Go Back
Homemade Lemon Poke Cake Recipe photo

Lemon Poke Cake Recipe

This Lemon Poke Cake is a zesty delight! Moist cake soaked in lemon syrup, layered with pudding, and topped with whipped cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 box White cake mix (Lemon or Yellow cake mix also works)
  • 3 large eggs (room temperature)
  • 1/3 cup oil
  • 3 count lemons (zested)
  • 1/4 cup fresh lemon juice
  • 1/3 cup milk
  • 2/3 cup sour cream
  • 1 box lemon Jell-O (3 ounces)
  • 1 cup boiling water
  • 1 small box lemon instant pudding mix
  • 2 cups cold milk
  • 2 cups lemon curd
  • 1 pint heavy whipping cream
  • 1 tablespoon lemon zest
  • 1/2 cup powdered sugar

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13-inch baking dish
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Method:
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, eggs, oil, lemon zest, fresh lemon juice, milk, and sour cream. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
  2. Pour the batter into a greased 9x13-inch baking dish. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
  3. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake. Make sure to poke deep enough to allow the lemon syrup to soak in.
  4. In a separate bowl, combine the lemon Jell-O with 1 cup of boiling water. Stir until the Jell-O is completely dissolved. Pour the lemon syrup evenly over the warm cake, making sure it seeps into the holes. Let the cake cool completely at room temperature.
  5. In another bowl, whisk together the lemon instant pudding mix and 2 cups of cold milk. Beat until it thickens, usually about 2 minutes. Spread the pudding layer evenly over the cooled cake.
  6. Spread the lemon curd over the pudding layer, smoothing it out evenly.
  7. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and continue whipping until stiff peaks form. Gently fold in the lemon zest.
  8. Spread the whipped cream mixture over the lemon curd layer. Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Notes

  • Store leftovers in the refrigerator for up to 5 days.
  • Cover tightly to prevent the cake from drying out.
  • Freeze without the whipped cream topping for up to 3 months.