Lemon poke cake is a bright and refreshing dessert that combines the tangy zing of lemon with the moist richness of a classic sheet cake. Made by poking holes in a freshly baked cake and filling them with a luscious lemon glaze or pudding, this treat is perfect for spring and summer gatherings.
Why You’ll Love This Recipe
This cake is incredibly easy to prepare and packs a flavorful punch. The lemon filling seeps into every bite, making the cake extra moist and bursting with citrus flavor. It’s perfect for feeding a crowd, can be made ahead of time, and is endlessly adaptable with different toppings or fillings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lemon or yellow cake mix
- Eggs, oil, and water (as called for on the box)
- Instant lemon pudding mix or lemon gelatin
- Fresh lemon juice and zest
- Powdered sugar (for glaze)
- Cool Whip or whipped cream (optional topping)
- Fresh berries or lemon slices (for garnish)
Directions
- Prepare the cake: Mix and bake the cake in a 9×13 inch pan according to package directions.
- Poke the cake: While still warm, use the handle of a wooden spoon to poke holes all over the cake.
- Make the filling:
- For glaze: whisk lemon juice with powdered sugar until smooth.
- For pudding: prepare according to package instructions with cold milk.
- Fill the holes: Pour the glaze or pudding over the cake, making sure it seeps into the holes. Let cool.
- Chill: Refrigerate the cake for at least 1–2 hours to allow the filling to set.
- Top and serve: Spread Cool Whip or whipped cream over the top, and garnish with lemon zest, berries, or lemon slices.
Servings and timing
- Yield: 12–16 servings
- Prep time: 10 minutes
- Bake time: 25–30 minutes
- Chill time: 1–2 hours
- Total time: 2–3 hours
Variations
- Triple lemon: Add lemon zest to the cake batter, use lemon pudding for the filling, and top with lemon curd.
- Blueberry lemon: Add a layer of blueberry compote before the whipped topping.
- Cream cheese topping: Mix softened cream cheese with whipped topping for a richer finish.
- Gluten-free: Use a gluten-free cake mix and ensure all ingredients are certified gluten-free.
Storage/reheating
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze without topping for up to 1 month. Thaw overnight in the fridge and add topping before serving.
- Reheating: Best served cold or at room temperature—no reheating needed.
FAQs
Why poke holes in the cake?
Poking holes allows the lemon glaze or pudding to soak into the cake, ensuring every bite is flavorful and moist.
Can I use homemade cake?
Yes, a scratch-made lemon or vanilla cake works great—just bake in a 9×13 pan and follow the same process.
What’s the best filling—pudding or glaze?
Both are delicious. Use glaze for a tangier result or pudding for a creamier texture.
Can I make it the day before?
Yes, it’s actually better when made ahead so the filling has time to soak in.
Does it need to be refrigerated?
Yes, especially with pudding or whipped topping, to maintain freshness and food safety.
Can I use lemon curd?
Absolutely. Lemon curd is a rich, flavorful option that adds depth and a gourmet touch.
Will the cake get soggy?
Not if you let it chill properly. The cake stays moist but not overly wet when done right.
Can I use different cake flavors?
Sure—white or vanilla cake mix also pairs nicely with lemon.
Is this good for potlucks?
Yes, it travels well and is easy to slice and serve straight from the pan.
Can I use fresh whipped cream?
Yes, just be sure to stabilize it if making ahead to prevent it from deflating.
Conclusion
Lemon poke cake is a deliciously easy dessert that’s packed with vibrant citrus flavor and irresistibly moist texture. Whether topped with glaze, pudding, or lemon curd, it’s a crowd-pleaser that’s perfect for spring and summer celebrations. Make it ahead, chill it, and enjoy every tangy bite!
Print
Lemon Poke Cake
- Prep Time: 15 minutes active
- Cook Time: 25–30 minutes
- Total Time: 2 hours 45 minutes including chilling
- Yield: 12–15 servings 1x
- Category: Cakes & Tortes
- Method: Baking & soaking
- Cuisine: American
- Diet: Vegetarian
Description
Light, zesty lemon poke cake soaked with tangy lemon curd and topped with whipped cream—bright, moist, and perfect for spring gatherings.
Ingredients
- 1 box (15.25 oz) yellow cake mix (plus ingredients on box: eggs, oil, water)
- 1 cup lemon curd (store-bought or homemade)
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Optional garnish: lemon zest, fresh berries, mint
Instructions
- Preheat oven to 350°F (175°C). Prepare cake mix batter according to package directions and pour into a greased 9×13″ pan.
- Bake cake as directed, until a toothpick comes out clean. Cool in pan for 10 minutes.
- Using the handle of a wooden spoon, poke holes evenly all over the cake.
- Warm lemon curd slightly and pour evenly over cake, allowing it to seep into the holes.
- Pour sweetened condensed milk over the top, letting it fill remaining holes.
- Chill cake in refrigerator for at least 2 hours (or overnight) to set and soak.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream evenly over chilled cake just before serving.
- Garnish with lemon zest, berries, and mint, if desired. Slice and serve chilled.
Notes
- Let cake chill fully so that flavors meld and texture becomes custardy.
- For extra lemon punch, stir 1 tbsp lemon zest into the whipped cream.
- Use low-fat whipping cream for a lighter topping.
- Store leftovers covered in the fridge for up to 4 days.
- Make-ahead tip: bake and poke the cake a day ahead, then pour curd and milk, refrigerate overnight, top with whipped cream just before serving.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 55mg