Description
A bright and refreshing Lemon Poke Cake soaked with creamy lemon pudding and topped with fluffy whipped cream. Every bite is moist, zesty, and full of sunshine flavor — the perfect dessert for any occasion.
Ingredients
Scale
- 1 box Lemon Cake Mix (15.25 oz)
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Water
- 1 box Lemon Instant Pudding Mix (3.4 oz)
- 2 cups Milk
- 1 container Whipped Topping (8 oz, Cool Whip or homemade)
- 1 tablespoon Lemon Zest (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 baking pan.
- In a large bowl, mix the lemon cake mix, eggs, water, and oil until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes, then use the handle of a spoon to poke holes evenly across the top.
- Whisk together the lemon pudding mix and milk until it begins to thicken, then pour it evenly over the warm cake so it seeps into the holes.
- Spread the whipped topping evenly over the cooled cake and garnish with lemon zest.
- Refrigerate for at least 2 hours before serving for best flavor and texture.
Notes
- For a richer taste, add a layer of lemon curd under the whipped topping.
- Chill overnight to allow the flavors to develop fully.
- Garnish with fresh lemon slices or mint leaves for a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon poke cake, lemon dessert, summer cake, moist lemon cake, easy poke cake