Lemon Raspberry Poke Cake

This Lemon Raspberry Poke Cake is an easy lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream. 

After a few weeks of travel, holidays and bad eating habits, I am officially back at the gym and it hurts. The kind where you don�t want to walk up the stairs and forget putting up my hair. Does anyone really use his or her triceps anyway???

One of the reasons I am back at the gym is because this Lemon Raspberry Poke Cake happened. Of course you know that I looooooove poke cakes, and it�s only been 35 days since I shared a poke cake, so it�s about that time.

INGREDIENTS

• 1 box vanilla cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• 1 cup buttermilk (or milk)
• � cup vegetable oil
• 3 large eggs
• 1 large egg white
• Zest of 1 lemon
• 1 can (14oz) sweetened condensed milk

For the raspberry sauce

• 3- 6 ounces containers fresh raspberries
• � cup granulated sugar
• 2 tablespoons flour or corn starch

For the topping

• 1 � cups heavy whipping cream
• � cup powdered sugar
• Zest of 1 lemon

INSTRUCTIONS

• Preheat the oven to 350� F.
• In a medium-sized bowl, combine cake mix, dry pudding mix, buttermilk, vegetable oil, eggs & egg white and lemon zest. Beat on medium � high speed until all ingredients are well blended. Use a spatula to mix the batter from the bottom of the bowl to the top.
• Pour the batter into a 9-inch by 13-inch pan and bake at 350�F for 20-25 minutes until cake is set. Test cake by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Allow to cool for 20 minutes. 

Full Recipes>>Lemon Raspberry Poke Cake

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