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Lemon Poke Cake

This easy Lemon Poke Cake has bursts of lemon in every layer and topped with a creamy whipped lemon frosting. This moist lemon cake does not disappoint. Perfect for all of your summer dessert needs.

I may have received product samples from these sponsors to help in the creation of #LemonWeek recipes. All opinions are my own.

Lemon Poke Cake with lemon cookies image with text

#LemonWeek 2022 is in full swing thanks to our hosts, Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts! So much lemony goodness to be found.

Monday, I shared this Lemon Raspberry Cheesecake ice cream recipe that will be the hit of your summer desserts! Today’s it is a classic poke cake but with LEMON in every layer and in the frosting, too. Come back on Friday to get the recipe for a healthy Lemon Smoothie. Let’s get to making this cake!

lemon poke cake topped with lemon cookies

Lemon Poke Cake

A poke cake is such a classic cake that I tend to forget to make them. This Lemon Poke Cake changed all that and I intended to make more of them. A poke cake is simple a cake “poked with holes” that are filled with a pudding of some flavor, and then topped with a whipped cream frosting. Poke cakes are best made in a 13×9 inch pan but I’ve made cupcakes with them too, though it’s been a long time.

You can definitely make the cake and the frosting from scratch but I like to use a few shortcuts. I used a lemon cake mix which I add even more lemon flavor to and a boxed instant lemon pudding mix. I did make the whipped frosting from scratch but you most definitely could use a frozen (thawed) whipped topping. Add crumbled lemon Oreo cookies to the top like I did, or simply add some lemon zest or sprinkles.

I don’t know about you, but sometimes I will have a cake that will stick in the pan even if I sprayed it with nonstick spray or used butter and flour. It just happens. I’ve used La Tourangelle’s baking spray several times now and not one cake, muffin, or cupcake stuck to the pan! I’m impressed and sold.

This Lemon Poke Cake is great to take to summer BBQs, cookouts (Memorial Day is approaching!), potlucks, and delicious and easy enough to make for dessert any day. It does need a few hours to chill so I find it best to either make the cake in the morning or the day before.

lemon poke cake

Ingredients

For the cake:

  • 1 box (15.25 ounces) lemon cake mix
  • 1 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 3.4 ounce box instant lemon pudding mix, (1 small box)
  • 2 cups milk
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract

For the frosting:

  • 1 (8 oz package) cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon pure lemon extract
  • 16 ounces heavy cream
  • 2 tablespoon lemon zest
  • 1/2 teaspoon lemon extract
  • 12-15 lemon cookies, crushed
Deiss zester with a bowl of lemons

How to Make Lemon Poke Cake

Step 1

Preheat oven to 350 degrees F. Spray a 13×9 inch baking pan with non-stick spray or use the La Tourangelle’s all purpose baking spray. Set aside.

Step 2

In a large bowl, combine the cake mix, water, oil, and eggs. Beat until just combined and then add the lemon extract and lemon zest. No need for a stand mixer for this. I used a hand held electric mixer.

Step 3

Pour cake batter into prepared baking pan. Bake according to box directions, about 21-25 minutes or until a toothpick inserted into the center comes back clean. Remove from oven. Cool 5 minutes.

lemon cake batter in baking pan

Step 4

Using the handle of a wooden spoon, poke hole all over the cake. Don’t be shy when doing this.

poke holes in cake with wooden spoon

Step 5

Make the pudding: In a medium size mixing bowl, using an electric hand mixer, mix together the pudding mix and milk until thickened but, still pourable. Spread pudding over the cake gently pushing into the holes. Cool cake to room temperature.

adding the lemon pudding to cake

Step 6

To make the frosting: In a medium size mixing bowl using an electric hand mixer, cream together cream cheese, powdered sugar, lemon juice and lemon extract. Add the heavy cream and continue to beat on medium-high speed until fluffy and soft peaks form. Mix in the 2 tablespoon lemon zest by hand.

Step 7

Frost the top of the cake. Crush the lemon cookies in a ziplock bag and sprinkle over frosting. Chill for 4 hours or overnight before serving.

lemon poke cake with lemon cookie crumbles

Tips, Tricks, and FAQs

  • You can use a golden yellow cake if you can’t find lemon.
  • The baked cake will store for about 5 days in the refrigerator.
  • Lemon curd can replace the pudding, or if your prefer use vanilla pudding.
  • Frozen whipped topping (thawed) can be used in place of making homemade.
  • Milk – you can use whole, 2%, or even skim.
lemon poke cake topped with lemon cookies

Wednesday #LemonWeek Recipes

lemon poke cake

The lemon pudding drips down into the poke cake’s holes, and absorbs into the cake making it even more moist. Bursts of lemony goodness in every bite, even in the frosting.

lemon poke cake with lemon cookie crumbles

Lemon Poke Cake

This easy Lemon Poke Cake has bursts of lemon in every layer and topped with a creamy whipped lemon frosting. This moist lemon cake does not disappoint. Perfect for all of your summer dessert needs.
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dessert, lemon, lemon cake, lemon poke cake, poke cake
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12 people

Ingredients

For the cake:

  • 1 box (15.25 ounces) lemon cake mix
  • 1 cup water
  • 3 eggs
  • cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon zest

For the pudding:

  • 1 box (3.4 ounce) instant lemon pudding mix
  • 2 cups milk

For the frosting:

  • 1 8 ounce package cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 16 ounces heavy cream
  • 2 tablespoons lemon zest
  • 12-15 lemon cookies, crushed

Instructions

  • Preheat oven to 350 degrees F. Spray a 13×9 inch baking pan with non-stick spray or use the La Tourangelle’s all purpose baking spray. Set aside.
  • In a large bowl, combine the cake mix, water, oil, and eggs. Beat until just combined and then add the lemon extract and lemon zest. No need for a stand mixer for this. I used a hand held electric mixer.
  • Pour cake batter into prepared baking pan. Bake according to box directions, about 21-25 minutes or until a toothpick inserted into the center comes back clean. Remove from oven. Cool 5 minutes.
  • Using the handle of a wooden spoon, poke hole all over the cake. Don’t be shy when doing this.
  • Make the pudding: In a medium size mixing bowl, using an electric hand mixer, mix together the pudding mix and milk until thickened but, still pourable. Spread pudding over the cake gently pushing into the holes. Cool cake to room temperature.
  • To make the frosting: In a medium size mixing bowl using an electric hand mixer, cream together cream cheese, powdered sugar, lemon juice and lemon extract. Add the heavy cream and continue to beat on medium-high speed until fluffy and soft peaks form. Mix in the 2 tablespoon lemon zest by hand.
  • Frost the top of the cake. Crush the lemon cookies in a ziplock bag and sprinkle over frosting. Chill for 4 hours or overnight before serving.

Notes

You can use a golden yellow cake if you can’t find lemon.
The baked cake will store for about 5 days in the refrigerator.
Lemon curd can replace the pudding, or if your prefer use vanilla pudding.
Frozen whipped topping (thawed) can be used in place of making homemade.
Milk – you can use whole, 2%, or even skim.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!
lemon poke cake with lemon cookie crumbles

Other Lemon Cake You Make Enjoy

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5 from 7 votes

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13 Comments

  1. 5 stars
    This poke cake is so fun! I love the crushed cookies on top. Thanks for another delicious lemon recipe, can’t wait to enjoy them all!

  2. I love poke cakes. Fun to make, Fun to eat and poratable for pot lucks.

  3. I really need to try poke cakes! Yours with it’s gorgeous lemony color will definitely be first!

  4. 5 stars
    I love poke cakes and love your ideas, I have some leftover lemon curd and am going to use that in place of the pudding! Amazing cake!

  5. 5 stars
    I can never pass up a good poke cake! This is getting bookmarked to make this weekend!

  6. 5 stars
    This poke cake was everything I hoped it would be. So creamy moist and delicious!

  7. I just love your Lemon Poke Cake! I haven’t made a poke cake in so long! Thank you for the inspiration. I can’t wait to make one soon!

  8. YUM and love that this will feed a crowd!

  9. 5 stars
    Poke Cakes are the BEST and easiest recipes. LOVE it!

  10. Great recipe and thanks for all the tips and tricks!

  11. This is a fun and delicious cake! I love the bursting flavors of lemon in every bite. SO YUM!

  12. 5 stars
    Looks delicious! I bet the crushed cookies on top give it a fantastic little crunch!