Lemon Poke Cake
Lemon Poke Cake is a chilled dessert made in a 9X13 pan with lemon boxed cake mix. It has a moist, tender texture and a creamy punch of lemon curd pudding throughout.
If you love vibrant and delicious desserts like this, try my Strawberry Poke Cake or this Sunshine Cake.
A Quick Look at the Recipe
- ✅ Recipe Name: Lemon Poke Cake
- ⏲️ Ready In: 40 minutes + time to cool
- 👨👨👦👦 Serves: 12
- 🍽️ Calories: 309 kcal
- 🥣 Main Ingredients: Cake mix, oil, eggs, lemon curd,instant pudding, lemon zest, and Cool Whip
- 💯 Why You’ll Love It: Its bold, citrusy flavors, ultra-moist texture, and easy prep with a cake mix make it perfect for a sweet treat.
Looking for the most vibrant and luscious lemon cake in all the land? You’ve just hit the jackpot!
Fresh lemon zest is what makes this easy 9X13 cake. Who knew that just a tiny bit of lemon zest could pack such a bold and bright punch? This recipe uses only a small amount of zest, so don’t skip it. It makes a difference!
Combine that extra lemon vibrance with ribbons of lemon custard pudding infused all throughout the body of the cake, and whoa! You’ve got yourself a beautiful lemon cake that’s fit for a KING: tender, moist, and oh so flavorful.
My Banana Cake Using Box Mix is in a 9×13 pan, too, and I love how easy it is to serve. We also enjoy Cherry Almond Cake. It is such a pretty dessert that starts with a boxed cake mix.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Duncan Hines Lemon Cake Mix: I just recently discovered that Duncan Hines cake mixes have two more ounces of dry cake mix in the box than most others. The end result: a thicker, denser cake because there is more batter going into the pan. For a few extra cents, you get alot more cake!
- For the lemon custard pudding: Instant lemon pudding, milk, lemon curd. You will typically find the lemon curd in the jelly and jam aisle at the grocer, or in the baking aisle near the pie fillings.
- Frozen whipped topping: I like extra creamy Cool Whip when I can find it.
- Lemons: You will need three lemons for this recipe. Two lemons are used for the zest and the third lemon is sliced for decorating the top of the cake.
Step by Step Instructions
Step 1: Preheat the oven to 350 degrees F.
Step 2: In a large mixing bowl, add the cake mix ingredients and prepare according to package directions.
Step 3: Pour the batter into a greased 9×13-inch pan and bake as directed, approximately 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
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Step 4: Immediately cover the cake pan with foil and let the cake cool while covered. Once fully cooled, use the tip of a round wooden spoon handle to poke holes all over the top of the cake in 1-inch intervals.
Step 5: While the cake is cooling, combine the pudding mix, milk, and lemon curd in a medium mixing bowl and gently mix until smooth.
Step 6: Transfer the pudding mixture to the cooled cake, spreading it evenly over the top, and press down gently to ensure it sinks into all the holes.
Step 7: Spread the whipped topping evenly over the pudding layer.
Step 8: Use your fingers to sprinkle the lemon zest evenly over the whipped topping. Refrigerate overnight or for 8-10 hours. Garnish with sliced lemons before serving, if desired. Lemon Poke Cake is always best served well chilled.
My Recipe Tips
- Use a lemon zester to gather the zest to make the task super quick and easy. Run the zester over the exterior of the lemon, removing only the bright part of the zest.
- For a fun twist, use a strawberry cake mix instead of lemon. The lemon curd pudding (custard) makes a pretty constrast to the pink cake inside and the flavors are delicious. Garnish with fresh chopped strawberries on top.
- This cake is also very pretty when garnished with strawberries or blueberries.
Lemon Poke Cake FAQs
Covering the cake with foil as soon as it comes out of the oven traps heat, creating condensation that the cake absorbs, making it extremely moist.
Towards the end of the baking time, insert a cake tester or toothpick into the center of the cake. If it comes out clean, the cake is fully baked. If there is batter clinging to the tester, the cake is not ready. Bake for 5-10 more minutes and test again.
Opening the oven door during the first part of the baking time can create a sudden drop in the oven temperature, which may cause your cake to sink in the middle. Avoid opening the oven door during the first 15-20 minutes of baking time.
Lemon Poke Cake leftover should be stored in an airtight container in refrigeration for up 3-4 days. Lemon Poke Cake can be frozen in an airtight container for up to 6 months. Just thaw and enjoy!
More Recipes
If you are looking for more vibrant cakes and desserts, try my Lemon Loaf Cake for a dense, pound-cake-like cake. Or mix it up with a Strawberry Angel Food Cake Dessert. Loaded with light and fluffy whipped cream, angel food cake, and fresh flavors. Or try this Strawberry Lemon Poke Cake for all the flavors together!
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Lemon Poke Cake
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Ingredients
- 15.25 ounce box Duncan Hines Lemon Cake Mix Plus the ingredients required to make the cake according to package directions
- 3.4 ounce package instant lemon pudding I used Jell-o Brand
- 1 cup milk I used 2%
- 11 ounce jar lemon curd
- 8 ounce frozen whipped topping such as Cool Whip, thawed
- 2 medium lemons, zest of optional, but recommended
- 1 medium lemon sliced thinly, for garnishing the top of the cake or for garnishing each piece as it is served
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the cake mix according to package directions. Pour the batter into a greased 9×13-inch pan and bake as directed, approximately 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean.15.25 ounce box Duncan Hines Lemon Cake Mix
- Immediately cover the cake pan with foil and let the cake cool while covered. Once fully cooled, use the tip of a round wooden spoon handle to poke holes all over the top of the cake in 1-inch intervals.
- While the cake the cake is cooling, combine the pudding mix, milk and lemon curd in a medium mixing bowl, gently mixing until smooth.3.4 ounce package instant lemon pudding, 1 cup milk, 11 ounce jar lemon curd
- Transfer the pudding mixture to the cooled cake, spreading it out evenly over the top of the cake, pressing down gently to be sure it sinks down into all of the holes.
- Spread the whipped topping evenly over the pudding layer, then use your fingers to sprinkle the lemon zest over the whipped topping.8 ounce frozen whipped topping, 2 medium lemons, zest of
- Refrigerate overnight or for 8-10 hours. Garnish with sliced lemons before serving, if desired.1 medium lemon
- Lemon Poke Cake is always best served well chilled.
Notes
- This cake is also very pretty when garnished with strawberries or blueberries.
- Use a lemon zester to gather the zest to make the task super quick and easy. Run the zester over the exterior of the lemon, removing only the bright part of the zest.
- For a fun twist, use a strawberry cake mix instead of lemon. The lemon curd pudding (custard) makes a pretty constrast to the pink cake and the flavors are delicious. Garnish with fresh chopped strawberries on top.