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Lemon Burst Poke Cake

Lemon Burst Poke Cake

Course Dessert
Cuisine American
Keyword lemon-burst-poke-cake
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 50 minutes
Servings 16 pieces
Author Melissa Sperka


  • 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


  • 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 9 x 13-inch cake until a toothpick inserted into the center comes back clean.
  • Remove from the oven and immediately poke holes using the back of a wooden spoon or similar over the cake. Be generous.
  • In a medium size mixing bowl whip the pudding mix and milk until thickened but, still pourable.
  • Spread over the cake gently pushing into the holes. Cool completely.
  • To make the frosting, in a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, lemon juice and lemon extract.
  • Add the cream continuing to beat until fluffy and fully combined. Mix in 2 Tbsp lemon zest by hand.
  • Frost the top of the cake and garnish with the remaining lemon zest and grated white chocolate.
  • May use additional whipped cream and lemon slices to garnish as pictured, if desired.