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

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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.

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Tips & Tricks (5)

Room Temperature Egg Whites for Peak Meringue 🥚
Use egg whites at room temperature and add cream of tartar before beating—this stabilizes the mixture and creates stiff, glossy peaks that won't weep or collapse during baking.
Strategic Poking Technique 🍴
Use a fork or wooden skewer to create uniformly-sized holes while the cake is still warm, allowing the lemon crème filling to penetrate deeply and distribute evenly throughout all layers.
Lemon Filling Temperature Control 🌡️
Pour the lemon crème filling when it's still slightly warm (not hot) onto the warm cake to maximize absorption, but cool it slightly beforehand to prevent the cake from becoming soggy or collapsing.
Meringue Sealing Method 🔒
Ensure the meringue touches all edges of the cake pan—this creates a seal that prevents shrinkage and keeps the cake moist while preventing the meringue from separating during baking.
Slow Cooling Prevents Cracking ❄️
After baking, turn off the oven and crack the door open slightly, allowing the meringue to cool gradually for 15-20 minutes to prevent sudden temperature changes that cause cracks and weeping.