Lemon Poke Cake

When IT Guy and I were newly married we lived about 2 hours away from his folks...who lived in a teeny town in south eastern Arizona. They didn't have much in the way of grocery stores, so every time his folks came to visit us, his mom would hit the grocery store in Tucson, where we lived. And if she knew we were coming, she'd ask me to go to the store to get her something she knew she couldn't find in their small town. Well, one day, when she knew we were coming to visit, she asked me to pick up her favorite lemon cake mix. Which I was fine with. Until she asked me to buy 10 boxes. Well...I was shy back then and easily embarrassed so I was pretty sure that if I went into a grocery store and bought 10 of the same cake mix, I'd be laughed out of the store. I just couldn't make myself do it and apparently my hesitation was enough for my mother in law to ask me if I was uncomfortable doing that. I don't remember exactly what I said but stammered out enough words for her to catch on that it was out of my comfort zone. That little story has been a source of great amusement in our family over the years and I've grown quite a bit since then and have told her that if she ever wants 10 of ANYTHING, I'm her girl! This cake is super good and super easy but the memory it brings of a shy newlywed makes me happy. 

Lemon Poke Cake



1 yellow cake mix (plus the ingredients to make it)
1 14-ounce can sweetened condensed milk
1/2 cup + 2 tablespoons lemon juice ~ divided use 
2 teaspoons lemon zest ~ divided use
1 8-ounce package cream cheese ~ softened
3 cups powdered sugar

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.

Prepare cake mix according to package directions, adding in 1/4 cup lemon juice and 1 teaspoon lemon zest. Bake according to the directions on the box. 

Immediately after cake is done, poke holes all over with a wooden spoon handle. 

In a small bowl, combine the sweetened condensed milk and remaining 1/4 cup lemon juice.

Immediately pour the sweetened condensed milk mixture over the holes and allow the cake to cool. You may need to press the mixture down into the holes but it's okay if some of it is on top.

In a large mixing bowl, beat cream cheese with 2 tablespoons lemon juice and remaining teaspoon of lemon zest.

Slowly beat in powdered sugar.

Frost cake with cream cheese frosting and place in the fridge for a few hours before serving.

 
Here's the stuff for the cake and frosting.

 
Make up the cake according to 
the box directions except add 
some lemon juice and lemon zest.

 
Bake it up then poke holes all over it.

 
Mix up the sweetened condensed 
milk and the remaining lemon juice.

 
Immediately pour over the cake 
and press into the holes. It's okay 
if some of it sits on top of the cake. 
Allow to cool.

 
Mix up the frosting ingredients.

 
Frost the cooled cake then chill.

 
Eat every bite!