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Lemon Poke Cake is the perfect dessert for lemon lovers with its bright citrus flavor. A moist lemon cake poked with creamy lemon pudding, and topped with homemade whipped cream.
Want more poke cake recipes? For Jello poke cakes try Strawberry Poke Cake and Cherry Poke Cake. Or for more decadent poke cakes be sure and make my German Chocolate Poke Cake, S’mores Poke Cake, or Boston Cream Poke Cake.
Lemon Poke Cake Recipe (With A Lemon Cake Mix)
This delicious lemon poke cake is an easy cake recipe that starts with a boxed lemon cake mix. It’s a traditional poke cake “poked” with holes of creamy and light lemon pudding. The best part is the light and fluffy homemade whipped cream on top.
The perfect light and bright dessert for summertime gatherings or picnics. If you love lemon you are gonna love this lemon cake recipe.
Ingredients Needed
Lemon Cake Ingredients
- Lemon Cake Mix : Grab a lemon boxed cake mix for easy prep! You will also need the ingredients called for on the back of the cake mix; usually oil, water, and eggs.
- Instant Lemon Pudding Mix
- Half and Half : I think this is the best milk to use because it’s thick and has a high fat content, which helps the pudding thicken and soak into the holes.
Whipped Topping Ingredients
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Lemon Slices & Fresh Lemon Zest : Optional garnishes for the top of the easy lemon cake.
How To Make Lemon Cake Mix Lemon Poke Cake (Printable Recipe Card)
Preheat the oven to 350 degrees F. Prepare a 9×13 cake pan and spray with nonstick cooking spray.
In a large mixing bowl, make the lemon cake according to the package directions, including the necessary ingredients listed on the box, and pour the cake batter into the prepared cake pan. Bake as directed. Let the cake cool slightly, about 15-20 minutes.
Use the end of a wooden spoon to poke holes across the surface of the cake, about 1-inch apart.
In a mixing bowl, whisk together the instant lemon pudding mix and the half and half milk. Whisk until thickened and let it sit for a few minutes to thicken even more.
Pour or pipe the prepared lemon pudding over top the cake, ensuring to fill each hole, and spread the remaining pudding evenly over top of the cake with a spatula. Cover the pan with a lid or plastic wrap and refrigerate for at least 1 hour.
In a large bowl using an electric hand mixer, or use a stand mixer with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped topping over top the chilled cake.
The cake can be served right away, or chill the cake for up to 24 hours before serving. Add lemon slices and lemon zest on top of the cake (optional) right before serving.
How To Store Lemon Poke Cake
- Storing Leftovers : Cover the cake pan tightly with a lid or plastic wrap, and store in the refrigerator for up to 3-4 days. You can also transfer leftover slices into an airtight container for storage.
- Make-Ahead Instructions : The cake can be prepared up to 24 hours ahead of time. For a fluffier whipped cream topping you can add that on top of the cake until right before serving, and just refrigerate the poked cake. I like the cake chilled with the whipped cream topping on it for at least 6-8 hours in the fridge before serving.
Recipe Tips & Notes
- This cake is best served chilled from the fridge, and it can even be made up to 24 hours ahead of time and refrigerated until ready to serve. I actually prefer this cake after it has chilled for at least 8 hours – the whipped cream topping chills well but I recommend leaving off the lemon slices or lemon zest until right before serving.
- For a more intense lemon flavor use lemon extract in the whipped cream topping. You could also use half vanilla extract + half lemon extract if wanted.
- Serve the easy lemon poke cake with fresh berries like raspberries, strawberries, or blackberries. You can also serve it with slices of lemon or even some vanilla ice cream.
- You want to poke the cake with some larger in diameter so that the thick pudding has plenty of space to soak into the cake. The handle of a wooden spoon is the best option, but you could also use a large straw or a cupcake corer even.
More Poke Cake Recipes
More Lemon Desserts You’ll Love
- Lemon Lush
- Lemon Crumb Bars
- Lemon Icebox Cake
- No Bake Lemon Cheesecake
- Lemon Jello Cake
- Lemon Cake Mix Cookies
- Easy Lemon Lovers Layered Cake
Lemon Poke Cake
Equipment
Ingredients
Lemon Poke Cake
- 1 box (15.25 oz) lemon cake mix
- ingredients called for on cake mix
- 2 boxes (3.4 oz each) instant lemon pudding mix
- 2 cups half and half
Whipped Cream Topping & Garnish
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- lemon slices & fresh lemon zest optional garnish
Instructions
- Preheat the oven to 350℉. Prepare a 9×13 cake pan and spray with nonstick cooking spray.
- In a large mixing bowl, make the lemon cake according to the package directions, including the necessary ingredients listed on the box, and pour the cake batter into the prepared cake pan. Bake as directed. Let the cake cool slightly, about 15-20 minutes.1 box (15.25 oz) lemon cake mix, ingredients called for on cake mix
- Use the end of a wooden spoon to poke holes across the surface of the cake, about 1-inch apart.
- In a mixing bowl, whisk together the instant lemon pudding mix and the half and half milk. Whisk until thickened and let it sit for a few minutes to thicken even more.2 boxes (3.4 oz each) instant lemon pudding mix, 2 cups half and half
- Pour or pipe the prepared lemon pudding over top the cake, ensuring to fill each hole, and spread the remaining pudding evenly over top of the cake with a spatula. Cover the pan with a lid or plastic wrap and refrigerate for at least 1 hour.
- In a large bowl using an electric hand mixer, or use a stand mixer with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped topping over top the chilled cake.2 cups heavy whipping cream, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- The cake can be served right away, or chill the cake for up to 24 hours before serving. Add lemon slices and lemon zest on top of the cake (optional) right before serving.lemon slices & fresh lemon zest
Nutrition
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