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.
- Bake the cake according to the package directions, and then once the 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 one hour.
- 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.
🧺 Storage
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 or aluminum foil to keep it fresh.
⌛ Make Ahead
One of the great things about poke cakes is that they are 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.
🍽️ Serve With
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 lemon pudding mixed with milk. Just mix it as the directions say, and spread it over the cake.
- Garnish the cake with some grated lemon zest, or even lemon wedges shaped into spirals for an extra special touch.
💬 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.
📣 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 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.
- 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.
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
- mixing 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 back or a round 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.
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