Lemon Poke Cake
Bright, zesty, and irresistibly creamy, this Lemon Poke Cake is a citrus lover’s dream dessert! Featuring a soft and fluffy lemon cake base, this recipe amplifies the tangy flavor by infusing the cake with luscious lemon pudding that seeps into every bite through cleverly poked holes. Topped with a cloud of whipped topping and a sprinkle of fresh lemon zest, this dessert is as refreshing as it is indulgent. With just 20 minutes of prep time, it’s the perfect make-ahead treat for gatherings, potlucks, or when you simply crave a slice of sunshine. Easy to make, beautifully layered, and bursting with citrusy goodness, this chilled Lemon Poke Cake is guaranteed to brighten any occasion.
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Recipe Information
Ingredients
- 1 box Lemon cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 2 3.4-ounce boxes Instant lemon pudding mix
- 4 cups Cold milk
- 8 ounces Whipped topping (thawed)
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water. Mix until fully combined and smooth, following package instructions if provided.
Pour the cake batter into the prepared baking dish and spread it evenly.
Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool for 15 minutes.
Using the back of a wooden spoon or a fork, poke holes evenly across the surface of the warm cake.
In a medium-sized bowl, whisk together both boxes of instant lemon pudding mix and cold milk for about 2 minutes, until slightly thickened.
Pour the pudding mixture evenly over the cake, ensuring it seeps into the holes.
Refrigerate the cake for at least 2 hours to allow it to fully set and chill.
Gently spread the whipped topping over the top of the cake, creating an even layer.
Sprinkle the lemon zest over the whipped topping for an extra burst of flavor.
Slice and serve chilled for a delightful lemony dessert.
Nutrition Facts
Calories |
4584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 669.4 g | 243% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 435.2 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 15.5 mcg | 77% | |
| Calcium | 2083 mg | 160% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
