Lemon lovers will be delighted by this Lemon Poke Cake — a super-moist, easy-to-make dessert topped with creamy lemon pudding and whipped topping, finished with a lemon slice for garnish.
This cake is bursting with lemon flavor thanks to lemon zest added to the batter and a layer of instant lemon pudding that soaks into the cake after poking holes. The base is a quick boxed lemon cake mix, which keeps the recipe simple without sacrificing taste.
Our family loves this creamy lemon poke cake; it’s always the first dessert to disappear at potlucks, family dinners, and casual gatherings.
Why you’ll love this lemon poke cake
- Uses simple, easy-to-find ingredients from the grocery store.
- A reliable crowd-pleaser the whole family will enjoy.
- Quick and easy to prepare — great to make the day before an event.
- Versatile enough to serve as a snack, birthday cake, or summer dessert.
What is a poke cake?
A poke cake (also called a poke-and-pour cake) is baked, then pocked with holes so a liquid or pudding can be poured over it and soak into the cake. Typically you use the handle of a wooden spoon or a skewer to make evenly spaced holes, then pour your filling so the cake becomes extra moist and flavorful.
Ingredients
- 1 box (15.25 oz) boxed lemon cake mix (white or yellow cake mix can also be used)
- 3 large eggs, room temperature
- 1 cup water, room temperature
- 1/2 cup (118 ml) vegetable oil
- Zest from 1/2 lemon
- 2 (3.4 oz each) boxes Jell-O instant lemon pudding mix
- 3 cups cold milk (2%, 1% or whole)
- 1 (8 oz) tub Cool Whip or 8 oz sweetened whipped cream made from scratch
- Optional: sliced lemons for garnish
Can I use lemon curd instead of lemon pudding?
Yes. Lemon curd makes a delicious, tangier alternative — simply spread it over the poked cake the same way you would the pudding.
Step-by-step instructions
You’ll need a lightly greased 9×13-inch baking pan. Use butter or non-stick spray to coat the pan.
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, oil, water and cake mix until smooth. Stir in the lemon zest.
- Pour the batter into the prepared pan and bake at 350°F for 23–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool for 1 hour.
- Use the handle of a wooden spoon or a skewer to poke holes evenly across the surface of the cooled cake.
- Make the lemon pudding by whisking both boxes of instant lemon pudding mix with 3 cups of cold milk until thickened and smooth.
- Spread a thin layer of pudding over the cake, making sure some pudding seeps into the holes. Add the remaining pudding and smooth it evenly across the top.
- Cover the cake with plastic wrap and chill for at least 1 hour, or up to overnight.
- After chilling, spread the whipped topping over the pudding layer.
- Garnish with lemon slices if desired and serve. The cake pairs nicely with extra whipped cream, a scoop of vanilla ice cream, or fresh berries like raspberries or strawberries.
Notes
- Store leftover cake covered in the refrigerator for 2–3 days.
- Make ahead tip: You can bake and assemble the cake a day before serving to enhance the pudding’s penetration into the cake.
This simple, bright lemon poke cake is an ideal dessert for spring and summer entertaining — easy to prepare, refreshingly tangy, and always a hit. Enjoy!