Lemon Burst Poke Cake
This is a cake recipe you will be sure to love. A poke cake recipe that is slathered with lemon pudding then topped with a light and creamy homemade whipped lemon cream cheese frosting. There is only one way to describe the burst of lemon flavor that you will enjoy with every bite. This cake recipe is light and refreshing and a special dessert recipe that you'll enjoy serving to family and friends. The people you serve this cake recipe to will think you spent a lot more time on this than you did. This is the perfect cake recipe to serve for a holiday or any special occasion when you want a special follow up to your meal. For the cake recipe, you'll need Golden Vanilla cake mix, oil, eggs, lemon zest, box instant lemon pudding and milk. For the frosting, you'll need cream cheese, powdered sugar, lemon juice, lemon extract, heavy cream, lemon zest, white chocolate and additional whipped cream and lemon slices for garnishing. For the full step by step cake recipe, you'll want to take a look at Melissa's Southern Style Kitchen site.
Real whipped cream is a dessert recipe that is light, creamy, and easy to dollop onto pie recipes, ice cream and cake recipes. You can buy whipped cream already made from the grocery store in a can or a plastic tub, but there is nothing quite like real whipped cream. All it takes is a bit of effort to make and serve real whipped cream, and the rich flavor and the lovely texture of real cream are well worth it. There are a few tips that you'll want to follow when you make this dessert recipe. Start with chilled heavy cream. Cold heavy cream whips up the quickest and the lightest. You'll also want to chill the bowl and the whisk or beaters for at least 15 minutes before you begin whipping the cream. Use a large chilled bowl (metal bowls work the best) and a whisk, a standing mixer, or electric beaters. Heavy cream whips up to at least three times its volume, so one cup of heavy cream will yield about three cups of whipped cream for your dessert recipes. You want to start slowly whisking, whipping, or beating the heavy cream. Going a bit slowly will also limit the amount of splattering that takes place.
Add any sugar or flavorings once the heavy cream starts to thicken up a bit. About one teaspoon of sugar works for each 1/4 to 1/2 cup of heavy cream use or more depending on the taste. You can also add in about a quarter teaspoon of vanilla extract to each 1/2 cup to cup of whipped cream for a vanilla-scented whipped cream also known as chantilly cream. Increase the speed of your mixer once any sugar or vanilla is incorporated into the heavy cream. Whip, whisk or beat the heavy cream until the recipe forms soft peaks. Soft peaks are when the whisk or the beaters are removed from the whipped cream, and a soft peak should form in the whipped cream, but the peak should drop to the side slowly, and not hold its shape entirely. You want to be sure and avoid over-whipping the cream. Softly whipped cream dollops nicely and will maintain a smooth, creamy texture. Whipped cream that is beaten to stiff peaks starts getting a slightly grainy texture and can quickly separate into butter and buttermilk if it is over-beaten.
You will find this poke cake recipe on Melissa's Southern Style Kitchen site. On the site, you will find cake recipes, dessert recipes, main dish recipes, side dish recipes, appetizer recipes and so much more. **
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