Lemon Basil Poke Cake (Print version)

A moist lemon cake enhanced with lemon basil syrup and a creamy basil-flecked topping.

# What You Need:

→ Cake

01 - 1 box (15.16 oz) lemon cake mix including required eggs, water, and oil

→ Lemon Basil Syrup

02 - 1/2 cup fresh lemon juice
03 - 1/2 cup granulated sugar
04 - 2 tablespoons chopped fresh basil

→ Topping

05 - 1 package (3 oz) instant lemon pudding mix
06 - 2 cups cold milk
07 - 1 cup heavy whipping cream
08 - 2 tablespoons powdered sugar
09 - 1/4 cup finely chopped fresh basil
10 - Zest of 1 lemon (optional)

# How to Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - Prepare lemon cake mix following package directions. Pour batter into pan and bake 25 to 30 minutes until a toothpick inserted in the center comes out clean.
03 - Combine lemon juice and sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat, stir in chopped basil, and steep for 5 minutes. Strain out basil leaves.
04 - Cool cake for 10 minutes. Poke holes about 1 inch apart all over the cake using the handle of a wooden spoon.
05 - Pour warm lemon basil syrup evenly over the poked cake. Let the cake cool completely to absorb flavors.
06 - In a medium bowl, whisk pudding mix and cold milk. Let stand 5 minutes until thickened. In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold whipped cream and chopped basil into pudding mixture.
07 - Spread basil cream topping evenly over the cooled cake. Garnish with lemon zest if desired.
08 - Refrigerate for at least 1 hour before serving to enhance flavor and texture.

# Expert tips:

01 -
  • Let me tell you, the basil in the whipped cream makes people do a double take in the best possible way.
  • This cake comes together fast, so it’s nearly impossible to mess up even on a rushed weekday afternoon.
02 -
  • I found out quickly that pouring syrup over a still-hot cake makes the topping slide right off later — patience while it cools is essential.
  • Chopping basil too coarsely once left me with chewy bits in the cream instead of delicate flecks, so now I almost mince it.
03 -
  • If you don’t chill the cake long enough, the topping can weep or get watery – be generous with that fridge time.
  • Brushing the syrup on with a pastry brush, instead of pouring, sometimes results in more even flavor in every bite.
Go back