Lemon poke cake is like sunshine on a plate, guaranteed to brighten even the dullest of days and have your guests going back for seconds… or thirds. This lemon poke cake is a light, buttery cake infused with the refreshing essence of lemons, soaked in a mouthwatering lemon pudding, and crowned with a creamy, dreamy whipped topping that’ll make your taste buds do the happy dance. If citrus is your thing, check out this recipe for Lime Cupcakes next!
Whether you’re planning a sunny summer gathering, craving a delightful dessert after a long day, or simply on a quest for a zingy treat that’ll make your taste buds tingle, this Lemon Poke Cake recipe is your golden ticket to lemony bliss. Your family might also love this Mermaid Sheet Cake or this cake that looks like watermelon.
It’s a dessert that strikes the perfect balance between sweet and tart, leaving you with a craving that just won’t quit. Grab your lemon zest, and let’s whip up a lemony masterpiece.
Lemon Poke Cake Ingredient Notes
Dry Ingredients: Use regular white granulated sugar for this recipe. All-purpose white flour or unbleached white flour works well. Using cake flour will give your cake a more tender and fine final product, but it’s not necessary.
Wet Ingredients: If you don’t have buttermilk, combine 3 teaspoons of lemon juice with 1 cup of regular milk and let it sit for 5 minutes. To make vegan buttermilk, use soymilk and one tablespoon of lemon juice.
Butter: Use unsalted butter to bake your cake with. You can also substitute with vegan margarine but the texture of the taste will vary.
Lemons: You should end up with around 3 teaspoons of lemon juice by juicing one lemon. If you prefer exact measurements, use that as a reference for this recipe. Zesting one lemon should give you one tablespoon of zest. You can also use a second lemon to garnish the top of the cake with slices.
Lemon pudding mix: You can also use lemon jello instead of lemon pudding for this recipe.
Whipped topping: you can use a container of Cool Whip or something similar. If you’re substituting real whipped cream in this recipe, put it on the cake just before serving or it won’t stay firm.
How To Make A Lemon Poke Cake
Step 1:
Preheat your oven to 350 Fahrenheit and grease the inside of a 9 x 13 inch cake pan.
Step 2:
In a large mixing bowl, use a hand mixer or stand mixer to cream 1 cup of room temperature butter with 1 ½ cups of regular white sugar, 1 tsp of vanilla extract and the zest and juice of one lemon.
Step 3:
Add ½ a cup of sour cream, and one egg at a time on a low speed.
Step 4:
In a separate bowl, whisk together 2 ½ cups of flour, 2 tsp of baking powder, ½ a tsp of baking soda, ½ a tsp of salt.
Step 5:
Add ½ of your dry ingredients to the wet ingredients bowl and add ½ of your buttermilk. Stir by hand with a large spatula until almost combined. Add the rest of the dry ingredients and buttermilk and stir until just combined. Do not over-mix your batter.
Step 6:
Pour your batter into a 9 x 13 inch baking pan and put it in the oven for 30-40 minutes or until a toothpick comes out clean after being inserted into the cake. While your cake bakes, put your container of whipped topping in the fridge so it thaws out.
Step 7:
Let your cake cool to room temperature, then poke holes in it using the handle of a wooden spoon.
Step 8:
Once your cake is cool and ready, use a whisk to mix a package of tangy lemon pudding with two cups of milk according to your package instructions. Pour the pudding mixture immediately on top of your cake and use a spatula to spread the mixture evenly so it settles into the holes.
If your creamy lemon pudding is quite thick, you can alternatively scoop it into a plastic bag or piping bag, cut the tip off and pipe it into the holes of your cake, before spreading the remaining instant pudding on top.
Step 9:
Add one small container of whipped topping like Cool Whip to the top of your cake and spread it evenly on top of your pudding layer with a spatula. Add the zest of one lemon and lemon slices to the top for garnish. Enjoy your refreshing lemon dessert!
Store your Lemon Poke Cake in the fridge until 15 minutes before you’re ready to serve it.
Lemon Poke Cake FAQ’s & Tips
Can I Use Box Cake Mix for Lemon Poke Cake?
Yes, you can use boxed cake mix for an easy cake base. Use lemon-flavored white cake mix, or regular yellow cake mix and add in fresh lemon zest and juice for a bright fresh flavor.
What can I use Instead of Lemon Pudding?
You can use lemon jello, lemon curd, or lemon glaze instead of an instant lemon pudding mix.
Cool the Cake Completely
Before adding lemon pudding or jello, ensure the cake is completely cooled. You can even momentarily place it in the fridge.
Tips For Zesting Lemons
Use a fine grater or microplane to get the most flavorful zest. Avoid grating the white part, which can add bitterness to the zest.
How To Store Lemon Poke Cake
You can store this cake in the fridge in an airtight container for about three days. You can also freeze this cake for up to a month.
How To Poke Holes In Poke Cake
Use the handle of a wooden spoon, or a large skewer. Space the holes evenly throughout the cake so the topping is distributed well.
Use Room Temperature Ingredients
Make sure your butter and dairy are at room temperature to ensure a smoother texture in your batter. Hard, cold butter will create pockets in your cake batter.
What should I serve with Lemon Poke Cake?
Lemon poke cake is perfect on its own for lemon lovers. You can serve it alongside vanilla ice cream or fresh berries for a special occasion. You can also try these lemonade popsicles for another tart, sweet treat.
Final Thoughts on the Best Lemon Poke Cake
Remember, this Lemon Poke Cake isn’t just a dessert; it’s an experience. It’s a reminder that sometimes the simplest ingredients can create the most extraordinary flavors. It’s a testament to the power of citrus, that tastes like a ray of sunshine. It’s the perfect dessert for summer but it might quickly become a new family favorite for any time of year.
Check out this Mermaid Sheet Cake for another cake you can serve straight from the pan! For another perfect summer treat, check out these Air Fryer S’mores Cookies! Check out another bright lemony cake with this Sourdough Lemon Cake recipe!
Have fun and give it your own personal touch when creating your lemony masterpiece. Share this recipe with a friend and save it to Pinterest for later!
Lemon Poke Cake (With Luscious Lemon Pudding)
Equipment
- 9 x 13 inch Baking Pan
- bowls
- spoons
- Hand Mixer
- whisk
- Spatula
- Measuring cups
- Measuring Spoons
Ingredients
Cake Ingredients
- 1 cup Butter
- ½ tsp Salt
- 1 ½ cup Sugar
- 1 tsp Vanilla extract
- Zest of one lemon
- ½ cup Sour cream
- 4 Eggs
- Juice of one lemon
- 2 ½ cups Flour
- 1/2 tsp Baking soda
- 2 tsp Baking powder
- 1 cup Buttermilk if you don’t have buttermilk mix 3 teaspoons of lemon juice with 1 cup of regular milk and let it sit for 5 minutes.
Topping Ingredients
- 1 Small container of whipped topping
- 1 Package of lemon pudding mix
- 2 cups Milk
- Zest of one lemon for garnish
- Lemon slices for garnish
Instructions
Step 1:
- Preheat your oven to 350 Fahrenheit and grease the inside of a 9 x 13 inch cake pan.
Step 2:
- In a large mixing bowl, use a hand mixer or stand mixer to cream 1 cup of room temperature butter with 1 ½ cups of regular white sugar, 1 tsp of vanilla extract and the zest and juice of one lemon.
Step 3:
- Add ½ a cup of sour cream, and one egg at a time on a low speed.
Step 4:
- In a separate bowl, whisk together 2 ½ cups of flour, 2 tsp of baking powder, ½ a tsp of baking soda, ½ a tsp of salt.
Step 5:
- Add ½ of your dry ingredients to the wet ingredients bowl and add ½ of your buttermilk. Stir by hand with a large spatula until almost combined. Add the rest of the dry ingredients and buttermilk and stir until just combined. Do not over-mix your batter.
Step 6:
- Pour your batter into a 9 x 13 inch baking pan and put it in the oven for 30-40 minutes or until a toothpick comes out clean after being inserted into the cake. While your cake bakes, put your container of whipped topping in the fridge so it thaws out.
Step 7:
- Let your cake cool to room temperature, then poke holes in it using the handle of a wooden spoon.
Step 8:
- Once your cake is cool and ready, use a whisk to mix a package of tangy lemon pudding with two cups of milk according to your package instructions. Pour the pudding mixture immediately on top of your cake and use a spatula to spread the mixture evenly so it settles into the holes.
- If your creamy lemon pudding is quite thick, you can alternatively scoop it into a plastic bag or piping bag, cut the tip off and pipe it into the holes of your cake, before spreading the remaining instant pudding on top.
Step 9:
- Add one small container of whipped topping like Cool Whip to the top of your cake and spread it evenly on top of your pudding layer with a spatula. Add the zest of one lemon and lemon slices to the top for garnish. Enjoy your refreshing lemon dessert!
Step 10:
- Store your Lemon Poke Cake in the fridge until 15 minutes before you’re ready to serve it.
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