Sweet and fluffy lemon poke cake is infused with lemon pudding mix and topped with lemon glaze for a sweet treat perfect for summer and spring!

Close-up image of a slice of lemon poke cake, sitting on a white round plate.

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Easy Lemon Poke Cake Recipe

Looking for the perfect springtime dessert? This lemon poke cake has you covered! It couldn’t be easier to make thanks to the cake and pudding mix, and the taste is out of this world.

With this moist lemon cake recipe, there is no lack of lemon flavor. Lemon cake mix and pudding mix make the base of the cake. Then, a lemon glaze goes over the top, filling all the holes to absorb that sweet and tangy flavor.

In under an hour, you’ll have a tasty dessert on the table that will be hard to resist!

(Can’t get enough lemon desserts? Try out my Lemonade Cake, Lemon Pound Cake, Lemon Cupcakes, and Lemon Bars, too!)

Close-up image of a square slice of lemon poke cake, sitting on a cake spatula.

Ingredients For Lemon Poke Cake

To print: see recipe card below

1 package lemon cake mix – Any brand of lemon-flavored boxed cake mix will work. Just make sure it is 15.25 ounces.
1 package instant lemon pudding mix – Make sure it is a 3.4-ounce pack of instant lemon pudding mix. Regular pudding mix won’t work the same way in the recipe. I like the lemon Jello mix, but any variety will work.
3/4 cup warm water
1/2 cup vegetable oil
4 eggs
1/2 cup lemon juice – Use fresh lemon juice for that bold, tangy flavor.
2 cups powdered sugar

Variations:

If lemons are not your favorite, swap out the flavor for another fruit like strawberry or banana.
Yellow cake mix will work if you want a slightly less lemon flavor in the cake.
Substitute the lemon glaze for Cool Whip to make a fluffy filling.

Image of a 9 x 13" casserole baking dish with lemon cake batter.

Top down image of a 9 x 13 casserole dish with baked lemon cake.

Directions For How to Make Lemon Poke Cake

Prepare: Preheat the oven to 350 degrees Fahrenheit, and grease a 9×13-inch baking pan with cooking spray.
Make the cake: In a large bowl, combine the lemon cake mix and pudding mix. Add the water, oil, and eggs to the bowl, and whisk until smooth. Pour the batter into the prepared cake pan.
Bake the cake: Bake the cake in the oven for 40 minutes. The cake will be golden brown and spring back to the touch when ready.
Make the glaze: Combine the lemon juice and powdered sugar in a bowl, and set it to the side.
Assemble the cake: Remove the cake from the oven. Poke holes across the top with a fork or the handle of a wooden spoon. Then, pour the prepared glaze over the top of the warm cake, letting the glaze absorb into the holes as you go.
Cool the cake: Let the cake fully absorb the glaze while it cools, and enjoy when done!

Serving Suggestions

Lemon: Bring more lemon flavor to the cake by topping it with fresh or even candied lemon slices. Or, add a sprinkling of lemon zest.
Fresh fruit: Serve the cake alongside a fresh fruit salad to balance out the sweetness of the cake.
Lemon curd: A drizzle of lemon curd on top of a slice of cake will add another layer of lemon flavor.
Whipped Cream: Smear homemade whipped cream over the cake just before serving for an extra layer of sweet, creamy deliciousness.

Close-up image image of a square slice of lemon poke cake, sitting on a white round plate with a bite taken out of it.

How To Store Lemon Poke Cake

Store leftover cake in the fridge for up to five days. To keep it fresh, wrap it tightly in plastic wrap, and transfer it to an airtight container.
Freeze the cake for up to three months. Just keep in mind that the texture may change slightly once thawed.
Thaw in the fridge overnight before serving.

Quick Tip

To keep the lemon poke cake from getting soggy, make sure to leave space between the holes in the cake. If they are too close together, everything will mush together.

Lemon Poke Cake

This simple lemon poke cake couldn't be easier to make. Lemon cake mix and lemon pudding mix combine forces to make a moist and fluffy sweet treat.

5 from 1 vote

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Course: Dessert

Cuisine: American

Author: Kasey Schwartz

Servings: servings

Prep Time: 5

Cook Time: 40

Total Time: 45

Equipment

Large mixing bowl
9×13 baking dish
Baking spray
Fork
Measuring cups
Measuring spoon
whisk

Ingredients

Instructions

Preheat your oven to 350ºF and spray a 9×13" baking pan with cooking spray.
In a large bowl, stir the lemon cake mix and pudding mix together.
1 package (15.25 ounces) lemon cake mix, 1 package (3.4 ounce) Instant lemon pudding mix
Add the water, oil, and eggs into the bowl and whisk until smooth.
3/4 cup warm water, 1/2 cup vegetable oil, 4 eggs
Pour the batter into the prepared cake pan and spread evenly.
Bake the cake for 40 minutes. The cake will be golden brown and spring back to the touch.
Remove the cake from the oven and poke holes across the entire top of the cake with a fork.
In a medium sized bowl, whisk together the lemon juice and powdered sugar. Pour the glaze over the top of the hot cake, going slowly so it has time to absorb into the cake as you pour.
1/2 cup lemon juice, 2 cups powdered sugar
Let the cake cool then slice and serve.

Nutrition

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Comments

Kathy says:

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I love lemon, I can’t wait to make this, I have made one like this before and so I know this one will be a great cake full of flavor, thanks!

1. Shyanne - ATM Team says:
  
  at
  
  We’d love to know what you think when you try it out!