Why You’ll Love This Recipe
Lemon Poke Cake is a fun, easy, and incredibly delicious dessert that will leave you craving more. The cake itself is light and fluffy, and the lemon glaze seeps into the holes, infusing it with bright, tangy flavor. The creamy topping adds a smooth, rich contrast to the citrusy cake, making for the perfect balance of sweetness and tartness. It’s simple to prepare, requires only a few ingredients, and looks impressive enough for any gathering. Whether you love lemon desserts or just want a refreshing twist on a traditional cake, Lemon Poke Cake is the perfect choice!
Ingredients
- 1 box yellow cake mix (plus ingredients required to make the cake, typically eggs, oil, and water)
- 1 cup water (for the glaze)
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 cup granulated sugar (for the glaze)
- 1 package (8 oz) whipped topping (such as Cool Whip)
- 1/4 cup powdered sugar
- Lemon zest (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven according to the instructions on the cake mix box. Prepare a 9×13-inch baking dish by greasing it lightly or lining it with parchment paper.
- Prepare the cake batter according to the instructions on the box and bake in the preheated oven for the time specified.
- While the cake is baking, prepare the lemon glaze. In a saucepan, combine the sugar, water, and lemon juice. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved. Bring it to a boil and let it simmer for 2-3 minutes, then remove from heat.
- Once the cake is finished baking, allow it to cool in the pan for about 10 minutes. Then, use a fork or a skewer to poke holes all over the top of the cake, ensuring you reach the bottom.
- Pour the warm lemon glaze evenly over the cake, allowing it to soak into the holes. Let the cake cool completely at room temperature.
- Once cooled, spread the whipped topping over the cake, covering it evenly.
- Garnish with lemon zest or a few thin lemon slices if desired, then refrigerate for at least 2 hours (or overnight) to let the flavors fully meld.
Servings and timing
- Servings: 12
- Total Time: 15 minutes prep time + 30-35 minutes baking time + 2 hours chilling
Variations
- Fruit topping: Add fresh berries like blueberries, raspberries, or strawberries on top of the whipped topping for a colorful, fruity twist.
- Coconut version: Fold shredded coconut into the whipped topping for an added texture and tropical flavor.
- Different flavors: Use lime or orange juice for a different citrusy variation of this poke cake.
- Vegan option: Use a vegan cake mix, dairy-free whipped topping, and a sweetener like maple syrup in the glaze for a plant-based version.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 3-4 days. Make sure the cake is completely cooled before refrigerating.
- Reheating: Lemon Poke Cake is best served chilled and does not need to be reheated. Simply take it out of the fridge and serve.
FAQs
1. Can I use fresh lemon juice instead of bottled lemon juice?
Yes, fresh lemon juice works perfectly in this recipe! Just be sure to juice about 2-3 lemons to get the needed amount.
2. Can I make this cake ahead of time?
Yes, Lemon Poke Cake is a great make-ahead dessert. It needs to be chilled for at least 2 hours after assembling, but it can also be made the day before your event and stored in the fridge overnight.
3. Can I use a different type of cake mix?
While yellow cake mix is traditional, you can also use white cake mix, vanilla cake mix, or even a lemon-flavored cake mix for extra citrus flavor.
4. Can I make this cake without the whipped topping?
Yes, if you prefer, you can skip the whipped topping and top the cake with a simple glaze, icing, or a cream cheese frosting for a richer topping.
5. Can I freeze this cake?
It’s not recommended to freeze Lemon Poke Cake, especially if it’s topped with whipped topping, as the texture may change. It’s best served fresh or after refrigerating for a few days.
6. Can I add a layer of lemon curd?
Yes, you can add a layer of lemon curd over the cake before the whipped topping for an extra burst of lemon flavor.
7. Can I use a sugar substitute in the glaze?
Yes, you can use a sugar substitute like stevia or monk fruit sweetener in the glaze if you want to reduce the sugar content. Just make sure to adjust the quantity according to the sweetness of the substitute.
8. Can I make this gluten-free?
Yes, you can use a gluten-free cake mix in place of the regular cake mix to make this dessert gluten-free. Ensure all your ingredients are also gluten-free, including the whipped topping.
9. Can I use a different fruit in the glaze?
While lemon is the traditional flavor, you could try substituting with lime, orange, or another citrus fruit to create a different poke cake flavor.
10. How can I make the cake more moist?
For extra moistness, you can add a tablespoon of sour cream or yogurt to the cake mix before baking. This will help retain moisture and make the cake extra tender.
Conclusion
Lemon Poke Cake is a refreshing, easy-to-make dessert that combines tangy lemon with a soft, moist cake and creamy topping. Its simplicity makes it a perfect dessert for any occasion, whether you’re serving it for a holiday or just enjoying a sweet treat with friends and family. The delightful combination of flavors and textures in this cake will surely make it a favorite at your next gathering. Enjoy the zesty brightness of lemon in every bite, and savor the joy of this delicious dessert!
Print
Lemon Poke Cake
- Total Time: 2 hours chilling
- Yield: 12 servings
- Diet: Vegetarian
Description
Lemon Poke Cake is a bright, refreshing dessert featuring a tangy lemon glaze that soaks into a moist, fluffy cake, topped with a creamy whipped topping. Simple to prepare, it’s perfect for any occasion from casual dinners to special events.
Ingredients
- 1 box yellow cake mix (plus ingredients required to make the cake, typically eggs, oil, and water)
- 1 cup water (for the glaze)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 cup granulated sugar (for the glaze)
- 1 package (8 oz) whipped topping (such as Cool Whip)
- 1/4 cup powdered sugar
- Lemon zest (optional, for garnish)
Instructions
Preheat your oven according to the instructions on the cake mix box. Prepare a 9×13-inch baking dish by greasing it lightly or lining it with parchment paper.
- Prepare the cake batter according to the instructions on the box and bake in the preheated oven for the time specified.
- While the cake is baking, prepare the lemon glaze. In a saucepan, combine the sugar, water, and lemon juice. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved. Bring it to a boil and let it simmer for 2-3 minutes, then remove from heat.
- Once the cake is finished baking, allow it to cool in the pan for about 10 minutes. Then, use a fork or a skewer to poke holes all over the top of the cake, ensuring you reach the bottom.
- Pour the warm lemon glaze evenly over the cake, allowing it to soak into the holes. Let the cake cool completely at room temperature.
- Once cooled, spread the whipped topping over the cake, covering it evenly.
- Garnish with lemon zest or a few thin lemon slices if desired, then refrigerate for at least 2 hours (or overnight) to let the flavors fully meld.
Notes
- For a fruity twist, add fresh berries like strawberries, blueberries, or raspberries on top of the whipped topping.
- For a tropical flavor, fold shredded coconut into the whipped topping.
- If you’re looking for a vegan option, use a vegan cake mix and dairy-free whipped topping.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 31g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
