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    Home » Recipes » Desserts » Lemonade Poke Cake with Whipped Lemon Frosting

    Lemonade Poke Cake with Whipped Lemon Frosting

    By Sherri On May 29, 2020, Updated May 18, 2021 Leave a Comment

    131 shares
    5 from 2 votes
    Jump to Recipe Pin Recipe
    A piece of lemon cake with vanilla frosting on a plate

    This Lemonade Cake with Whipped Lemon Frosting is an easy, classic poke cake recipe that is the perfect tart sweet combination! 

    If you are a lemon desserts lover, you are going to really love this cake recipe! I usually opt for Lemon Bars or this Blueberry Lemon Bread 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.

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

    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!

    This easy recipe uses a simple lemon cake mix mixed with instant pudding along with a few other ingredients to bring you an ultra moist and fluffy sheet cake. Instead of jello being poured into the poked holes, it’s a combination of frozen lemonade concentrate and powdered sugar that is poured into the holes that brings the magic.

    You can also make this cake in a bundt pan or in 8 or 9 inch round cake pans too.

    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.

    A plate of lemon cake on a table and Lemon

    Ingredients Needed

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

    Cake

    Lemon cake mix – 1 box (15.25 oz)
    Instant lemon pudding – a 3.4 ounce small box
    Eggs – at room temperature
    Vegetable oil
    Water
    Frozen lemonade concentrate – a 12 ounce can thawed
    Powdered sugar

    Frosting

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

    2 slices of lemonade cake with frosting on white plates with whole cake pan and 2 yellow mugs in background

    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

    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.

    Substitutions/Variations

    Use canola oil instead of vegetable oil if preferred.

    Use white cake mix

    For a lower calorie option, substitute ½ cup of unsweetened applesauce in place of the vegetable oil.

    Use a white cake mix or a plain yellow cake mix for a milder great option.

    Tips

    Make a day head (up to 3 days) and store in the refrigerator without the frosting.

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

    Serve with a scoop of vanilla ice cream!

    Overhead picture of two slices of lemonade cake with frosting on white plates with cake dish and 2 myellow mugs of coffee in the background

    Try these other easy dessert recipes too:

    Chocolate Wafer Cake

    Blonde Brownies

    Cake Mix Cookies

    Healthy Lemon Cake

    A piece of lemon cake with vanilla frosting on a plate

    Lemonade Cake Recipe

    This Lemonade Cake with Whipped Lemon Frosting is an easy, classic poke cake recipe that is the perfect tart sweet combination!
    5 from 2 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 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.
    • Beat in the eggs, water and oil and combine well.
    • 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
    • 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

    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.
    • 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
    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!
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    Filed Under: Desserts, Recipes

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    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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