This lemon poke cake is a beloved family classic and one of my favorite desserts. It was my grandmother’s signature treat and became a birthday tradition in our house—my sister and I always asked for this bright, super-moist lemon cake. Made with lemon Jello and finished with a tangy lemon glaze, every bite is bursting with citrus flavor. If you want an easy, crowd-pleasing dessert, this lemon jello poke cake is a perfect choice.
A poke cake gets its name from the technique used after baking: you poke holes through the cake with a toothpick or fork so the glaze soaks into the crumb. The lemon Jello adds moisture and boosts the citrus flavor, while the glaze seeps into every bite for a buttery, tangy finish. This cake is ideal for potlucks, parties, or any time you want a bright, comforting dessert.
Why We Love This Lemon Poke Cake With Jello
- Super moist texture – The lemon Jello keeps the cake tender and moist for days, so you can make it ahead of time without losing flavor.
- Vibrant lemon flavor – From the cake to the glaze, each bite is packed with bright, zesty lemon notes.
- Simple and approachable – Made with a few pantry staples, this recipe is easy for bakers of all levels. Kids enjoy helping with the fun “poking” step.
Ingredient Notes and Substitutions
Batter ingredients:
- Lemon cake mix: Use any brand you prefer. You can also use a white or yellow cake mix and add lemon extract for a similar result.
- Lemon Jello: Adds moisture and intensifies lemon flavor. For a twist, substitute lime Jello.
- Vegetable oil: Keeps the cake soft; melted butter or another neutral oil can be used instead.
- Eggs: Provide structure and richness. Replace with flax eggs for a vegan version.
- Non-stick baking spray: Prevents sticking; butter and a light dusting of flour also work.
Lemon glaze ingredients:
- Powdered sugar: Forms the sweet base of the glaze.
- Butter: Adds richness; margarine can be used as a substitute.
- Fresh lemon juice: Gives the glaze its bright tang—fresh is best, but bottled juice can substitute in a pinch.
Recipe Variations
- Lime poke: Swap lemon cake mix and Jello for lime versions for a tangy variation.
- Berry twist: Fold fresh blueberries or raspberries into the batter for fruity pops of flavor.
- Layered: Bake in two round pans and layer with lemon cream cheese frosting for an elegant presentation.
- Extra glaze: Double the glaze for a more indulgent, syrupy finish.
- Gluten-free option: Use a gluten-free lemon cake mix.
Equipment Used in Our Recipe
- Stand mixer or hand mixer to achieve a smooth batter.
- Large mixing bowl for combining ingredients.
- 13×9-inch cake pan for even baking.
How to Make Lemon Jello Poke Cake
- Preheat the oven to 350°F for metal pans or 325°F for glass pans. Spray a 13×9 cake pan with non-stick spray and set aside.
- In a large mixing bowl, combine the lemon cake mix, lemon Jello, vegetable oil, eggs, and water. Mix at medium speed for about 3 minutes until smooth and creamy.
- Pour the batter into the prepared pan and bake for 21–26 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool on a wire rack for about 10 minutes.
- While the cake cools, make the glaze: whisk powdered sugar in a bowl while slowly drizzling in melted butter and lemon juice. The glaze should be pourable; add more powdered sugar if it’s too thin.
- Use a toothpick or fork to poke holes all over the cake surface, then slowly pour the glaze over the cake, letting it soak into the holes.
- Cool completely before slicing. Garnish each slice with small lemon wedges or fresh mint if desired.
TFN Pro Tip
Add a little lemon zest to the batter or glaze for an extra burst of citrus. The oils in the zest are intensely flavorful and lift the lemon character of this cake.
Serving Suggestions
This lemon poke cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside iced tea, a light lemonade, or a simple dessert wine. Garnish with thin lemon slices or fresh mint for a pretty, citrus-forward presentation. It’s perfect for celebrations, potlucks, or an easy weeknight dessert.
Lemon Poke Cake with Lemon Glaze Recipe FAQs
Yes. Bake and cool the cake, then store it in an airtight container in the refrigerator until ready to glaze and serve.
Store leftovers in an airtight container in the fridge for up to 5 days.
Yes. Freeze the unfrosted cake for up to 3 months. Thaw overnight in the refrigerator before adding the glaze.
A poke cake is baked, then holes are made across the surface so a glaze or filling can soak into the cake, producing a moist and flavorful result.
Other Sweet Treat Recipes to Consider…
- Sourdough Chocolate Chip Cookies
- Chocolate Cupcakes with Peppermint Frosting
- Jello Recipes with Fruit
- Heart Shaped Pop Tarts
If you try this lemon poke cake, please leave a star rating and share how it turned out in the comments—thanks for reading!
Lemon Poke Cake
Ingredients
Cake ingredients
- 1 box lemon cake mix (or white/yellow mix + lemon extract)
- 1 (3 oz) box lemon Jello
- 3/4 cup water
- 1/2 cup vegetable oil (or melted butter)
- 4 large eggs (or flax eggs for vegan)
- Non-stick baking spray
Lemon glaze ingredients
- 2 cups powdered (confectioners) sugar, sifted
- 2 tablespoons butter, melted and cooled
- 1/3 cup lemon juice (about 1 lemon)
Instructions
- Preheat oven to 350°F (metal pan) or 325°F (glass pan). Spray the cake pan and set aside.
- In a large bowl, add cake mix, lemon Jello, water, oil, and eggs. Mix at medium speed for 3 minutes until smooth.
- Pour batter into the prepared pan and bake 21–26 minutes, until a toothpick comes out clean. Let cool for 10 minutes on a wire rack.
- While cooling, whisk powdered sugar in a bowl and drizzle in melted butter and lemon juice until smooth and pourable. Add more powdered sugar if needed.
- Poke holes all over the cake with a toothpick or fork, then slowly pour the glaze over the top, letting it soak in.
- Cool completely. Optional: garnish slices with small lemon wedges before serving.
Notes
- Use a baking spray that includes flour for easy release, or butter and flour the pan.
- Add lemon zest to the batter or glaze for a stronger citrus flavor.
Storing: Freeze the unfrosted cake up to 3 months; thaw in the fridge before glazing. Store glazed cake in an airtight container in the refrigerator for up to 5 days.
Nutrition
