toasted.
  • Allow to cool and serve immediately.

Christina's Notes

  • Cupcakes: This recipe can be made into elegant cupcakes.
  • Meringue powder: Feel free to use meringue powder for a quicker, easier meringue.
  • Topping: If you don't want to make meringue, you can also top the cake with lemon pudding and cool whip.
  • Lemon Flavor: For even more lemon flavor, add some fresh lemon zest on top, or add in some lemon juice. You can even use a lemon cake mix instead of white or yellow cake, and top it with a refreshing lemon glaze with powdered sugar and lemon juice. Finish by topping with slices of lemon.
  • Torch: Instead of baking, use a cooking torch to brown the top of meringue.
  • Peaks: Create little peaks with the meringue. These are the bits that will brown and create the desired effect.

MY NOTES