Name: Lemon Poke Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 Servings
Cuisine: American
Ingredients: 15.25 ounces White Cake Mix; 21 ounces Lemon Crème Pie Filling; 1.333 cups Sugar; 0.25 tsp Cream of Tartar; 5 tablespoons Water; 4 Egg Whites

From the Cook

1/5

Lemon Poke Cake

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Ingredients

Warning0 allergens identified

Instructions

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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.

Nutrition

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Tips & Tricks (5)

Room Temperature Egg Whites 🥚
Allow egg whites to reach room temperature before whipping with cream of tartar—they'll incorporate more air and create a stronger, more stable meringue with better volume and texture.
Strategic Poking Technique 🍰
Use a fork or skewer to create evenly-spaced holes while the cake is still warm but cooled enough to handle, allowing the lemon filling to penetrate deeply without causing the cake to crumble.
Lemon Filling Temperature Control 🍋
Pour the lemon crème pie filling when it's slightly warm (not hot) for optimal absorption into the cake layers, preventing the filling from sitting on the surface instead of soaking in.
Meringue Peak Perfection ☁️
Beat egg whites to stiff peaks with cream of tartar and sugar, then immediately spread and bake at 350°F for 10-12 minutes to set the meringue while maintaining its light, cloud-like texture and preventing weeping.
Rest Before Serving ⏱️
Let the finished cake cool completely and refrigerate for at least 2 hours before serving—this allows all layers to set firmly, making slicing clean and allowing flavors to meld for a superior taste experience.