Lemon Poke Cake

I am on a pretty strict nutrition plan and unfortunately, sweets aren’t a big part of the plan. Go figure, right?! I am allowed one day a week to eat whatever the heck I want. My free day is usually Saturdays. So I allow myself to bake one naughty treat once a week. This lemon cake has been on my to-make list for quite some time and now I can scratch it off.

I love Poke Cakes/Better Than Sex Cakes for a few reasons: 

1. Super easy to make
2. Super delicious. And I mean SUPER. Like Super Duper.
3. Super easy to adjust to your liking

I like I mentioned, I made this cake with lemon in mind. The traditional cake is made with (mostly) all things chocolate. The chocolate version calls for hot fudge to be poured over the cake. Lemon glaze is easy to make so I knew immediately it would replace the fudge. 

Heath Toffee pieces are used as a topping on the traditional cake but chocolate wasn’t going to work with the lemon. Fruit is the way to go! I used blackberries. My first thought was blueberries, but my local grocery store happened to be out of them that day. 

This cake has a burst of wild lemon citrus in every bite. We’re talking mega, major, serious lemon here.

For the cake:

1 box of lemon cake (and whatever the box ingredients call for)

1 can sweetened condensed milk

1 container of Cool Whip

Your choice of berry

For the lemon glaze:

3 cups of powdered sugar

Fresh squeezed juice from 2 lemons

5 Tbsp half & half or heavy cream

Prepare the cake per the box instructions. Once the cake is completely baked, pull from oven and immediately poke holes throughout the cake. I used the handle from a wooden spoon. Pour the sweetened condensed milk over the top of the cake.

Allow cake to cool completely.

While it cools, let’s make the glaze.

Combine powdered sugar, fresh squeezed lemon juice and half & half or cream. Whisk all together. I made mine somewhat thin because I wanted it to be easy to pour over the cake. You can adjust the thickness to your liking by adding or reducing the powdered sugar.

Once the cake has completely cooled, pour the glaze over the top of the cake.

Store cake in the fridge, allow the glaze to set. About 10 minutes.

Add Cool Whip and top with berries and you are done!

For me, these poke cakes are always better the next day!

Store leftovers in the fridge or if you’re like me, send them to work with your husband. The temptation is too much for me.

Enjoy!