Luscious Lemon Poke Cake
Brighten up your dessert table with this irresistible Luscious Lemon Poke Cake—a zesty, moist treat that’s as easy to make as it is delightful to eat. This recipe starts with a boxed lemon cake mix for convenience, baked to golden perfection before being infused with a luscious lemon pudding filling that seeps into every bite. Topped with a tangy lemon glaze, a cloud-like layer of whipped topping, and a sprinkling of fresh lemon zest, this dessert perfectly balances sweet and tart flavors. Ready in just under an hour, it’s a show-stopping dessert ideal for any occasion, from backyard barbecues to elegant brunches. The easy-to-follow instructions and vibrant citrus flavor make this poke cake a sunshine-filled crowd-pleaser!
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Recipe Information
Ingredients
- 1 box lemon cake mix
- 1 cup water
- 0.5 cup vegetable oil
- 3 large eggs
- 1 box (3.4 ounces) instant lemon pudding mix
- 2 cups milk
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 8 ounces whipped topping
- 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, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth.
Pour the batter into the prepared baking dish and smooth it out evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for about 10 minutes. Then use the end of a wooden spoon to poke holes all over the surface of the cake, spacing them about 1 inch apart.
In another bowl, whisk together the instant lemon pudding mix and milk until smooth and slightly thickened, about 2 minutes.
Pour the pudding mixture evenly over the cake, making sure it fills the holes. Use a spatula to spread any excess across the top.
Cover the cake and refrigerate for at least 2 hours to allow the pudding to set.
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth to create a lemon glaze.
Drizzle the lemon glaze over the chilled cake.
Spread the whipped topping evenly over the top of the cake and sprinkle with the lemon zest.
Slice and serve. Store any leftovers covered in the refrigerator.
Nutrition Facts
Calories |
4814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.7 g | 297% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 70.9 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 4129 mg | 180% | |
| Total Carbohydrate | 650.9 g | 237% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 450.0 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 1618 mg | 124% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1536 mg | 33% | |
*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.
