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 intricate ingredients in many warmer weather sweet and savory foods we love. This poke cake is one I wanted to add to my recipe file not only for the incredible flavor, but the ease of preparation making it accessible to bakers of all skill levels.
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 Burst Poke Cake: One box golden vanilla cake mix (plus eggs, oil and water to prepare), instant 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, citrus grater, 13 x 9 inch baking dish, 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 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 x 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.
- 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
- 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
- To make the 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 x 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.
- To make the pudding: 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)
- To make the frosting: In a medium size mixing bowl using an electric mixer, cream together 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.
- Chill for 4 hours or overnight before serving. (May use additional whipped cream and lemon slices to decorate as pictured, if desired.)
- Store leftovers chilled.