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    Home » Recipes » Desserts

    Lemon Poke Cake with Whipped Lemon Frosting

    Published: May 29, 2020 · Modified: May 15, 2025 by Sherri · This post may contain affiliate links · 1 Comment

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    This Lemon Poke Cake is an easy, classic poke cake recipe that is the perfect tart sweet combination! It’s topped with a whipped lemon frosting that’s made with 3 simple ingredients.

    Jello poke cakes are all the rave these days. Who knew you could turn a simple box cake mix into an extra special fabulous recipe! Be sure to try this Strawberry Poke Cake and this Oreo Poke Cake too!

    A close up of a slice of lemon cake on a plate

    If you are a lemon desserts lover, you are going to really love this cake recipe! I usually opt for Lemon Bars, Lemon Sugar Cookies or this Lemon Fluff when I have a lemon dessert craving, but this recipe is so delicious and the perfect dessert to make for a summer barbecue or any special occasion.

    This easy recipe uses a simple lemon cake mix mixed with instant pudding along with a few other ingredients for an ultra moist and fluffy sheet cake. Unlike a lot of poke cakes, I used a combination of frozen lemonade concentrate and powdered sugar instead of jello being poured into the poked holes to bring the magic flavors.

    Can I make it ahead of time?

    You can easily make this quick dessert cake ahead of time and refrigerate until you want to frost it. I would suggest no earlier than 3 days before you will be serving it.

    Lemon Poke Cake Ingredients Notes

    Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.

    Bowls of ingredients for lemon cake on a table, eggs, flour, oil, sugar.

    For the Cake

    Lemon cake mix – 1 box (15.25 oz) – You can also use a white cake mix or a yellow cake mix for a milder lemony flavor.
    Instant lemon pudding – a 3.4 ounce small box
    Eggs – at room temperature
    Vegetable oil – use canola oil or swap it for an equal amount of unsweetened applesauce.
    Water
    Frozen lemonade concentrate – a 12 ounce can thawed
    Powdered sugar

    For the Frosting

    Whipped topping – like cool whip, thawed
    Marshmallow creme
    Powdered sugar
    Lemon zest – optional

    How to Make this Lemon Cake

    Preheat oven to 350 degrees F

    Prepare a 13×9 baking pan with light coating of cooking spray or oil.

    In a large mixing bowl, whisk the cake mix and pudding together.

    overhead picture of cake mix in a glass bowl with black mixer overtop

    Beat in the eggs, water and oil and combine well.

    overhead picture of cake mix and eggs in a glass bowl with black mixer overtop
    overhead picture of lemon cake mix in a glass bowl with black mixer overtop

    Pour the batter into the lightly greased baking pan.

    overhead picture of cake mix in a glass baking dish

    Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

    Remove from the oven and place on wire rack

    Cool for 15 minutes

    overhead picture cooked sheet cake with bowl of powdered sugar

    In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth

    Using the end of a wooden spoon or large fork, poke holes into the baked cake about every ½ inch

    Pour lemonade mixture over cake

    Cover and place in refrigerator for at least 1 hour

    Make the Frosting

    In a mixing bowl, combine all of the ingredients and mix until fluffy. (I would start with 1 cup of powdered sugar but you may need to add more depending on how thick you want the frosting.)

    Spread the icing over the entire cake.

    Place in the refrigerator and store until ready to serve.

    Storing Leftovers

    Store any leftovers covered in refrigerator for up to 3-4 days.

    A plate of lemon cake on a table and Lemon
    slice of lemon poke cake with white icing on a white plate.

    Lemon Poke Cake

    This Lemon Poke Cake is an easy, classic poke cake recipe that is the perfect tart sweet combination! It's topped with a whipped lemon frosting that's made with 3 simple ingredients.
    5 from 2 votes
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    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12 slices
    Calories: 494kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 box lemon cake mix 15.25 oz
    • 3.4 oz box instant lemon pudding
    • 3 large eggs room temperature
    • ½ cup vegetable oil
    • 1 cup water
    • 1 cup frozen lemonade concentrate, thawed from a 12 oz can
    • 1 cup powdered sugar

    Frosting

    • 8 oz container whipped topping, thawed
    • 7 oz container marshmallow creme
    • 1-2 cups powdered sugar
    • 2 teaspoons grated lemon zest

    Instructions

    • Preheat oven to 350 degrees F
    • Prepare a 13×9 baking pan with light coating of cooking spray or oil.
    • In a large mixing bowl, whisk the cake mix and pudding together.
      1 box lemon cake mix, 3.4 oz box instant lemon pudding
    • Beat in the eggs, water and oil and combine well.
      3 large eggs, ½ cup vegetable oil, 1 cup water
    • Pour the batter into the lightly greased baking pan.
    • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
    • Remove from the oven and place on wire rack
    • Cool for 15 minutes
    • In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
      1 cup frozen lemonade concentrate, thawed, 1 cup powdered sugar
    • Using a wooden skewer or large fork, poke holes into cake about every ½ inch
    • Pour lemonade mixture over cake
    • Cover and place in refrigerator for at least 1 hour

    Make the Frosting

    • In a mixing bowl, combine all of the ingredients and mix until fluffy. (I would start with 1 cup of powdered sugar but you may need to add more depending on how thick you want the frosting.)
      8 oz container whipped topping, thawed, 7 oz container marshmallow creme, 1-2 cups powdered sugar, 2 teaspoons grated lemon zest
    • Spread the icing over the entire cake.
    • Place in the refrigerator and store until ready to serve.
    • Store any leftovers covered in refrigerator.

    Notes

    For a lower calorie option, substitute ½ cup of unsweetened applesauce in place of the vegetable oil.
    Make this cake in a bundt pan or in 8 or 9 inch round cake pans too. (remove from pans before poking to keep losing the glaze.

    Nutrition

    Serving: 1slice | Calories: 494kcal | Carbohydrates: 91g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 388mg | Potassium: 71mg | Fiber: 1g | Sugar: 62g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

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    Reader Interactions

    Comments

    1. Denise Hunter

      August 10, 2023 at 1:06 pm

      Sherri, you are my new favourite cook.
      I love all of your recipes. Xx

      Reply
    5 from 2 votes (2 ratings without comment)

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