This lemon poke cake is sunshine in every bite.
With zesty lemon cake, a gelatin-soaked center, and creamy vanilla pudding topping, it’s the perfect chilled dessert for summer gatherings, potlucks, or when you’re craving a tangy treat.
Why You’ll Love This Recipe
Bursting with lemon flavor – Thanks to lemon cake mix, lemon gelatin, and lemon juice.
Soft and moist – Gelatin seeps into the cake creating the perfect texture.
Make-ahead friendly – Even better when chilled overnight.
Easy to make – Simple steps with boxed mix and instant pudding.
What You’ll Need (Ingredient Highlights)
Lemon cake mix – A boxed mix keeps prep quick and easy.
Lemon-flavored gelatin – Creates the signature poke cake effect.
Eggs & oil – For richness and structure.
Vanilla instant pudding – A cool, creamy topping.
Frozen whipped topping – Light and fluffy finish.
Milk – For mixing the pudding layer.
Pro Tips Before You Start
Use a fork or skewer – To poke evenly spaced holes for better gelatin absorption.
Hot + cold water – Dissolves the gelatin perfectly.
Chill well – Letting the cake set in the fridge enhances texture and flavor.
Fold, don’t whisk – To keep the whipped topping airy.
How to Make Lemon Poke Cake – Step by Step
Step 1: Preheat & Prep
Preheat oven to 350°F and grease cake pan.
Step 2: Make the Batter
Mix cake flour, water, eggs and oil until smooth and light.
Step 3: Bake
Pour into mold and bake until cake is golden brown and test stick comes out clean.
Step 4: Poke & Add Gelatin
Use a fork to poke the warm surface of the cake.
Dissolve gelatin with hot and cold water, drizzle evenly over the cake.
Let cool completely in the refrigerator.
Step 5: Make the Topping
Beat the pudding, lemon gelatin and milk until smooth.
Gently fold in the whipped cream to create a smooth topping.
Step 6: Top and Chill
Spread the creamy mixture over the cooled cake.
Refrigerate for at least 2 hours before serving.
What to Serve It With
Iced tea or lemonade – Complements the lemony notes.
Fresh berries – Strawberries or raspberries add freshness.
Mint leaves – A touch of green and extra flavor.
Variations & Substitutions
Try lime or orange gelatin – For a citrusy twist.
Use lemon pudding – To double down on lemon flavor.
Top with crushed cookies – Like vanilla wafers or graham crackers.
Make it gluten-free – With GF cake mix.
Storage Tips
Refrigerate – Store in the fridge for up to 4 days.
Cover tightly – To keep it moist and fresh.
Freeze individual slices – For up to 1 month (without whipped topping).
FAQs
Can I use sugar-free gelatin and pudding?
Yes, this works great for a lighter version.
Can I make it the day before?
Absolutely—it’s even better chilled overnight.
What’s the best way to poke holes?
A fork or wooden skewer works best to create channels for the gelatin.
Can I use homemade whipped cream?
Sure! Just stabilize it with a bit of cornstarch or gelatin.
Does this work with chocolate cake?
Technically yes, but it’s best with citrus or vanilla flavors.
Is this a no-bake recipe?
No, but it’s very simple—the oven is only needed for the cake.
Final Thoughts
If you’re craving something light, bright, and creamy, this lemon poke cake is a must-try.
With its dreamy texture and tangy sweetness, it’s a dessert that always disappears fast—make extra if you can!
