Bright, tangy, and effortlessly refreshing, this Lemon Poke Cake is a dessert that delivers sunshine in every slice. Moist yellow cake gets drenched in sweet-tart lemon curd and sweetened condensed milk, then topped with clouds of whipped cream and fresh garnishes. It’s the perfect make-ahead treat for potlucks, picnics, or spring and summer celebrations.
Why You’ll Love This Lemon Poke Cake
- Vibrant citrus flavor: Bursts of lemon in every bite.
- Ultra-moist texture: Thanks to the poke-and-fill method.
- Easy to prepare: Starts with a cake mix, but tastes homemade.
- Make-ahead friendly: Tastes even better chilled the next day.
- Perfect for gatherings: Great for slicing and serving straight from the pan.
Ingredients For Lemon Poke Cake
(See the recipe card below for full measurements.)
Cake
- 1 box (15.25 oz) yellow cake mix (plus eggs, oil, and water per box instructions)
Filling
- 1 cup lemon curd (store-bought or homemade)
- 1 can (14 oz) sweetened condensed milk
Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Optional Garnishes:
- Lemon zest
- Fresh berries (like raspberries or blueberries)
- Mint leaves
How To Make Lemon Poke Cake
1. Bake the Cake
- Preheat oven and prepare the yellow cake according to the package directions using a 9×13-inch pan.
- Bake until golden and a toothpick comes out clean. Let it cool for 10 minutes.
2. Poke the Cake
- While still slightly warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
3. Make the Filling
- In a small bowl, whisk together lemon curd and sweetened condensed milk until smooth.
- Pour this mixture over the cake, ensuring it seeps into all the holes. Use a spatula to gently spread it evenly.
4. Chill the Cake
- Cover and refrigerate for at least 1–2 hours, or until fully chilled.
5. Make the Whipped Topping
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread the whipped cream over the chilled cake.
6. Garnish and Serve
- Garnish with lemon zest, berries, or mint. Slice and enjoy!
Storage
- Store covered in the refrigerator for up to 5 days.
- Freeze (without whipped topping) for up to 1 month. Thaw in the fridge before topping and serving.
Variations
- Lemon-Lovers Dream: Add lemon zest to the batter and top with lemon curd.
- Berry Boost: Layer in blueberry or raspberry compote before the whipped cream.
- Cream Cheese Topping: Mix cream cheese with whipped topping for a richer flavor.
- Gluten-Free: Use your favorite gluten-free yellow cake mix.
FAQs
Q: Can I use a homemade cake instead of boxed mix?
A: Yes! Any yellow or lemon cake baked in a 9×13 pan will work.
Q: What’s better—lemon glaze or pudding?
A: Glaze offers tang, while pudding adds a creamy texture. Lemon curd is the perfect in-between.
Q: How do I prevent a soggy cake?
A: Be sure to refrigerate it long enough to allow the filling to set.
Q: Can I prepare this a day ahead?
A: Absolutely—it actually improves overnight.
Q: What if I don’t have lemon curd?
A: Use lemon pudding, lemon glaze, or even a mix of fresh lemon juice and powdered sugar.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
This Lemon Poke Cake is sunshine in a pan—vibrant, moist, and irresistibly easy to make. With its citrusy punch and soft whipped topping, it’s a dessert that feels as fresh as it tastes. Perfect for parties, barbecues, or anytime you’re craving a sweet slice of summer.
Pistachio Chocolate Lava Cakes
Ingredients
Cake
- 1 box 15.25 oz yellow cake mix (plus eggs, oil, and water per box instructions)
Filling
- 1 cup lemon curd store-bought or homemade
- 1 can 14 oz sweetened condensed milk
Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Optional Garnishes:
- Lemon zest
- Fresh berries like raspberries or blueberries
- Mint leaves
Instructions
Bake the Cake
- Preheat oven and prepare the yellow cake according to the package directions using a 9×13-inch pan.
- Bake until golden and a toothpick comes out clean. Let it cool for 10 minutes.
Poke the Cake
- While still slightly warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
Make the Filling
- In a small bowl, whisk together lemon curd and sweetened condensed milk until smooth.
- Pour this mixture over the cake, ensuring it seeps into all the holes. Use a spatula to gently spread it evenly.
Chill the Cake
- Cover and refrigerate for at least 1–2 hours, or until fully chilled.
Make the Whipped Topping
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread the whipped cream over the chilled cake.
Garnish and Serve
- Garnish with lemon zest, berries, or mint. Slice and enjoy!
Notes
- Let cake chill fully so that flavors meld and texture becomes custardy.
- For extra lemon punch, stir 1 tbsp lemon zest into the whipped cream.
- Use low-fat whipping cream for a lighter topping.
- Store leftovers covered in the fridge for up to 4 days.
- Make-ahead tip: bake and poke the cake a day ahead, then pour curd and milk, refrigerate overnight, top with whipped cream just before serving.
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