This Lemon Poke Cake is sure to be a hit! It has a light and moist texture, that is bound to wow your friends and family. Filled with a sweet lemon filling and topped with creamy whipped cream, it’s perfect for any occasion. Plus, it comes together in just a few simple steps, making it perfect for busy days.
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❤️ Why You'll Love It
- This lemon cake is a delicious and easy dessert that's perfect for parties and potlucks.
- It has a light, moist texture and sweet lemon filling that makes it crave-worthy.
- The creamy whipped cream topping makes it perfect for any occasion.
One of my favorite things about making poke cakes is that the sweet filling helps to keep the cake moist, so even novice bakers can feel confident about making this recipe. Plus, it's a refreshing dessert on a cool day.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Mix cake ingredients in a large mixing bowl, pour into a cake pan, and bake in a preheated oven according to the package directions and then once the baked cake has cooled, poke holes into the cake with the back of a wooden spoon.
- Combine all the lemon filling ingredients into a saucepan and cook over medium heat stirring consistently until it thickens.
- While the filling is still hot, pour it over the cake and spread it out evenly. Then, chill the cake for 1-2 hours.
- Once the cake is chilled, spread the Chantilly cream over the top and then chill again for at least an hour before serving.
💡Tips
- When you are mixing your cake mix, be careful that you do not overmix it. Overmixing cake batter can cause it to become tough and dry. Mix for no more than 2 minutes.
- While the lemon pudding mixture is cooking, make sure to stir it constantly so that it doesn't stick to the bottom of the pan and scorch.
- Don't skimp on the chill times for this cake. You can even chill it overnight if you prefer but don't skip the chill times.
💬 FAQs
If your cake has become soggy, that usually means that you didn't allow your filling to thicken enough. Before you add the filling to the cake make sure that it is about pudding consistency.
Yes! Poke cakes are actually really great for freezing. Just make sure to wrap it up tightly in plastic wrap or aluminum foil before you put it in the freezer and freeze it for up to three months. When you're ready to serve thaw overnight in the refrigerator.
I like to make 15-20 holes so that the filling has a chance to seep into the entire cake evenly.
🧺 Storage
Refrigerate: Store this cake in the fridge for up to three days. Make sure that you cover the top of the cake tightly with plastic wrap and then aluminum foil to keep it fresh.
Freeze: Cut leftover cake and freeze until hard, then wrap individual portions with double plastic wrap, then foil and freeze for up to two months. Thaw in the fridge or on the counter for 30 minutes to one hour.
⌛ Make Ahead
- One of the great things about lemon poke cake is that it is great made ahead. Make this cake up to 24 hours in advance. However, I do recommend that you wait until the day you plan to serve it to add the whipped cream.
- You can also make the cake, wait for it to cool completely, poke and pour the filling. Wrap the whole cake and freeze for up to two months. When ready to serve let it thaw completely and add the whipped cream on top.
🍽️ Serve With
- I love to serve this Lemon poke cake with a hearty meal like this Stuffed Bell Pepper Casserole. It's comforting, filling and full of flavor.
- These Air Fryer Frozen Asparagus pair well with a rich meal like this casserole. Plus, they only take minutes to make!
- This delicious cake is great served on its own, but you can pair it with any of your favorite meals. I like to serve with an easy meal like these Air Fryer Chicken Tenders or these Grilled Chicken Tenders.
👩🍳 Variations
- Instead of making your own homemade whipped cream, you can use a container of Cool Whip for the top of the cake.
- If you want to save a little more time in the kitchen, instead of making the lemon filling, you can use a box of instant lemon pudding mix mixed with milk. Just mix it as the directions say, and spread it over the cake.
- You can also fill it with this easy microwave lemon curd.
- Garnish the cake with some fresh berries, grated lemon zest, or lemon slices shaped into spirals for an extra special touch.
📣 Related Recipes
- Are you a fan of poke cakes? If so, then next time you may want to give this Raspberry Poke Cake recipe a try. It's sweet, creamy, and so easy to make.
- This Orange Loaf Cake is another one of my favorite citrus-based cakes to make when I am craving a sweet treat.
- This Strawberry Jello Mold with Cream Cheese is a delightful dessert with a burst of fruity sweetness. Vibrant and jiggly irresistible treat for your next party.
- Craving a delicious moist cupcakes? Try these coffee cupcakes with a delicious mocha buttercream frosting, great for parties and get together.
Lemon recipes you might like
- These cranberry lemon bars are the perfect balance of sweet and tart treats for any occasion. Buttery shortbread crust with sweet cranberry layer and a smooth tangy top with a burst of citrus flavor.
- This Raspberry Danish has a buttery flaky base with a sweet and tangy raspberry lemon filling. Topped with fresh raspberries and dusted with powdered sugar these are an elegant dessert yet so simple to make.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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🥣 Equipment
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- 9x13 baking dish
- Large bowl
- saucepan
- wooden spoon
Lemon Poke Cake
Ingredients
- 1 box (15.25) lemon cake mix and all the ingredients that call for it.
Lemon cream filling:
- 1 can (140z) condensed milk
- ¾ cup heavy cream
- 6 tablespoons lemon juice freshly squeezed
- Zest of one lemon
For Topping:
- Chantilly Cream
- Lemon wedges or more zest for garnish
Instructions
- Bake the cake according to package directions.
- Let it cool down for a few minutes while you are making the lemon filling.
Make the lemon filling:
- In a sauce pan combine filling ingredients then heat over medium heat until it thickens.
- With the handle of a wooden spoon, poke several holes in the cake.
- Pour the hot filling over tilting the pan to spread evenly.
- Refrigerate for one hour or overnight.
- Spread Chantilly cream over and spread evenly.
- Refrigerate for another hour before serving.
Notes
- I recommend increasing the powdered sugar by a table spoon or two for this cake.
- Store leftover covered and refrigerate for up to 1 week.
- Cake can also be frozen for up to 3 months.
- Please check the nutrition disclaimer policy.
Nutrition
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Elaine
I'm making this Lemon Cake Recipe to go with a BBQ we are having for my sister's 77th birthday. She found it thru Pinterest and requested it. Since her and I are both crazy over anything lemon, I'm giving it a try. Thank you so much for sharing.
Amanda
This is one of the best lemon cake recipes I tried, thank you for sharing, it comes out moist and delicate.