Lemon-Lime Luscious Cake
A different kind of poke cake! This one is flavored with refreshing lemon and lime and doesn’t use instant pudding!
Servings: 12
Calories: 308kcal
Ingredients
- 1 15 oz white cake mix approx 15-18 oz white cake mix
- 3 egg whites
- 2/3 cup undiluted evaporated milk
- 1/3 cup water
- 1/4 cup oil
- 1 3 oz lime flavored gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
FROSTING
- 1/2 cup 1 stick very soft unsalted butter
- 4 oz cream cheese softened
- 3 cups sifted confectioners sugar
- zest of 1 small lemon
- juice of 1 small lemon
Instructions
- Preheat oven to 350 degrees F. Spray or grease a 13x9-inch oblong baking pan.
- Combine cake mix, egg whites, evaporated milk, water and oil in a large bowl. Beat for 2 minutes at medium speed.
- Turn batter into pan and bake as for 13x9 instructions on the box. (varies, I used Duncan Hines and it was 25-30 minutes, but check the box for the brand you are using).
- Remove cake from oven and cool for 30 minutes. Using a large-tyned fork (I used a meat serving fork), prick holes in the cake about 1/2-inch apart.
- Mix the gelatin in a small bowl with the boiling water, mixing until sugar and gelatin is dissolved. Add the 1/2 cup cold water and stir well. Pour gelatin over top of cake. Refrigerate for at least 4 hours, preferably overnight.
- For frosting, beat the softened butter and the softened cream cheese until very well combined. Beat in the lemon zest.
- Add the confectioners sugar, 1 cup at a time, beating until a thick paste texture is reached. Thin down to a spreadable consistency with the reserved lemon juice (I used about 2 tbs of lemon juice).
- Frost chilled cake with the icing and garnish with lemon and lime slices if desired.
- Makes 12 servings. Store leftover cake in the refrigerator.
Nutrition
Serving: 1person | Calories: 308kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 95mg | Potassium: 68mg | Sugar: 37g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg