Lemon Poke Cake
This easy lemon poke cake is filled with a sweet glaze so it bakes up super moist, with bright citrus flavor in every bite.
Lemon Poke Cake
This easy lemon poke cake is one of those desserts that you can put together with minimal effort, but tastes like you spent a lot of time in the kitchen!
It starts with a simple box cake mix, baked until light and fluffy, then while it’s still warm, it gets filled with a sweet lemon glaze that soaks into every bite. The result is a super moist cake with bright, fresh lemon flavor in every single bite.
This one was an instant hit at our house! We didn’t even make it to the next day before it was gone.
The best part…this recipe is EASY! All you need are a handful of ingredients and the steps are simple enough that anyone can make it. My 7-year-old was right there in the kitchen, stirring the batter, poking the cake, and filling it up with glaze…which made it even more fun to bake and eat!
If you’re looking for a no-fuss dessert that feels a little special, this lemon poke cake is a great one to keep in your back pocket. It’s perfect for sharing, easy to make ahead, and always gets rave reviews.
Ingredients
- Pantry – Yellow cake mix (15.25oz box), lemon gelatin (3oz box), oil, powdered sugar
- Refrigerated – Orange juice, eggs
- Produce – Lemons
Full Ingredient amounts and step-by-step directions available in the printable recipe card at the bottom of the blog post.
Helpful Kitchen Tools
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Instructions
To Prep: Preheat oven to 350°F and coat a 9×13 inch baking pan with non-stick cooking spray.
- Bake the Cake – Add the cake mix, lemon jello, orange juice, oil, and eggs in a large mixing oil and whisk until just combined (less than 100 stirs). Pour the batter into the prepared pan and bake for 28-30 minutes.
- Make the Glaze – Before juicing, wash and zest the two lemons. In a medium bowl, whisk together lemon juice and powdered sugar until smooth.
- Poke and Fill – When cake is done baking, remove from oven. Use the back of a chopstick to poke holes in the cake, about 1 inch apart. Pour the glaze on top of the cake, filling all the holes.
- Frost – Top with your favorite vanilla frosting or whipped topping (we used Cool Whip).
Prep Tips
- Garnish – We topped our finished cake with thinly sliced lemon wheels and a sprinkle of lemon zest.
- Cake Mix – Be sure to check the box of cake mix to confirm it is the correct size. You want to get the larger size (15.25 ounces), not the smaller 13.25 ounce box. Without enough cake mix, the batter may be too runny and not bake correctly.
- Storage – The unfrosted cake can be kept covered at room temperature for up to 3-4 days. If you add a whipped cream frosting, you will want to keep in an airtight container in the fridge.
More Lemon Dessert Recipes To Try
- Lemon Meringue Cupcakes
- Blueberry Lemon Donuts
- Copycat Starbucks Lemon Loaf
- Strawberry Lemon Bars
- No Bake Lemon Cheesecake
- Glazed Lemon Poppyseed Muffins
Lemon Poke Cake Recipe (Printable Recipe Card)
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Lemon Poke Cake
Equipment
- 9 x 13 inch cake pan
- 2 Mixing bowls 1 large, 1 medium
- whisk
Ingredients
- 1 box yellow cake mix 15.25oz box
- 1 box lemon gelatin 3oz box
- 1 cup orange juice
- 1/2 cup oil
- 4 eggs
For the Glaze
- Juice and zest from 2 large lemons
- 1 1/2 cups powdered sugar
- 1 tub whipped topping optional, for the frosting
Instructions
- To Prep: Preheat oven to 350°F and coat a 9×13 inch baking pan with non-stick cooking spray.
Bake the Cake
- Add the cake mix, lemon jello, orange juice, oil, and eggs in a large mixing oil and whisk until just combined (less than 100 stirs).
- Pour the batter into the prepared pan and bake for 28-30 minutes.
Make the Glaze
- Before juicing, wash and zest the two lemons.
- In a medium bowl, whisk together lemon juice and powdered sugar until smooth.
Fill and Frost
- When cake is done baking, remove from oven.
- Use the back of a chopstick to poke holes in the cake, about 1 inch apart.
- Pour the glaze on top of the cake, filling all the holes.
- Top with your favorite vanilla frosting or whipped topping (we used Cool Whip).
Notes
- Garnish: Top with lemon slices and a sprinkle of zest.
- Cake Mix: Use a 15.25 oz box (not 13.25 oz) for proper texture.
- Storage: Store unfrosted cake covered at room temp 3–4 days; refrigerate if frosted.
Nutrition
Pin our Easy Lemon Poke Cake on Pinterest:
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