Why You’ll Love This Recipe
This Lemon Cream Poke Cake is a sunshine-filled dessert that brings back sweet memories of spring afternoons and family picnics. With its fluffy yellow cake base soaked in tangy lemon pudding and topped with whipped cream and lemon zest, it’s the kind of refreshing treat that disappears fast at gatherings. It’s cool, creamy, and bursting with citrus flavor—perfect for lemon lovers or anyone who needs a bright bite of joy.
Ingredients
- 1 box yellow cake mix (plus ingredients called for on box)
- 2 (3.4 oz) boxes instant lemon pudding mix
- 4 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- 1 tbsp lemon zest (optional, for garnish)
- Lemon slices, for garnish (optional)
Directions
- Bake the yellow cake in a 9×13 inch pan according to the package directions. Let it cool for 10–15 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake, spacing about 1 inch apart.
- In a large bowl, whisk together the lemon pudding mixes and cold milk for 2 minutes until thickened slightly.
- Immediately pour the pudding evenly over the cake, spreading with a spatula to ensure it fills the holes.
- Refrigerate the cake for at least 1 hour to set the pudding.
- Spread whipped topping evenly over the chilled cake.
- Garnish with lemon zest and slices if desired.
- Keep refrigerated until ready to serve.
Servings and Timing
Servings: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Variations
- Lemon-Blueberry Version: Add a layer of fresh blueberries between the pudding and whipped topping.
- Strawberry Lemonade Twist: Use strawberry pudding instead of lemon and top with sliced strawberries.
- From-Scratch Cake: Replace the box mix with homemade yellow cake for a fully homemade version.
- Extra Zing: Add 1 tsp of lemon extract to the pudding for more punch.
Storage and Reheating
Store any leftovers covered in the refrigerator for up to 4 days. This cake is best served cold, so no reheating is necessary. For longer storage, individual slices can be frozen in airtight containers for up to 1 month. Thaw in the fridge overnight before serving.
FAQs
Can I use homemade pudding?
Yes, but make sure it’s still pourable to fill the holes before it sets.
Can I make this cake a day ahead?
Absolutely! In fact, it tastes even better the next day as the flavors meld together.
Can I use different pudding flavors?
Yes, vanilla, coconut, or strawberry also work well with the lemon theme.
Can I use whipped cream instead of whipped topping?
Yes, freshly whipped cream can be used, but stabilize it with a bit of sugar or gelatin so it holds its shape.
Conclusion
This Lemon Cream Poke Cake is light, luscious, and incredibly easy to make—perfect for holidays, BBQs, or just when you’re craving something zesty and sweet. The creamy texture, refreshing lemon flavor, and beautiful presentation make it a go-to dessert that brings joy with every bite. Make it once and you’ll be hooked.