Pokey Mon Lemon’s in the Buttermilk Cake

lemonpokeLemon is just one of those things that I crave a lot.

Next to chocolate, it’s my favorite flavor I guess.

And I’ve been finding that poke cakes or similar things, are simply my favorite since they don’t require a lot of finesse.

Mostly poke cakes rely on box cake mixes which I don’t use, so I combined a buttermilk cake in this recipe and, well, it turned out awfully  well.

Now traditionally you put this all up in a 9 x 13, but I’d go another size larger for sure, otherwise it’s going to be all over the bottom of your oven. (trust me on this)


  • 2  1/3 c cake flour (see tips for how to make your own only side bar)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 salt
  • 1 1/2 sticks butter, softened
  • 1 1/3 c sugar
  • 3 lg eggs
  • 1 tsp vanilla
  • 1 c buttermilk
  • 2 regular boxes lemon instant pudding
  • 1/3 c sugar
  • 2 c milk
  • 1 c water



  1.  From the top of the ingredient list: Sift together the dry ingredients.
  2. Cream together the butter and then add the sugar and beat for 3-4 minutes.
  3. Add the eggs, one at a time and then the vanilla.
  4. Add the flour mixture in three parts between the buttermilk, in two parts.
  5. Pour into a greased and floured pan 12 x 14 is best.
  6. Mix all the rest of the ingredients into a bowl and whisk for about 2 minutes until it thickens.
  7. Pour over the cake batter and place in a pre-heated 350° oven for about 60 minutes.
  8. Use a baking sheet underneath to catch any bubble overs.
  9. Cool to warm before serving.
  10. Can be served with whipped cream, powdered sugar, or ice cream.


SOURCE: Joy of Cooking for the cake



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