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.
Servings: 12 people
Ingredients
For the cake:
- 1 box (15.25 ounces) lemon cake mix
- 1 cup water
- 3 eggs
- ⅓ 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.
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.