Lemon Poke Cake
This Lemon Poke Cake is a zesty, refreshing dessert that combines the bright flavor of lemon with a moist, tender cake texture. Infused with lemony goodness and topped with a luscious glaze or frosting, it’s perfect for any occasion—whether you’re hosting a spring gathering or just craving a citrusy treat.
Every year, my family gathers for a picnic in the park as soon as the weather warms up. This Lemon Poke Cake has become our go-to dessert for these outings. The tangy lemon flavor and vibrant color never fail to brighten everyone’s day, and it’s always the first dish to disappear! Watching my husband savor each bite while the kids rush back for seconds has made this recipe a family tradition.
Why You’ll Love Lemon Poke Cake
•Bright and Refreshing Flavor: Perfectly tangy with the right amount of sweetness.
•Incredibly Moist: The “poke” technique ensures every bite is rich and flavorful.
•Easy to Make: Uses simple ingredients for a foolproof dessert.
•Versatile: Great for brunch, birthdays, picnics, or any celebration.
Ingredients Notes for Lemon Poke Cake
•Lemon Cake Mix: A convenient base that’s full of flavor.
•Lemon Pudding Mix: Adds a creamy, tangy filling to the cake.
•Fresh Lemons: Use fresh juice and zest for the best citrus flavor.
•Whipped Topping: A light, fluffy finishing touch.
Recipe Steps
Ingredients:
•1 box lemon cake mix (plus ingredients listed on the box)
•1 package (3.4 oz) instant lemon pudding mix
•2 cups cold milk
•1 cup fresh lemon juice
•Zest of 1 lemon
•1 container whipped topping (or homemade whipped cream)
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Directions:
1.Prepare the Cake:
•Bake the lemon cake according to the package instructions in a 9×13-inch pan. Let it cool for 15 minutes.
2.Poke the Cake:
•Use the end of a wooden spoon to poke holes all over the cake, about 1 inch apart.
3.Prepare the Filling:
•In a mixing bowl, whisk together the pudding mix, milk, lemon juice, and lemon zest until thickened.
4.Pour and Spread:
•Pour the pudding mixture over the cake, spreading it evenly so it seeps into the holes. Refrigerate for 2 hours to set.
5.Top the Cake:
•Spread the whipped topping evenly over the cake. For added zest, sprinkle more lemon zest on top.
6.Serve and Enjoy:
•Slice the cake into squares and serve chilled for a refreshing treat!
Storage Options
•Refrigerator: Store covered in the fridge for up to 3 days.
•Freezer: Freeze slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Variations & Substitutions
•Strawberry-Lemon: Add fresh strawberry slices between the pudding layer and whipped topping.
•Cream Cheese Topping: Substitute whipped topping with a cream cheese frosting for extra richness.
•Gluten-Free: Use a gluten-free lemon cake mix for a gluten-free version.
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Lemon Poke Cake
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Cake:
- 1 box 15.25 oz lemon cake mix (plus ingredients required on the box)
- For the Lemon Filling:
- 1 box 3.4 oz instant lemon pudding mix
- 2 cups cold milk
- For the Topping:
- 1 container 8 oz whipped topping (like Cool Whip), thawed
- 1/4 cup lemon zest optional, for garnish
- Sliced lemons optional, for decoration
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. Prepare the lemon cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke holes all over the surface of the cake.
- Make the Filling: In a medium bowl, whisk together the instant lemon pudding mix and cold milk until smooth. Let it sit for 2-3 minutes to thicken slightly.
- Add the Filling: Pour the pudding mixture over the cake, spreading it evenly and ensuring it fills the holes. Refrigerate for 2 hours to allow the cake to set.
- Top the Cake: Spread the thawed whipped topping evenly over the chilled cake. Garnish with lemon zest and sliced lemons, if desired.
- Serve: Slice and serve cold.
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