Lemon Poke Cake Recipe is a bright, tangy dessert made by baking a soft yellow cake, poking holes throughout, then filling it with creamy lemon pudding and finishing with a sweet lemon glaze.
It’s light, refreshing, and bursting with citrus flavor in every bite. The first time I felt inspired to make this Lemon Poke Cake Recipe was on a warm spring afternoon, craving something simple yet vibrant to lift the mood.
The process was joyful and the results were irresistible. Now, I’ll guide you step by step to recreate this zesty treat so you can bring a little sunshine into your kitchen too.
Why This Recipe Is A Must-Try?
This Lemon Poke Cake recipe is a must-try because it combines a classic moist yellow cake with a burst of fresh, tangy lemon flavor that soaks into every bite.
The pudding filling keeps the cake incredibly soft and luscious, while the simple lemon glaze adds the perfect touch of sweetness and zest.
Its easy preparation and vibrant taste make it a standout dessert that satisfies cravings without being overly rich.
Whether for everyday treats or special occasions, this Lemon Poke Cake Recipe delivers refreshing flavor and comforting texture in every slice.
How To Prepare Lemon Poke Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls
- Whisk or hand mixer
- 9×13 inch baking dish
- Measuring cups and spoons
- Fork or wooden skewer
- Cooling rack
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 package (3.4 oz) instant lemon pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 2½ cups milk
- ⅓ cup fresh lemon juice
- 2 cups powdered sugar (confectioners’ sugar)
Instructions
Step 1:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, 4 eggs, ½ cup vegetable oil, and 1 cup of milk. Beat with a whisk or hand mixer on medium speed until smooth and well blended.
Step 2:
Pour the batter into a greased 9×13 inch baking dish. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 10–15 minutes.
Step 3:
Once slightly cooled, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake. The holes should be spaced about 1 inch apart to allow the lemon pudding to soak through.
Step 4:
In a medium bowl, whisk together the instant lemon pudding mix and remaining 1½ cups of milk until thickened (about 2–3 minutes). Pour the pudding mixture evenly over the cake, pressing gently with a spatula to help it seep into the holes.
Step 5:
In a separate bowl, mix 2 cups powdered sugar with ⅓ cup lemon juice until smooth. Drizzle the glaze evenly over the top of the cake. Refrigerate for at least 1 hour before serving to allow the cake to set and chill.
Nutrition Facts Of Lemon Poke Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 370 kcal |
| Carbohydrates | 52 g |
| Protein | 4 g |
| Fat | 16 g (Saturated: 10 g) |
| Cholesterol | 77 mg |
| Sodium | 17 mg |
Expert Tips
1. Adding lemon zest to the glaze or pudding boosts the citrus aroma and adds a natural zing that juice alone can’t provide.
2. Give the cake some time to cool just enough so it stays moist but can still soak up the lemon pudding without falling apart.
3. Blend the pudding until silky but not too thick, so it can easily seep into the cake’s holes and spread flavor evenly.
4. Use a utensil that fits your hand comfortably and poke holes evenly spaced for the pudding to soak through every bite.
5. Cooling the cake well enhances the texture, letting the pudding firm up and making each slice neat and flavorful.
Serving Ideas For More Delicious
To elevate the Lemon Poke Cake Recipe, try pairing it with a spoonful of tangy Greek yogurt or mascarpone cheese for a creamy balance.
Fresh mint leaves or candied lemon peel add a refreshing burst and a pretty touch. A drizzle of honey or a light sprinkle of toasted coconut can introduce subtle sweetness and texture.
Serving the Lemon Poke Cake Recipe slightly chilled enhances its refreshing qualities, making each bite feel bright and satisfying.
These small enhancements bring new layers of flavor that make the dessert even more memorable and enjoyable.
Delicious Variations
1. Berry Burst
Add a layer of fresh mixed berries strawberries, blueberries, and raspberries either folded into the pudding or scattered on top for a colorful, fruity twist.
2. Coconut Lemon
Mix shredded coconut into the cake batter or sprinkle toasted coconut over the glaze to add tropical flavor and a satisfying crunch.
3. Lemon Cream Cheese
Top the cake with a smooth cream cheese frosting flavored with lemon zest for a rich and tangy finish.
4. Lavender Lemon
Infuse the glaze or pudding with culinary lavender for a subtle floral note that pairs beautifully with the citrus.
5. Lemon Raspberry Swirl
Swirl raspberry jam into the pudding before pouring it over the cake, creating a pretty marbled effect and a sweet-tart contrast.
Storage Tip
Store leftover Lemon Poke Cake Recipe covered tightly with plastic wrap or in an airtight container to keep it moist and fresh.
Refrigerate the cake for up to 3 days, as the pudding filling and glaze need to stay cool. Before serving, you can let it sit at room temperature for a few minutes to soften slightly.
Avoid freezing, as the texture may change once thawed. Proper storage ensures the Lemon Poke Cake Recipe maintains its creamy, tender texture and bright lemon flavor.
FAQs about Lemon Poke Cake Recipe
Can I substitute fresh lemon juice for bottled lemon juice?
Yes, fresh lemon juice adds a brighter, more natural flavor to the cake and glaze.
Is it necessary to poke holes all over the cake?
Yes, poking holes allows the lemon pudding to soak in, making the cake moist and flavorful throughout.
Can I use sugar-free pudding mix?
You can, but the sweetness may be less pronounced, so consider adjusting the glaze sweetness accordingly.
What if I don’t have a 9×13 inch pan?
You can use a slightly smaller or larger pan, but adjust the baking time as needed and watch for doneness.
Can this cake be frozen?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Can I replace the vegetable oil with butter?
Yes, melted butter will add richness but may slightly change the texture.
How can I make the glaze thicker?
Add more powdered sugar a little at a time until the glaze reaches the desired consistency.
Conclusion
My delicious Lemon Poke Cake Recipe turned out light, tangy, and full of flavor in every bite. It was a joy to make and even more satisfying to share.
I truly enjoyed creating this sweet, citrusy treat from scratch, and the result was just as refreshing as I imagined.
I hope you find the same happiness and inspiration in baking Lemon Poke Cake Recipe as I did. Let the bright lemon taste bring a little sunshine into your day.
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Lemon Poke Cake Recipe
Equipment
- Mixing bowls
- Whisk or hand mixer
- 9×13 inch baking dish
- Measuring cups and spoons
- Fork or wooden skewer
- Cooling rack
Ingredients
- 1 box 15.25 oz yellow cake mix
- 1 package 3.4 oz instant lemon pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 2½ cups milk
- ⅓ cup fresh lemon juice
- 2 cups powdered sugar confectioners’ sugar
Instructions
- Step 1:
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, 4 eggs, ½ cup vegetable oil, and 1 cup of milk. Beat with a whisk or hand mixer on medium speed until smooth and well blended.
- Step 2:
- Pour the batter into a greased 9×13 inch baking dish. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 10–15 minutes.
- Step 3:
- Once slightly cooled, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake. The holes should be spaced about 1 inch apart to allow the lemon pudding to soak through.
- Step 4:
- In a medium bowl, whisk together the instant lemon pudding mix and remaining 1½ cups of milk until thickened (about 2–3 minutes). Pour the pudding mixture evenly over the cake, pressing gently with a spatula to help it seep into the holes.
- Step 5:
- In a separate bowl, mix 2 cups powdered sugar with ⅓ cup lemon juice until smooth. Drizzle the glaze evenly over the top of the cake. Refrigerate for at least 1 hour before serving to allow the cake to set and chill.