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Easy Strawberry Lemonade Poke Cake with Creamy Lemon Glaze

Strawberry Lemonade Poke Cake - featured image
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A quick and easy summer dessert featuring a moist lemon cake soaked with strawberry lemonade syrup and topped with a creamy lemon glaze. Perfect for parties and gatherings.

Ingredients

Scale
  • 1 box lemon cake mix (about 15.25 oz)
  • 1 cup frozen strawberries, thawed and chopped (about 150 g)
  • 16 fl oz lemonade (homemade or store-bought)
  • 1/3 cup granulated sugar (about 65 g)
  • 4 tbsp unsalted butter, softened (about 57 g)
  • 4 oz cream cheese, softened (full-fat)
  • 1 1/2 cups powdered sugar (about 180 g)
  • Zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray.
  2. Prepare the lemon cake batter according to the package instructions or your homemade recipe. Beat until smooth, about 2-3 minutes. Pour batter evenly into the prepared pan and spread with a spatula.
  3. Bake for 25-30 minutes. Insert a toothpick into the center after 25 minutes; if it comes out clean or with a few crumbs, it’s ready.
  4. While the cake bakes, make the strawberry lemonade syrup by combining thawed chopped strawberries, lemonade, and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture slightly thickens (about 5-7 minutes). Remove from heat and let cool slightly.
  5. Let the cake cool for 10 minutes. Using a toothpick or skewer, poke holes all over the surface about 1 inch apart.
  6. Pour the strawberry lemonade syrup evenly over the warm cake, using a spatula or spoon to spread it so it seeps into every hole.
  7. Make the creamy lemon glaze by beating softened cream cheese and unsalted butter until smooth and fluffy (about 2 minutes). Gradually add powdered sugar, then lemon zest, lemon juice, and vanilla extract. Mix until creamy but not runny. Add a teaspoon of milk if glaze is too thick.
  8. Once the cake has cooled completely (about 1-2 hours), spread the lemon glaze evenly on top using an offset spatula or butter knife.
  9. Refrigerate the cake for at least 30 minutes to let the glaze set and flavors meld.
  10. Serve chilled or at room temperature. Slice into squares and enjoy.

Notes

Keep cream cheese and butter at room temperature for a smooth glaze. Use a sturdy toothpick for even holes. Pour syrup while cake is warm but apply glaze only after cake cools completely. If glaze firms too much in fridge, let cake sit out 10 minutes before serving. Store leftovers covered in fridge up to 4 days or freeze slices up to 1 month.

Nutrition

Keywords: strawberry lemonade poke cake, lemon cake, summer dessert, creamy lemon glaze, easy poke cake, party dessert, quick cake recipe

Find it online: https://blipflavor.com/easy-strawberry-lemonade-poke-cake-recipe-with-creamy-lemon-glaze-for-summer-parties/