Lemon Poke Cake is a simple and delicious lemon dessert that is sure to be a family favorite! This recipe combines a moist lemon cake mix, lemon jello, and is topped with creamy whipped topping and a sprinkle of lemon zest.
Lemon poke cake recipe is a delicious cake that combines the bright and citrusy flavors of lemon gelatin with a tender baked cake. For an extra touch, garnish the fluffy cake with fresh lemon zest, before serving.
Made with simple ingredients, this is the perfect dessert for all lemon lovers!
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Check out my Lemon Pudding Bundt Cake, No Bake Lemon Pie with Graham Cracker Crust, and my Lemon Raspberry Loaf Cake for more lemon desserts you'll love! For an Italian lemon treat, try this Lemon Ricotta Bundt Cake or Lemon Polenta Cake.
You'll Love Lemon Poke Cake
Lemon Poke Cake is a simple and delicious recipe that's perfect for any occasion. It's great to have on hand for summer get togethers and is is great to make ahead.
This lemon cake recipe is made with a simple cake batter, lemon jell-o and cool whip. It's an easy cake to whip up and a convenient and time saving option for busy bakers.
It's a great recipe! You can prepare it a day in advance, by refrigerating the cooled cake, then add your topping when ready to serve!
You'll love that you can make this recipe using just a few store-bought convenience ingredients. The result is a super moist and flavorful lemon cake that's always a crowd favorite.
So, if you're looking for an easy dessert that's full of bright lemony flavor, give this Lemon Poke Cake recipe a try. You're going to love it!
Ingredients and Substitutions
- Lemon cake mix: Use your favorite boxed cake mix for this recipe. You'll need a 15.25 ounce box. You can use yellow cake mix or white cake mix if you can't find lemon. Just add some lemon juice and zest to the batter.
- Boiling water: Used to dissolve the lemon Jello gelatin.
- Lemon Jello gelatin: A box of lemon gelatin is the best way to add lots of lemon flavor to this recipe. Make sure you are using the instant lemon Jell-O and not instant lemon pudding mix.
- Cold water: Added to the Jello mixture after the gelatin has dissolved in boiling water.
- Whipped topping: A tub of whipped topping is used to add a creamy layer on top of the cake. You can substitute whipped heavy cream or whipped cream if needed.
- Lemon zest: A little lemon zest is used as a garnish for the cake, adding a burst of fresh lemon flavor. Sprinkle on top of the whipped topping before serving. You could also garnish with lemon slices or dollops of lemon curd.
How To Make Lemon Poke Cake
Lemon Poke Cake is a simple and delicious recipe made with just a few ingredients.
Step 1. Prepare cake
Preheat oven to 350 degrees and great as 9 x 13 inch baking dish with nonstick cooking spray. Use a hand mixer to mix lemon cake in a large mixing bowl according to package instructions.
Pour batter into prepared baking dish. Bake cake for 25-30 minutes or until a toothpick comes out clean.
Step 2. Prepare Jello mixture
In a medium bowl, dissolve lemon Jello in 1 cup boiling water. Then, stir in ½ cup cold water until well mixed.
Step 3. Poke holes and add Jell-O
Once the cake is baked, use the end of a wooden spoon to poke holes all over the surface of the cake.
Then, pour the prepared Jello mixture evenly over the cake, ensuring it seeps into the holes.
Allow the cake to cool to room temperature.
Step 4. Top with whipped topping
Spread the whipped topping over the cooled cake. Refrigerate the cake for at least 2 hours or until the whipped topping is firm.
Before serving, garnish with lemon zest for an extra burst of flavor. Cut the cake into squares and serve!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- When poking holes in the cake, use a fork or the handle of a wooden spoon and make sure the holes go all the way to the bottom of the cake.
- Allow the moist cake to cool to room temperature before pouring the Jello mixture over it. If the cake is too warm, the Jello may not set properly.
- After adding the whipped topping, refrigerate the cake for 1-2 hours, or until the topping is firm. Garnish the whipped topping with lemon zest, fresh berries or slices of lemon.
- Store leftover Lemon Poke Cake in an airtight container in the refrigerator for up to three days.
Frequently Asked Questions
I recommend to storing the cake in the refrigerator due to the Jello and whipped topping components. It can be stored in the refrigerator for 3-4 days.
Wrap the unfrosted cake tightly in plastic wrap or use an airtight container. Freeze for up to 2-3 months.
Transfer the frozen cake (or slices) to the refrigerator and allow it to thaw overnight.
More Lemon Recipes You Might Enjoy
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Lemon Poke Cake
Ingredients
- 15.25 ounces lemon cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 1 package lemon Jell-O gelatin (3.4 ounces)
- 8 ounces whipped topping
- lemon zest, for garnish
Instructions
- Preheat the oven to 350°F and prepare a 9x13 inch baking dish with non-stick cooking spray.
- Mix the cake mix according to the instructions on the package, beating in the water, vegetable oil, and eggs. Then, pour the batter into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, mix the Jell-O gelatin with 1 cup of boiling water in a small bowl. Stir until the gelatin is completely dissolved, then add ½ cup of cold water and stir again.
- Once the cake is finished baking, take it out of the oven and let it cool for a few minutes. Using the back of a wooden spoon, poke holes all over the top of the cake. Be sure to poke all the way down to the bottom of the cake.
- Pour the Jell-O mixture over the cake, making sure to pour it evenly over the entire surface.
- Let the cake cool to room temperature. Once the cake has cooled, spread the whipped topping over the top of the cake.
- Refrigerate the cake for at least 2 hours, or until the whipped topping is firm. Before serving, garnish the cake with lemon zest.
Notes
- When poking holes in the cake, use a fork or the handle of a wooden spoon and make sure the holes go all the way to the bottom of the cake.
- After adding the whipped topping, refrigerate the cake for 1-2 hours, or until the topping is firm. If you're feeling really fancy, top the whipped topping with fresh berries or slices of lemon.
- Storing: I recommend to storing the cake in the refrigerator due to the Jello and whipped topping components. It can be stored in the refrigerator for 3-4 days.
- Freezing: Wrap the unfrosted cake tightly in plastic wrap or use an airtight container. Freeze for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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