I made a Poke Cake Lemon that soaks into every slice and chills into pieces so light and tangy you will actually fight me for the last one.

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I am obsessed with this Easy Lemon Poke Cake. I love how Poke Cake Lemon hits heavy citrus without being sickly sweet.

The cake is soft, then every spoonful blooms with Lemon Jello, lemon gelatin (Jell-O) for extra jolt. I can’t stop thinking about the fluffy lemon frosting with cream cheese, softened folded into clouds of whipped topping.

And yes, it’s exactly the kind of dessert I make when I want something ridiculously refreshing and ridiculous in flavor. No fuss, no pretending.

Just pure citrus joy, and I want it in the fridge right now. Bring it on, please now.

Ingredients

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Box cake mix: easy lemon base, saves time.
Eggs: they bind the batter, give it structure.
Vegetable oil: keeps it moist and tender.
Water: thins batter so it bakes evenly.
Plus, lemon gelatin gives extra lemon punch that soaks in.
Basically, boiling water melts gelatin, hot and simple.
Plus, whipped topping makes a light, fluffy finish.
Basically, cream cheese adds tangy, creamy depth.
Powdered sugar: smooth sweetness for the frosting.
Lemon juice: bright acid that cuts sweetness.
Lemon zest: concentrated citrus aroma, tiny boost.
Plus, a pinch of salt wakes flavors, optional.

Ingredient Quantities

1 (15.25 oz) box lemon cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

1 (3 oz) package lemon gelatin (Jell-O)

1 cup boiling water to dissolve the gelatin

1 (8 oz) container frozen whipped topping, thawed (like Cool Whip)

8 oz cream cheese, softened

2 cups powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon lemon zest (about 1 medium lemon)

Optional pinch of salt

How to Make this

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1. Preheat oven to 350 F and spray a 9×13 inch pan with nonstick spray or grease it real good; mix the lemon cake mix, 3 eggs, 1/2 cup vegetable oil and 1 cup water in a bowl until mostly smooth, a few lumps are fine.

2. Pour batter into the prepared pan and bake about 25 to 30 minutes or until a toothpick comes out clean from the center; let the cake cool 10 minutes in the pan but dont let it get cold.

3. While cake bakes, pour 1 cup boiling water over the 3 oz lemon gelatin in a small bowl and stir until completely dissolved, set aside to cool just a bit so its hot but not scalding.

4. Use the handle of a wooden spoon or a chopstick to poke holes all over the warm cake about 1 inch apart; the holes should go almost to the bottom but not all the way through.

5. Slowly pour the slightly cooled lemon gelatin over the cake, making sure it seeps into the holes and across the surface; press gently so the liquid soaks in, then chill the cake in the fridge at least 2 hours or until the gelatin has set and cake is cold.

6. For the frosting, beat 8 oz softened cream cheese until smooth, then add 2 cups powdered sugar, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and an optional pinch of salt; beat until creamy and bright tasting.

7. Fold the thawed 8 oz container of whipped topping into the cream cheese mixture with a spatula until well combined but still fluffy, taste and adjust lemon or salt if needed.

8. When the cake is fully chilled and the gelatin is set, spread the lemon frosting evenly over the top, working gently so you dont deflate the fluff.

9. Chill the finished cake at least 30 minutes to let the frosting set a little, then slice and serve; store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 9×13 inch baking pan (greased or sprayed)
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk (or fork) for the batter
5. Wooden spoon handle or chopstick for poking holes
6. Small heatproof bowl and kettle or microwave-safe cup for boiling water
7. Hand mixer or sturdy spatula for beating cream cheese and folding in whipped topping
8. Rubber spatula or offset spatula for spreading the frosting and smoothing the top
9. Toothpick or skewer to check doneness and help with hole depth (optional)

FAQ

Q: Can I use fresh lemon juice instead of bottled? A: Yes, fresh lemon juice is best for bright flavor. Use about 2 tablespoons for the filling like the recipe says. If your lemons are small you might need a little more, taste as you go.

Q: Do I have to poke holes in the cake? A: Absolutely. Poking lets the lemon gelatin sink in and soak the cake so it's super moist. Use the handle of a wooden spoon or a straw and make holes about 1 inch apart while the cake is still warm.

Q: Can I make this ahead of time? A: Yes. It actually gets better after a few hours in the fridge because the gelatin and filling set. Make it a day ahead, keep it covered, and add any fresh zest right before serving for extra pop.

Q: My cream cheese filling is lumpy, what went wrong? A: Most likely the cream cheese wasn't soft enough. Let it sit at room temp for 20 to 30 minutes then beat until smooth before adding powdered sugar and lemon. Room temp ingredients mix smoother and you'll avoid lumps.

Q: Can I swap the whipped topping for homemade whipped cream? A: Sure. Use about 2 cups heavy cream whipped to soft peaks and fold into the cream cheese mix. Keep in mind homemade whipped cream is lighter and won't hold as long out of the fridge as the frozen topping.

Q: Any tips to make the lemon flavor stronger? A: Add extra lemon zest to the filling or sprinkle a little zest on top before serving. You can also dissolve a bit more lemon gelatin in less water when pouring over the cake to intensify the lemon punch without making it too soggy.

Easy Lemon Poke Cake Recipe Substitutions and Variations

1 (15.25 oz) box lemon cake mix — swap with a vanilla cake mix plus 1 to 2 teaspoons lemon extract or 1 tablespoon lemon zest mixed into the batter. Gives a brighter lemon punch without needing a specialty mix.
1/2 cup vegetable oil — use melted unsalted butter (same amount) for richer flavor, or 1/2 cup applesauce to cut fat. Applesauce makes the cake a bit denser and moister, but still tasty.
1 (3 oz) package lemon gelatin (Jell-O) — replace with 1 (3 oz) lime or orange gelatin for a different citrus note, or use 1 cup prepared lemon pudding (instant) for a thicker, creamier soak though it won’t seep in as deeply.
8 oz cream cheese, softened — swap with 8 oz mascarpone for a milder, silkier filling, or use 8 oz Neufchâtel to cut fat a bit. Make sure it’s room temp so it blends smooth.

Pro Tips

1. Let the cake cool a little but not cold before poking and pouring the gelatin. If it’s too hot the gelatin will get watery and run off, if it’s too cold it won’t soak in. Aim for warm to the touch, like a warm brownie, and work quick so it soaks in good.

2. Dissolve the lemon gelatin in boiling water, then let it cool until it’s hot but not scalding. If you pour it piping hot you’ll melt the whipped topping later and make a soggy mess. You can set the bowl in a bigger bowl of cold water to speed up cooling if you’re in a hurry.

3. When folding the whipped topping into the cream cheese mix, use a spatula and fold gently. Overmixing will deflate the fluff and your frosting turns runny. Stop when streaks disappear and it’s still airy.

4. If you want extra lemon punch, stir 1/2 teaspoon of lemon extract into the frosting, or add a tablespoon more lemon juice but add it little by little. Too much liquid will thin the frosting, so balance flavor and texture carefully.

5. Chill the finished cake well before slicing. Cold cake slices cleaner and frosting sets firmer. For neater pieces, dip your knife in hot water, wipe it dry, then slice; repeat between cuts. Store covered in the fridge so it doesn’t pick up other flavors.

Easy Lemon Poke Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made a Poke Cake Lemon that soaks into every slice and chills into pieces so light and tangy you will actually fight me for the last one.

Servings

servings

Calories

422

kcal

Equipment: 1. 9×13 inch baking pan (greased or sprayed)
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk (or fork) for the batter
5. Wooden spoon handle or chopstick for poking holes
6. Small heatproof bowl and kettle or microwave-safe cup for boiling water
7. Hand mixer or sturdy spatula for beating cream cheese and folding in whipped topping
8. Rubber spatula or offset spatula for spreading the frosting and smoothing the top
9. Toothpick or skewer to check doneness and help with hole depth (optional)

Ingredients

1 (15.25 oz) box lemon cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 (3 oz) package lemon gelatin (Jell-O)
1 cup boiling water to dissolve the gelatin
1 (8 oz) container frozen whipped topping, thawed (like Cool Whip)
8 oz cream cheese, softened
2 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (about 1 medium lemon)
Optional pinch of salt

Directions

Preheat oven to 350 F and spray a 9×13 inch pan with nonstick spray or grease it real good; mix the lemon cake mix, 3 eggs, 1/2 cup vegetable oil and 1 cup water in a bowl until mostly smooth, a few lumps are fine.
Pour batter into the prepared pan and bake about 25 to 30 minutes or until a toothpick comes out clean from the center; let the cake cool 10 minutes in the pan but dont let it get cold.
While cake bakes, pour 1 cup boiling water over the 3 oz lemon gelatin in a small bowl and stir until completely dissolved, set aside to cool just a bit so its hot but not scalding.
Use the handle of a wooden spoon or a chopstick to poke holes all over the warm cake about 1 inch apart; the holes should go almost to the bottom but not all the way through.
Slowly pour the slightly cooled lemon gelatin over the cake, making sure it seeps into the holes and across the surface; press gently so the liquid soaks in, then chill the cake in the fridge at least 2 hours or until the gelatin has set and cake is cold.
For the frosting, beat 8 oz softened cream cheese until smooth, then add 2 cups powdered sugar, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and an optional pinch of salt; beat until creamy and bright tasting.
Fold the thawed 8 oz container of whipped topping into the cream cheese mixture with a spatula until well combined but still fluffy, taste and adjust lemon or salt if needed.
When the cake is fully chilled and the gelatin is set, spread the lemon frosting evenly over the top, working gently so you dont deflate the fluff.
Chill the finished cake at least 30 minutes to let the frosting set a little, then slice and serve; store leftovers covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.