This Lemon Poke Cake is super easy to make and has a nice balance of sweetness and bright citrus flavor. This Poke Cake recipe is made with tender moist cake, luscious lemon curd pudding and it’s topped with sweet whipped topping.
This simple Lemon Poke Cake is bursting with fresh sweet flavor! This easy to make dessert is made with a cake mix which makes it a super quick and easy cake to make. I can guarantee this delicate citrus poke cake will become one of your favorite summer desserts.
Lemon Poke Cake Ingredients
Although Jello Poke Cake is absolutely delicious, I decided to give this cake my own little twist and make more of a Lemon Poke Pudding Cake. I think you will love it!
- White Cake: Although lemon cake mix can be used, I think adding fresh lemon zest to white cake adds brightness and a natural lemon taste.
- Cake Mix Ingredients: You will need the ingredients listed on the box to make the mix.
- Lemon Zest: Definitely adds a nice fresh zing to the cake.
- Lemon Curd: Since we are trying to make this a super quick and easy dessert, store bought lemon curd is used.
- Lemon Pudding: Get your favorite brand.
- Milk: Whole milk or 2% milk can be used
- Whipped Topping: You can make homemade whipped cream, if you prefer.
How To make Lemon Poke Cake
- Start by preheating the oven and making the cake mix according to the package directions. At this time, add the lemon zest to the cake batter.
- Bake the white cake. Remove from the oven and allow it to cool for about 5 minutes.
- With the handle of a wooden spoon, poke holes down through the cake at about 1 each intervals.
- Mix the lemon pudding with milk. Stir in the lemon curd and mix to combine. The mixture should be smooth.
- Pour the lemon curd pudding mixture over the cake making sure the luscious lemon mixture sinks into the holes. Refrigerate for 30 minutes.
- Remove the poke cake from the refrigerator and spread the whipped topping all over the top of the cake. Sprinkle with lemon zest.
- Refrigerate the lemon cake for about two hours. Remove from the fridge, garnish with lemon slices (optional) and serve.
What’s Poke Cake?
I am glad you asked because not long ago I had no idea what it was either (no, I am not kidding!). Poke cake is a cake that you randomly poke holes in after baking. These holes are then filled with either jello, a creamy custard or pudding, fruit syrups, condensed milk, chocolate, etc.
The mixture poured over the cake not only infuses the cake with additional flavors but it also gives it a striking beautiful look when sliced. Poke cakes are usually topped with a layer of sweet whipped cream.
FREAKY FRIDAY
Freaky Friday is a quarterly blog hop, started and coordinated by the fabulous Michaela from An Affair From the Heart – if you have never visited her blog, you must! She has fabulous recipes for every meal, snack and holiday!
In this event, a group of bloggers are randomly assigned another food blog. You make one of the recipes from the assigned blog with or without your own twist! On reveal day, you share the recipes with your readers and also get to find out which blogger got to make your recipe. Super fun and cool.
In this round, I got Brandi’s Blog – Aunt Bee’s Recipes. Wait until I tell you what I found out about Brandi! You are not going to believe it!
Brandi is a self-taught cook with a passion for all things food. Brandi is a smart woman who figured out early in life that a way to a southern man’s heart was – as she puts it- through his belly! Like me, she loves cookbooks and has quite a collection.
Brandi’s blog is filled with comfort foods, southern favorites, easy meals, yummy casseroles and delicious desserts sure to please everyone! Her Cookie Butter Cheesecake looks magnificent and this Creamy Gorgonzola Pasta with Steak sounds like the perfect easy meal for date night!
Now, let me tell you what I just found out…. Brandi and I live in the same small city and very close to each other! Although I have never met her, the day I do I will probably recognize her because I am sure I’ve seen her around the neighborhood! I cannot wait to meet her in person!
Finding a recipe to make was so hard, there were so many amazing recipes, but since I love everything lemon I decided that a summery light lemon dessert was in order! I am so glad, I could have devoured the whole lemon cake by myself.
Poke Cake Recipe Tips
- You can make the cake from scratch or with a cake mix.
- You can use vanilla flavored cake mix or lemon cake mix. If you use lemon cake mix, omit the lemon zest.
- Instead of a sheet cake, you can also make cupcakes. Just follow the cake mix directions for baking cupcakes.
- This cake can be stored in the refrigerator tightly covered for up to 3 days.
- This cake freezes well.
Take a look at these other desserts:
Take a look at all of our 2020 Freaky Friday Summer Edition Recipes:
- An Affair from the Heart – Blueberry Banana Bundt Cake
- Aunt Bee’s Recipes – The Best Ever Chicken Gyros
- Bowl Me Over – Alabama White BBQ Sauce
- Hostess at Heart – Old Fashioned Lemon Icebox Pie
- House of Nash Eats – Smoked Spatchcock Chicken
- Lemoine Family Kitchen – Lemon Cream Cheese Blueberry Kolaches
- Lemon Blossoms – Lemon Poke Cake
- Life, Love & Good Food – Healthy Greek Coleslaw
- Or Whatever You Do – French Onion Risotto
- Sugar Dish Me – Coconut Macadamia Nut Ice Cream
- Take Two Tapas – Cherry Cupcakes with Mint
- The Speckled Palate – Pepperoni Pizza Dip
- West Via Midwest – Buffalo Cheese Dip: Easy Party Dip
Luscious Lemon Poke Cake
Ingredients
Cake Layer
- 1 White Cake – plus the ingredients needed to make the cake according to package directions.
- 3 teaspoons lemon zest, divided
Lemon Pudding Layer
- 1 1/3 cup Lemon curd
- 1 box instant lemon pudding
- 1 cup cold milk
Whipped Topping
- 3 cups thawed cool whip topping
To Garnish
- Thin lemon slices (optional)
Instructions
Cake Layer
- Prepare the cake mix according to package directions. Stir in 2 teaspoons of lemon zest and bake in a 9 x 13 baking pan until a toothpick inserted into the middle comes out clean.
- When the cake has finished baking, remove from oven and allow to cool for 5 minutes. Poke holes down through the cake using the handle of a large wooden spoon. Holes should be at about 1- inch intervals.
Lemon Curd & Lemon Pudding Layer
- In a medium mixing bowl, combine the pudding mix and milk until well combined. Stir the lemon curd into the pudding and mix until smooth.
- Pour the pudding mixture over the top of the cake, making sure it sinks into all of the holes. Refrigerate for 30 minutes or until the pudding has set.
Whipped Topping Layer
- Stir the cool whip and then spread over the cool cake. Sprinkle with the remaining lemon zest. Refrigerate for 2 hours. Garnish with lemon slices (optional).
Recipe Notes
- Instead of a sheet cake, you can also make cupcakes. Just follow the cake mix directions for baking cupcakes.
- This cake can be stored in the refrigerator tightly covered for up to 3 days.
- This cake freezes well.
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