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STRAWBERRY LEMON POKE CAKE 

A refreshing summertime dense moist refrigerator cake that will definitely be pleasing to your guests.


Cake

2 cups sugar
½ cup vegetable oil
2  eggs

1 tsp vanilla extract
¼ cup sour cream
2 cups all-purpose flour
1 package (3.4oz) instant lemon pudding

1 tsp baking soda
3 tsp baking powder
1 tsp salt
1 cup buttermilk
1 can (14oz) sweetened condensed milk

Strawberry Sauce:

2 cups frozen strawberries, thawed (and juice)
1 cup  sugar
corn starch and water mixed in cup equal amounts (about 3 Tbsp)

Instructions
Preheat the oven to 350°F.
combine 2 cups sugar, 1/2 cup veg oil, 2 eggs and tsp vanilla extract.

Add1/4 cup sour cream,1 pkg lemon instant pudding (add it dry), add 1 tsp salt, 1 tsp baking soda, 3 tsp baking powder,   add in 1 cup of all purpose flour and 1/2 cup buttermilk and mix .. then add in one more cup of all purpose flour and the other half cup of buttermilk.  mix till smooth.

Spray or butter a 9×13 inch baking dish
Pour in batter and bake at 350°F for 35 minutes. Take out and if firm enough, let cool a bit, while you make the sauce.

While the cake is still warm, poke holes all over the top of your cake, more on the sides than middle.. the middle of this cake will be super moist anyways..

Pour the jar of sweetened condensed milk over top of your cake.

Strawberry  Sauce:

Cook 2 cups of strawberries and juice with 1 cup of sugar. Once comes to a small boil, add in your cornstarch and water mixture slowly as you stir or whisk rapidly .. it will thicken quickly. once thickened take off stove eye and let cool.

Pour the strawberries over the cake once cooled a bit and put cake into fridge to chill. Once chilled cut and serve.

 

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