Lemon Burst Poke Cake
This oh-so-simple Lemon Burst Poke Cake recipe is filled with lemon pudding then topped with a creamy homemade lemon cream cheese frosting. It’s light and refreshing flavor makes it the kind of special dessert that will really show the baking love to your family and friends.
Easy Lemon Burst Poke Cake Recipe
The bight flavor of lemon is associated with spring and warmer weather. It’s a natural progression of thought with fruits like lemons, limes and oranges being incorporated as ingredients in many warmer weather sweet and savory foods we love. This lemon cake is one I wanted to add to my recipe file, not only for the incredible flavor, but it begins with a boxed cake mix making it accessible to bakers of all skill levels. If you’re a fan of lemon recipes and lemon desserts you’ll love this sweet and tangy lemon cake! How to make Lemon Burst Poke Cake: (Scroll down for full printable recipe.)
- Cake Batter – Prepare the cake mix per the package instructions using the amounts of water, oil and eggs called for. Add fresh lemon zest.
- Oven – Pour the batter mixture into a prepared baking pan. Bake in a greased 13×9 inch cake pan until a toothpick inserted into the center comes back clean.
- Poke Holes – Once baked, immediately poke holes all over the cake using the back of a wooden spoon or similar. Be generous.
- Make the Lemon Pudding While the Cake Bakes – Whip together the jello lemon pudding mix and milk until thickened, but still pourable. Spread pudding over the warm cake gently pushing into the holes. Let the cake cool to room temperature.
- Cream Cheese Frosting – In a large bowl, cream together cream cheese, powdered sugar, lemon juice and lemon extract over medium speed. Add the heavy cream continuing to beat until fluffy and fully combined. Add lemon zest.
- Ice the Cake – Frost the top of the cake garnishing with the remaining lemon zest and grated white chocolate.
- Chill in the fridge for 4 hours or overnight before serving. Store leftovers chilled.
How to Make the Best Lemon Burst Poke Cake Recipe
This poke cake is one of those cakes that looks far more involved than it actually is to make. You can finish the top as fancy or as simply as you like. Serve it for a holiday or any special occasion when you want a spectacular sweet ending to your meal.
- Ingredients you’ll need to make homemade Lemon Poke Cake Recipe: One box golden vanilla cake mix (plus large eggs, oil and water to prepare), instant jello lemon pudding mix, lemon zest, milk, softened cream cheese, heavy cream, powdered sugar, lemon juice and grated white chocolate and lemon slices for garnishing the top.
- Kitchen tools you’ll need: A stand mixer or hand mixer, measuring cups and spoons, rubber spatula, large mixing bowl, medium mixing bowl, citrus grater or zester, 13×9-inch baking dish or pan, sharp knife and cutting board.
- What is a Lemon Burst Poke Cake? Bakers of all skill levels can be confident making this cake since it begins with a boxed cake mix. The cake mix batter is infused with fresh lemon zest then immediately after baking, holes are poked all over the surface of the cake. While still warm, it’s filled with lemon pudding. The crowning touch is the icing which is a homemade lemon whipped cream cheese frosting. Poke cakes come in many flavor combinations and this lemon poke cake never disappoints.
- Can I make this poke cake recipe from scratch? Yes, if you prefer. You can use my recipe for Old Fashioned Butter Cake or White Buttermilk Cake baking it in a 13×9-inch pan. Proceed with the recipe as directed.
- Can I use lemon curd in place of lemon pudding? Sure, if you’d like to make your own checkout my recipe for Homemade Lemon Curd here.
- I recommend that you wait and garnish the top with fresh lemon zest just before serving so it will stay fresh.
- Storage and Leftovers: This lemon poke cake once frosted should be kept chilled in the refrigerator. When stored properly, it will keep for up to 5 days.
More Easy Poke Cake Recipes to Make
Checkout these cake recipes that are guaranteed to be the stars of your desserts.
- Carrot Cake Poke ideal for your Spring and Fall holiday desserts.
- Hummingbird Poke Cake combines two favorites into one delectable treat.
- Strawberries and Cream Poke Cake is delicious to the very last crumb.
- Cheesecake Birthday Poke Cake is like a party in your mouth!
- Rocky Road Fudge Poke Cake will thrill the chocolate fans at your table.
- Salted Caramel Coconut Poke Cake is decadent and the toasted coconut gives it another dimension of flavor.
- Boston Cream Poke Cake from Spaceships and Laser Beams.
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Helpful Kitchen Items:
Lemon Burst Poke Cake
Ingredients
- 1 15.25 oz box Golden Vanilla cake mix, plus water oil eggs to prepare (i.e. Betty Crocker)
- 1 Tbsp lemon zest
- 1 3.4 oz box instant lemon pudding
- 2 cups milk
- 1 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 Tbsp fresh lemon juice
- 1 tsp pure lemon extract
- 1 pint heavy cream
- 3 Tbsp lemon zest divided
- 2 Tbsp grated white chocolate
- Additional whipped cream and lemon slices for garnishing Optional
Instructions
- Cake: Prepare the cake mix per the package instructions using the amounts of water, oil and eggs called for. Add 1 Tbsp fresh lemon zest. Bake in a greased 13×9 inch cake pan until a toothpick inserted into the center comes back clean.
- Once baked, immediately poke holes all over the cake using the back of a wooden spoon or similar. Be generous.
- Pudding: While cake bakes in a medium size mixing bowl using an electric mixer, whip together the pudding mix and milk until thickened, but still pourable.
- Spread pudding over the cake gently pushing into the holes. Cool to room temperature. (This doesn't take long)
- Frosting: In a large mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, lemon juice and lemon extract.
- Add the heavy cream continuing to beat on medium-high speed until fluffy and fully combined and soft peaks form. Mix in 2 Tbsp lemon zest by hand.
- Frost the top of the cake garnishing with the remaining lemon zest and grated white chocolate. (Use additional whipped cream and lemon slices to decorate as pictured, if desired.)
- Chill for 4 hours or overnight before serving. Store leftovers chilled.
Can this be made in a 12×12 pan and for how long? Thanks! I’ve made this in the 9×13 for a church function and everyone loved it!
I haven’t tested it in that specific size pan. The cake portion would be thinner if made per the recipe, but it likely could be adapted. If you try it, let us know how it goes!
Make exactly as written except I make my own lemon pudding.
This cake is delicious and rarely have leftover..
Hi Linda, how much prepared homemade pudding did you use? I’m thinking of making my own as well!
So good!
Accidentally bought cook and serve pudding…any suggestions for using this instead of instant?
You can still use it, just let it cool a bit.
This recipe is great. Well worth the effort