Lemon Poke Cake
This Lemon Poke Cake is pure comfort. It’s soft, moist, and layered with bright citrus flavor. It starts with a simple lemon cake base, soaks up creamy lemon pudding, and gets topped with homemade whipped cream.
You’ll use pantry staples like flour, butter, sugar, milk, and boxed pudding for a crowd-friendly treat. A poke cake always feels nostalgic and fun, but this one keeps it easy and foolproof.
It’s the kind of dessert that disappears fast. Perfect for spring brunches, church potlucks, or any time you need something make-ahead and low-effort.
Lemon Poke Cake Recipe Highlights
- Bakes in a classic 9×13 pan with no special tools or pans required
- Boxed pudding keeps it easy but adds serious lemon flavor
- Soaks while warm to give every bite a creamy, ultra-moist texture
- Whipped cream topping instead of frosting for a light, refreshing finish
- Make-ahead friendly because the flavor actually improves after chilling
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SUGAR – You’ll need both white granulated sugar for the cake base and powdered sugar for the whipped cream. The granulated sugar ensures the cake’s sweetness, while the powdered sugar provides a smooth texture to the whipped cream.
MILK – Whole milk is used for the batter and to make the pudding. It contributes to the cake’s moistness and the pudding’s creaminess.
EGGS – Eggs bind the ingredients, ensuring the proper rise and texture of the cake.
LEMON – Lemon juice gives the cake its tangy flavor. Adding lemon zest to the batter or as decoration enhances the lemony taste.
BUTTER – Salted butter enriches the cake’s flavor and texture, making it rich and moist.
VANILLA EXTRACT – Adds a hint of sweetness and aroma, complementing the lemon flavor.
FLOUR – All-purpose flour provides the structure, making the cake tender yet sturdy.
BAKING POWDER & BAKING SODA – These leaveners help the cake rise, ensuring a light and airy texture.
JELL-O PUDDING MIX – Prepared and chilled, it seeps into the cake, adding a creamy lemon layer.
HEAVY WHIPPING CREAM – Whipped with powdered sugar to create a light, fluffy topping that complements the tangy cake.
How To Make Lemon Poke Cake
Please check the printable recipe card below for more detailed instructions.
- Blend butter and sugar until smooth, then mix in eggs, milk, lemon juice, and vanilla.
- Gradually incorporate flour, baking powder, and baking soda until combined.
- Transfer the batter to a greased pan and bake at 350° Fahrenheit for 45 minutes.
- After baking, poke the cake and cover with lemon pudding.
- Chill to set the pudding, then top with whipped cream frosting.
Planning and Leftovers
STORE – Keep the cake in the fridge for up to 3 days to maintain its freshness and moisture.
FREEZE – For longer storage, freeze individual slices on a baking sheet before transferring them to a freezer-safe container. This method keeps the cake fresh for up to 3 months.
REHEAT – Enjoy chilled straight from the fridge, or let it sit at room temperature for a few minutes to take the chill off. This cake is best enjoyed cold or at room temperature to savor its moist texture and vibrant flavors.
Serving Suggestions
FRESH BERRIES – Serve with a side of fresh berries for a refreshing, fruity complement to the cake’s tangy flavor.
LEMON ZEST – Garnish with lemon zest for an extra burst of lemony freshness and a vibrant presentation.
ICED TEA – Pair with a cold glass of iced tea for a delightful summer treat that balances the cake’s sweetness.
Recipe Success Tips
USE A PIPING BAG – A piping bag makes it easy to get that pretty swirled topping, but a spatula works just fine, too!
CHILL THE CAKE – Allowing the cake to cool in the fridge gives the pudding time to seep into the cake and prevents the whipped cream from dissolving or sliding off.
ZEST THE LEMONS – The zest packs so much extra lemon flavor! We love folding some into the batter or using it as a garnish.
POKE WHILE WARM – As soon as the cake comes out, grab a wooden spoon handle and poke holes all over that golden top. This allows the luscious lemon pudding to seep down into every nook and cranny.
USE COLD CREAM – Keep that cream nice and cold before whipping. The colder it starts, the better it’ll whip up thick and fluffy.
LEMON JUICE – This recipe calls for freshly squeezed or bottled lemon juice. If you use fresh lemon juice, you will need about 2 medium-sized lemons.
More Easy and Delicious Lemon Dessert Recipes
Lemon Poke Cake
Ingredients
Cake Batter
- 1 ¾ cups sugar granulated
- 1 cup butter unsalted, softened
- 3 large eggs large
- ¾ cup whole milk
- ½ cup lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Pudding Mixture
- 2 4.2 ounce packages lemon instant pudding mix of Jell-O
- 4 cups milk
Whipped Cream Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350° Fahrenheit and grease a 9×13-inch baking dish with nonstick cooking spray.
Batter and Bake
- Cream the butter and sugar in a large mixing bowl using an electric hand mixer for about 3 minutes or until smooth.
- Add the eggs, milk, lemon juice, and vanilla to the mixing bowl. Mix in the wet ingredients on low speed until well combined with the dry ingredients.
- Add flour, baking powder, and baking soda and continue to beat on low speed until the dry ingredients are well combined. About 2-3 minutes.
- Pour your batter into the baking dish and bake for 45 minutes.
Lemon Poke Filling
- Beat the lemon pudding mix with 4 cups of milk in a large bowl and set aside.
- Remove the cake from the oven, and while the cake is still warm, use the back handle of a wooden spoon to poke holes throughout the cake.
- Pour the pudding over the warm cake. Use a spatula to spread the pudding evenly across the baking dish.
- Transfer the cake to the fridge to cool for 30 minutes.
Whipped Cream Topping
- While the cake is cooling, whip the cream and powdered sugar for about 4 minutes or until stiff peaks form. Top your cake with the whipped cream.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.