I’ve stumbled upon a whole new world of magic microwave mug cakes! 3-2-1 Lemon Poke Cake is just what you would expect from a regular poke cake, fluffy lemon cake topped with sweet, creamy condensed milk that seeps through poked holes, moistening and flavoring from top to bottom! The only difference is that an individual serving of 3-2-1 Lemon Poke Cake is ready in just 1 minute!
When I baked Pineapple Cookies last month, the glaze called for just ½ tablespoon of condensed milk, leaving an almost full can sitting in my fridge. A few days later, I was experimenting with 3-2-1 cake recipes and reached for some white chocolate syrup when I noticed the sweet condensed milk and decided to try using it. Poke cake was not the first thing that came to mind. At first, I mixed a tablespoon of condensed milk into the cake mix. The resulting cake had a wet pudding-like texture, but the flavor was great so I persevered. Then I used a wooden skewer to poke holes into the cake and poured the condensed milk on top after zapping. Within a minute or two, the milk had escaped down the holes into the cake. The 3-2-1 Lemon Poke Cake was fluffy with a condensed milk coated crumb.
Lemon cake mix isn’t that lemony to begin with and once it is moistened with condensed milk, it needed a lemon boost. Lemon curd is perfect for the job. It is a sweet-tart counterpart to the sweet cake and amplifies the lemon flavor.
So far, I have done 3-2-1 poke cake trials with condensed milk and a variety of cake flavors. A few were fabulous and will definitely appear in future posts. However, if you are thinking of trying this with chocolate cake mix and condensed milk, don’t. It was gross.
Shopping/shipping tip: I found a squeeze bottle of condensed milk in the Latin Foods section of my supermarket. Though sending a can of condensed milk is care package safe, a plastic, resealable bottle makes opening and storing much easier.
Happily surrounded by spring and with summer soon to follow, a mug of 3-2-1 Lemon Poke Cake is like having sunshine for dessert!
You can read more about desert safe ingredients and find an index of all of the desert safe recipes on The Monday Box by clicking here.
3-2-1 Lemon Poke Cake
Ingredients
- 1 box Angel Food Cake mix
- 1 box lemon cake mix
- Non-stick spray
- Water
- condensed milk
- lemon curd or lemon pie filling
- sprinkles optional
Directions
- In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
- If not using a disposable cup, lightly coat the inside of a microwaveable mug/bowl with non-stick spray.
- (Here comes the 3-2-1 part) Into the prepared mug, stir together 3 tablespoons of cake mix and 2 tablespoons of water. Mix to combine. Scoop 1 tablespoon of lemon curd into the center of the batter. Do not mix.The cake will rise around the lemon curd, so don’t worry if some is not submerged.
- Microwave on high for 1 minute.
- Remove from the microwave and use a skewer or chop stick to poke about 10 holes through the top of the cake. Pour 1-2 tablespoons of condensed milk over the cake and allow to soak in for a few minutes.
- Decorate with sprinkles and enjoy!
Packing Tips
Combine the two cake mixes into a labeled gallon-size ziplock bag. Include a measuring spoon, microwavable paper cups, wooden skewer, bottle/can of condensed milk and a jar of lemon curd. Write out directions on an index card or directly on the ziplock bag.
Looking for more luscious lemon desserts? Click the photo for these lemony recipes!
Ashley says
March 28, 2016 at 12:10 pmFor the longest time I didn’t like lemon in baked goods … but then something changed and now I really really enjoy it! This sounds delicious with the lemon curd and condensed milk!!
The Monday Box says
March 29, 2016 at 10:49 pmThanks, Ashley! Personally, I could just eat the lemon curd with a spoon! So I come up with desserts that include as much lemon curd as possible! I am so excited that he condensed milk turns these into poke cakes!
Tricia @ Saving room for dessert says
March 28, 2016 at 4:01 pmI just adore lemon anyway – so this is perfect for me. I’ve never tried a poke cake or a 3-2-1 cake in a mug – where have I been living? Printing this one out for my must make list. It is lovely!
The Monday Box says
March 29, 2016 at 10:52 pmThanks, Tricia! I have been seeing so many recipes for poke cake with condensed milk or with pudding (sometimes jello). It always looks so good to me! Its fun to be able to make an instant mug cake that uses the same theory of poked holes and moist topping to create a yummy 1 minute treat!
Chris Scheuer says
March 28, 2016 at 6:46 pmThis is extremely dangerous Wendy! One minute? I love how you persevered to get this right. You’re a girl after my own heart! Love the lemony looking sprinkles too!
Suzi T says
March 30, 2016 at 4:15 amLove looking through your recipes, thanks
The Monday Box says
March 30, 2016 at 5:39 pmThanks, Suzi! I hope you’ll find a recipe to try and enjoy!
Monica says
March 31, 2016 at 8:23 amWendy, you are definitely the go-to source for quick 3-2-1 cakes and they are getting more and more inventive! I grew up loving condensed milk and I love a little lemon zest in cakes. This is genius. So moist and that is the key thing we’re always yearning for when it comes to cake.
The Monday Box says
April 1, 2016 at 9:51 pmThanks, Monica! I never planned on being a 3-2-1 cake chef, but as long as I am making them, they might as well be fun and creative. 🙂 I am so glad I stumbled upon using the condensed milk. It really does add that moistness you mention!
Lokness @ The Missing Lokness says
March 31, 2016 at 4:49 pmWe love lemon desserts! The lemon curd would be so great in these poke cakes. How about some fresh lemon zest too? YUM! We always have condensed milk in the fridge, because we use it to make vietnamese coffee. They last a long time in the fridge. 🙂
The Monday Box says
April 1, 2016 at 9:49 pmLemon desserts are so refreshing, it really is like eating sunshine! I think lemon zest would be WONDERFUL in and on top of these cakes. I can’t include it in the recipe because all of the ingredients in my 3-2-1 cakes have to be shelf stable so that they can be sent in a care package. But, if you are making this at home, I say the more lemony the better! I think if I had condensed milk sitting in my fridge I would be tempted to make Vietnamese coffee all the time. I LOVE it! Good to know condensed milk lasts in the fridge. I wasn’t sure how long I could keep it after opening.
Angie says
March 31, 2016 at 10:11 pmThis lemon cake looks so good! I love lemon curd. YUM!
The Monday Box says
April 1, 2016 at 9:44 pmThanks, Angie! I am with you about lemon curd! I have been know to eat it by the spoonful straight from the jar. Its a great addition to 3-2-1 cake!
Jennifer @ Show Me the Yummy says
April 1, 2016 at 7:30 amOMG. Lemon poke cake. I NEEEEEED. Seriously this looks so good.
The Monday Box says
April 1, 2016 at 9:40 pmThanks, Jennifer! This is the perfect cake for conquering the I NEEEEED cravings! One minute and the cake is yours! 🙂
saltandserenity says
April 2, 2016 at 7:03 pmSuch a sunny cake! Gives me hope that spring will really arrive. I love poking holes in cakes and adding flavour. I poke holes in my apple cake and saturate it with caramel sauce! Lemon sounds healthier!! (haha!!!)
Frugal Hausfrau says
April 3, 2016 at 2:52 pmFunny about the chocolate because the old Better than Sex cake, which is a poke cake, uses condensed milk and caramel sauce. At any rate this sounds delish and I love lemon!
Thanks for bringing this by Throwback Thursday!
Mollie
Miz Helen says
April 4, 2016 at 10:31 amWhat a special treat and I just love Lemon, thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
The Monday Box says
April 9, 2016 at 8:47 pmThank you, Miz Helen! 3-2-1 cake is a quick way to get a lemon fix!
Ashlyn // Dollop Of Yum says
April 4, 2016 at 4:17 pmYou combined microwave cakes + poke cakes and it looks absolutely delicious! As lemon nears, I am CRAVING lemon, so this cake looks perfect! 🙂
The Monday Box says
April 9, 2016 at 8:42 pmThanks, Ashlyn! I’m craving lemon too! ?
Sandra Gibbs says
August 14, 2016 at 10:42 amWhere can I buy lemon curd? Is it frozen? In a jar? a mix?
The Monday Box says
August 14, 2016 at 11:38 amHi, Sandra! Lemon curd is in a jar in the jelly/jam section and/or the baking aisle of most supermarkets. Lemon pie filling would also work well. The curd is a bit more tart than the pie filling. I hope this helps! 🙂 Enjoy!