Lemon Poke Cake
Our lemon poke cake is the perfect summer dessert, made with lemon cake mix, creamy lemon filling, and fluffy Cool Whip. This recipe is a delicious treat for any occasion like potlucks, luncheons, or brunch get togethers.
One of my favorite flavors for summer is lemon. Its brightness tastes great anytime, but it’s especially good during the spring and summer months!
This lemon poke cake is moist, soft and full of subtle lemon flavor. It’s perfect if you’re looking for a light cake without an overwhelming taste of lemon.
I used boxed lemon cake mix, sweetened condensed milk, fresh lemon juice, and store-bought whipped topping. The result was a super simple recipe that anyone can make.
Try some of our other cake recipes like this tres leches cake, strawberry lemonade cake, or gingerbread poke cake. And if you love coconut, our coconut cake is a must-try!
How to Make Lemon Poke Cake
- Preheat the oven to 350°F, and grease a 9×13-inch pan.
- In a large bowl, use a hand mixer to combine the cake ingredients. Mix until just combined following the box instructions.
- Transfer the batter to the pan, follow box directions for baking (mine said 26-31 minutes). Use a toothpick to check if the cake is done (it should come out clean).
- Whisk sweetened condensed milk with lemon juice. Avoid letting it sit too long as it will firm up.
- Use a wooden spoon handle to poke holes in the cake.
- Pour the mixture over the cake and smooth it out.
- Let the cake cool completely before adding the whipped topping.
- Spread the whipped topping evenly over the cooled cake using a spatula.
- Garnish with lemon slices and serve!
Lemon Poke Cake Tips
Tips
- Make the holes large for the filling to seep through. Use the handle of a wooden spoon or a dowel to create holes in the cake. The filling is thick and won’t seep into small holes.
- Don’t over mix the batter. Over-mixing the batter makes a dry, tough cake. Follow the cake box instructions for the best results.
- Cool the cake before frosting. Wait for the cake to cool to room temperature or chill in the fridge before adding the whipped topping.
- The cake batter is thick. Since we’re adding instant pudding directly to the batter, it’s going to be thick. The texture will be similar to pudding.
How to Store Leftovers
Refrigerator: Store leftover lemon poke cake in the refrigerator for up to 5 days.
FAQs
More Lemon Desserts You May Love
Ingredients
For the Cake:
- 13.25 ounces lemon cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- 3.4 ounces vanilla instant pudding
- ¾ cup sour cream
For the Lemon Filling:
- 14 ounces sweetened condensed milk
- ½ cup freshly squeezed lemon juice
For the Topping:
- 8 ounces whipped topping
Instructions
To Make the Cake:
- Preheat the oven to 350°F, and grease a 9×13-inch pan.
- In a large bowl, use a hand mixer to combine the cake ingredients. Mix until just combined following the box instructions.13.25 ounces lemon cake mix1 cup water⅓ cup vegetable oil3 eggs3.4 ounces vanilla instant pudding¾ cup sour cream
- Transfer the batter to the pan, and follow box directions for baking (mine said 26-31 minutes). Use a toothpick to check if the cake is done (it should come out clean).
To Make the Lemon Filling:
- Whisk the sweetened condensed milk with the lemon juice. Avoid letting it sit too long because it will firm up.14 ounces sweetened condensed milk½ cup freshly squeezed lemon juice
- Use a wooden spoon handle to poke holes in the cake, then pour the mixture over it and smooth into an even layer.
- Let the cake cool completely before adding the whipped topping.
To Apply the Whipped Topping:
- Spread the whipped topping evenly over the cooled cake using a spatula.8 ounces whipped topping
- Garnish with lemon slices, slice and serve!
- Scroll up and see the post for tips, FAQs, and storage information.