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 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 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.
- Bake – 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.
- While the Cake Bakes – 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)
- Cream Cheese Frosting – Cream together cream cheese, powdered sugar, lemon juice and lemon extract. 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 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 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
Servings: 16 pieces
Calories: 428kcal
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 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. (Use additional whipped cream and lemon slices to decorate as pictured, if desired.)
- Chill for 4 hours or overnight before serving. Store leftovers chilled.
Nutrition
Serving: 1piece | Calories: 428kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 329mg | Potassium: 88mg | Fiber: 1g | Sugar: 32g | Vitamin A: 486IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Made this Lemon Burst Poke Cake yesterday and it is absolutely delicious. I will definitely making this again.😋😋😘. I’m thinking Easter.
Oh wonderful, I love this one, too.
Wat can we use instead of eggs??
See a list of substitutions here.
Have you ever tried this with lemon jello mix instead of pudding?
I make this cake just as I developed it. Some poke cakes do use jello, if you wanted to adapt. Personally, I wouldn’t change a thing.
Have you tried with a lemon cake mix rather than yellow?? We LOVE really intense lemon flavor and wondered if lemon cake mix would be ok?
Oh sure, go for it!
Did you try it? Was it too lemony?
How long do to beat the icing after adding the cream? Mine seems too runny.
Hmm, you should continue beating until it thickens at least.
I’ve been beating for over 10 min and my frosting is still runny Any suggestions ???
I can’t image with the amount of cream cheese and cream that it would be anything but, fluffy. Cream on it’s own when whipped would become fluffy with no other additives. You could try adding more powdered sugar but, this frosting isn’t runny.
Melissa. I made this lemon poke cake , It was so good.I could not stop eating, I love anything lemon. Have to try the carrot cake next.
Oh wonderful, I’m a lemon fan as well. I hope you find some other poke cakes to enjoy here on my website, too. The carrot cake version is super tasty!
Hi-is this cake just as delish if made and refrigerated the day before? Should it be served chilled?
Thank you!
Gretchen Smith
Sure, this cake can be made the day before. It can be served chilled or at room temperatue but, store leftovers chilled..
Thanks so much!????
I wasn’t sure how fluffy the icing was supposed to be. It wasn’t quite icing texture but not whipped cream either. Not sure if I mixed it long enough.
Melissa, this looks amazing. I just finished baking, poking, and spreading the pudding. But the pudding was very reluctant to go in the poke holes. I poked a bunch of holes with a wooden spoon and tried to push the pudding in but most of it just stayed on top. Although I live in the South, I didn’t grow up here and I worry I missed some important childhood lesson in cake poking. Can you advise? Thank you! I can’t wait to try the finished product.
Hi Valerie, next time you make this make the pudding a bit thinner. It will set-up after it chills and that will make it easier to go into the holes.
Melissa, this is the best lemon cake that I have ever made and it is going into my “favorite dessert” rotation.
I made it a couple of days ago and brought it to work. The entire 9×13 pan of cake disappeared in 15 minutes, including someone who completely scraped the pan of any possible crumbs that may have been left!
I had many people ask me for the recipe and I was happy to pass this link along!
That nakes me happy Wendi! I’m delighted you and your colleagues enjoyed this one. Thank you for taking the time to let me know.
Absolutely divine! Even better (if that is possible) the next day. Flavors intensify! Rave reviews and recipe requests!
So good, I had to pause a moment and decide if I wanted to claim the cake as a signature dish and NEVER give out the name or recipe!???? Drat the internet — the recipe can easily be found!
Thanks for the recipe and photos!
Wonderful Sherri, this cake tastes just like spring feels, doesn’t it? So happy you enjoyed this one!
I love lemon cakes, so this is a must try ????
Looks great! Does the heavy cream need to be whipped before combining with cream cheese mixture, or is it simply poured in and mixed until it becomes whipped cream? Thank you
Follow the recipe for what to add when for the best results.
I’m not sure this amswered your question. Her response wasn’t clear. Whip the cream first? Yes or no?
No, if it doesn’t say “whipped cream” in the instructions you don’t whip it. Add the cream…no need to whip it before adding or that step would have been included.
Sounds extra yummy with the exception of the cream. Must cream be used or is there some substitute that would not effect what must be marvelous flavor? Thank you.
You can use Cool-Whip if you prefer.
Hi do you have a recipe for a pineapple pie?
Several, browse the recipe index here.
Can I used cool whip instead of making whipped cream? If so, how much?
Yes, if you prefer. 2 (8-oz)
lemon,lemon,lemon,love it ll. thank you for this wonderful cake recipe
My pleasure, enjoy!
I love this recipe
Thanks Ashley, this is one of my favorites, too!
Melissa, this is a beautiful cake…maybe one of your most beautiful!! Your cakes are always so pretty…. you take so much time in getting everything just so… I admire you!
I love all of your recipes. I love everything that I’ve been able to fix.
Thank you for such a sweet note, Nancy. I’m delighted you’re finding some recipes to enjoy!
Melissa,
Thank you, I love anything lemon.
Nancy
I do as well Nancy, it’s my pleasure!
Melissa, How long will this cake last in the fridge? I would like to make it a day early and wondered if the whipped cream frosting will hold up.
You can make this the day before, the cream cheese stabilizes the cream.
Can I use lemon cake mix?
If you prefer to, sure.
Thank you! I need to make three the same day for different occasions, a day ahead will be wonderful!
Should it be refrigerated before serving?
Yes, please store chilled.
Will a lemon cake work?