Hello, dessert lovers! If you’re looking for a cake that’s bursting with bright, zesty flavor and has a fun, quirky twist, then you’ve got to try this Lemon Poke Cake. Trust me, you’ll love it! This cake is super easy to make, yet it’s packed with that perfect citrus punch that makes your taste buds sing. The poke part? Oh, it’s the best—once you poke the cake and fill it with lemon goodness, the result is moist, tangy, and irresistible. Get ready to wow your friends and family with this sweet treat!
Why You’ll Love Lemon Poke Cake
This cake is so much more than just a dessert—it’s an experience. Here’s why it’s destined to be a favorite in your kitchen:
Versatile: Whether it’s a family dinner, a picnic, or a BBQ, this Lemon Poke Cake is perfect for any occasion. It’s light enough for a summer gathering but comforting enough to enjoy year-round.
Budget-Friendly: Using simple ingredients, this cake proves that you don’t need to break the bank to make something delicious. It’s easy on both your wallet and your taste buds!
Quick and Easy: You don’t need to be a baking expert to make this cake. Just mix, poke, and pour in the delicious lemon mixture—it’s really that simple.
Customizable: Want to add a little twist? You can swap the lemon pudding for lime or orange for a different citrusy experience. You can also top it with fresh berries or whipped cream for an extra pop of flavor.
Crowd-Pleasing: This cake is a crowd favorite! The combination of lemony sweetness and creamy topping is always a hit, and it’s a surefire way to impress your guests.
Ingredients
Let’s break down what makes this Lemon Poke Cake so special. No fancy ingredients here, just simple staples that come together in the most delightful way.
Cake Mix: The base for your cake, making it easy to get a perfectly moist texture every time.
Lemon Pudding Mix: This is where the magic happens. It soaks into the cake after you poke it, adding that rich, tangy flavor that makes this cake so memorable.
Eggs: Eggs provide structure and moisture, helping the cake rise beautifully.
Butter: Butter adds richness and helps create that tender, soft crumb we all love.
Buttermilk: If you’ve never used buttermilk in a cake, it’s a game changer. It helps create a moist, airy cake that’s full of flavor.
Lemon Juice: Fresh lemon juice adds that bright, tangy burst of flavor that takes the cake to the next level.
Whipped Topping: The perfect finishing touch to top off your cake—light and fluffy, it balances the tartness of the lemon with its creamy sweetness.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking! Follow these simple steps to create your Lemon Poke Cake masterpiece:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and gets that perfect golden top.
Mix the Cake Batter: In a large bowl, combine the cake mix, eggs, butter, and buttermilk. Beat the mixture until smooth and well combined. You should have a rich, thick batter.
Bake the Cake: Pour the batter into a greased 9×13-inch baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, the kitchen will start to smell amazing!
Poke the Cake: Once your cake is done and cooled for about 10 minutes, use the end of a wooden spoon to poke holes all over the cake. Don’t be shy—make those holes nice and deep!
Prepare the Lemon Filling: In a small bowl, whisk together the lemon pudding mix, lemon juice, and a bit of water. Pour the mixture over the cake, letting it sink into all those lovely holes. This is where the cake gets that signature flavor.
Chill the Cake: Let the cake chill in the fridge for at least 2 hours. This helps the pudding set and allows all the flavors to meld together.
Top with Whipped Topping: Once your cake is fully chilled, spread a generous layer of whipped topping over the cake. You want that fluffy cloud of goodness to balance out the tangy lemon filling.
Serve and Enjoy: Slice it up and serve cold. Your guests are going to love the refreshing, lemony flavor—and you might want to make two cakes because it’ll disappear fast!
How to Serve Lemon Poke Cake
This Lemon Poke Cake is delicious on its own, but here are some serving ideas to elevate the experience:
Fresh Fruit: Serve with a side of berries or sliced strawberries for an extra burst of fresh, fruity flavor.
Tea or Iced Tea: The refreshing citrus notes in the cake pair wonderfully with a chilled glass of iced tea or hot tea.
Mint: A sprig of fresh mint on top adds a pop of color and a light, herbal contrast to the sweetness of the cake.
Lemon Zest: For an extra zing, sprinkle some fresh lemon zest over the whipped topping for a citrusy punch.
Additional Tips
Here are a few more tips to help you make the most out of this recipe:
Make Ahead: This cake actually gets better the longer it sits! Make it a day ahead of time, and it’ll be even more flavorful.
Substitute the Pudding: If you don’t have lemon pudding mix, try instant vanilla pudding and add a little lemon extract for flavor.
Storage Tips: Store leftovers in the fridge for up to 3 days. It’s so refreshing straight from the fridge!
Spice It Up: Want to add a twist? Sprinkle some toasted coconut on top of the whipped topping for a tropical flair.
FAQ Section
Q1: Can I substitute the buttermilk?
A1: Yes! You can use regular milk if you don’t have buttermilk on hand. Add a tablespoon of lemon juice to mimic the acidity of buttermilk.
Q2: Can I make this cake ahead of time?
A2: Absolutely! In fact, it’s even better when you make it ahead and let it chill in the fridge for a few hours (or overnight).
Q3: How do I store leftovers?
A3: Keep leftovers covered in the fridge for up to 3 days. The cake stays moist and delicious!
Q4: Can I freeze this cake?
A4: Yes, you can freeze the cake without the whipped topping for up to 2 months. When ready to serve, thaw in the fridge and top with whipped cream before serving.
Q5: What if I don’t have lemon pudding mix?
A5: You can use vanilla pudding mix with a little lemon extract or zest to mimic the flavor.
Q6: Can I use regular whipped cream instead of whipped topping?
A6: Definitely! Fresh whipped cream will add a nice, homemade touch to your cake.
Q7: Can I double the recipe?
A7: Yes, you can double the recipe and bake it in a larger pan. Just adjust the baking time slightly.
Q8: How do I make the cake less sweet?
A8: You can reduce the amount of sugar in the cake mix or use a sugar-free lemon pudding mix for a lighter version.
Q9: Can I use a different cake mix flavor?
A9: Sure! While lemon cake mix works beautifully here, you can experiment with other flavors like vanilla or even coconut for a unique twist.
Q10: Can I add berries to the cake?
A10: Yes, you can fold in fresh or frozen berries into the cake batter before baking, or top the cake with berries for added flavor and color.
Conclusion
There you have it—your new go-to dessert for any occasion! This Lemon Poke Cake is refreshingly tangy, incredibly easy to make, and a guaranteed crowd-pleaser. Whether you’re making it for a special event or simply treating yourself, it’s a cake you’ll be proud to serve. Enjoy every sweet, citrusy bite!
Print
Lemon Poke Cake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 18 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A citrus lover’s dream, this Lemon Poke Cake is made with a moist lemon cake base, infused with creamy lemon pudding, and topped with Cool Whip. It’s a refreshing dessert perfect for any occasion.
Ingredients
- 1 lemon cake mix (plus required ingredients)
- 2 (3.4 ounce) lemon pudding mixes
- 2 1/2 cups milk
- 1 (8 ounce) container Cool Whip
- Lemon zest (optional, for garnish)
Instructions
- Prepare the Cake:
Prepare the lemon cake mix according to the package instructions in a 9×13-inch baking dish. - Prepare the Lemon Pudding:
In a separate bowl, mix the lemon pudding mixes with 2 ½ cups of milk. Set aside until needed. - Poke Holes in the Cake:
Once the cake is baked, remove it from the oven and immediately poke holes in the cake using the handle of a wooden spoon. - Spread the Lemon Pudding:
Pour the lemon pudding mixture over the hot cake, spreading it evenly with a spatula. - Cool and Chill:
Allow the cake to cool at room temperature, then chill in the refrigerator for at least 2 hours. - Top with Cool Whip:
Spread the Cool Whip over the chilled cake. - Optional Garnish:
Garnish with lemon zest, if desired.
Notes
- You can add extra lemon zest on top for a burst of citrus flavor.
- This cake needs to chill for at least 2 hours, but it’s best if left to chill for 3 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 176
- Sugar: 24g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30 mg