Lemon Poke Cake

This Lemon Poke Cake is a simple, refreshing, and tangy recipe that makes the perfect centerpiece for any spread. Lemon creme and fluffy white cake are topped with meringue in order to create this summer dessert. This easy lemon poke cake is a great recipe, filled with lemon flavor that goes all the way to the center of the cake.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 Servings

Calories: 233 kcal per serving

Ingredients

15 ¼ ounces - White Cake Mix
21 ounces - Lemon Crème Pie Filling
1 ⅓ cups - Sugar
¼ tsp - Cream of Tartar
5 tablespoons - Water
4 - Egg Whites

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