Light, bright, and perfectly tangy making it great for spring and summer.

This lemon poke cake is the perfect dessert for spring and summer gatherings, baby showers, brunch parties, or any occasion where you want something light, bright, and refreshing. Lemon Jello soaks deep into every hole of the cake, infusing it with a vibrant citrus flavor that is tangy, sweet, and beautifully moist from the very first bite to the last. The combination of tender lemon cake and the silky Jello filling creates a texture that is almost ethereal. Serve it alongside a glass of iced tea, sparkling water with mint, or a crisp Prosecco. Slice it cold straight from the refrigerator, topped generously with Cool Whip and a sprinkle of fresh lemon zest for a clean, gorgeous finish.

Ingredients

• 1 box lemon cake mix
• 1 box (3 oz) lemon Jello
• 1 cup boiling water + 1 cup cold water
• 1 tub Cool Whip
• Lemon zest for garnish
• Lemon slices for garnish
• Eggs for cake mix
• Oil for cake mix

Directions

1. Bake lemon cake in a 9×13 pan. Cool 15 min. Make per box directions.
2. Poke holes all over with a fork.
3. Dissolve lemon Jello in boiling water, stir in cold water, pour over cake.
4. Refrigerate 3 hours.
5. Frost with Cool Whip
6. Garnish with lemon zest.

Metric equivalents

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