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Lemon Poke Cake Recipe

A bright, tender lemon poke cake soaked with lemon Jell-O, layered with lemon curd and pudding, and finished with lemon-scented whipped cream.
Prep Time1 hour
Cook Time30 minutes
Total Time9 hours 30 minutes
Servings: 12 slices

Ingredients

  • 1 box white cake mix lemon or yellow cake mix also work
  • 3 large eggs room temperature
  • 1/3 cup oil
  • 3 lemons zested
  • 1/4 cup fresh lemon juice
  • 1/3 cup milk
  • 2/3 cup sour cream
  • 1 box lemon Jell-O 3 ounces
  • 1 cup boiling water
  • 1 small box lemon instant pudding mix
  • 2 cups cold milk
  • 2 cups lemon curd
  • 1 pint heavy whipping cream
  • 1 tablespoon lemon zest
  • 1/2 cup powdered sugar

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a large bowl, combine the cake mix, eggs, 1/3 cup oil, 3 zested lemons, 1/4 cup fresh lemon juice, 1/3 cup milk, and 2/3 cup sour cream; stir until smooth and well combined.
  • Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • While the cake bakes, dissolve the 3-ounce lemon Jell-O in 1 cup boiling water, stir to combine, and let the mixture cool to room temperature.
  • When the cake is still warm, use the back of a wooden spoon or a skewer to poke holes evenly all over the top of the cake.
  • Pour the cooled lemon Jell-O mixture over the warm cake, allowing it to soak into the holes; spread gently so it penetrates evenly.
  • Spread 2 cups lemon curd evenly over the cake surface.
  • In a bowl, whisk the lemon instant pudding mix with 2 cups cold milk until thickened, then immediately pour the pudding over the cake and spread to cover.
  • Refrigerate the cake for several hours or preferably overnight to set and allow flavors to meld.
  • Before serving, beat 1 pint heavy whipping cream with 1 tablespoon lemon zest and 1/2 cup powdered sugar until stiff peaks form, then spread the whipped cream over the chilled cake.
  • Chill the cake an additional hour if desired, slice into 12 pieces, and serve.

Equipment

  • 9x13 inch Baking Dish
  • Mixing bowls
  • Measuring cups and spoons
  • Wooden Spoon or Skewer
  • Whisk
  • electric mixer or whisk

Notes

  • Fill the holes while the cake is still warm so it soaks in well.
  • Pour the pudding over the cake immediately after mixing to prevent it from setting first.
  • For a nicer presentation, decorate with chocolate-dipped candied lemons if desired.