Lemon Poke Cake
A bright, citrusy, and moist lemon cake made with lemon cake mix and a delicious cream filling. Incredibly moist refreshing cake that you’ll want to make any time of the year.
Servings: 12 servings
Calories: 159kcal
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
Calories: 159kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 47mg | Potassium: 145mg | Fiber: 0.02g | Sugar: 19g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 0.1mg