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A moist lemon cake is topped with tart lemon curd and whipped topping for an easy and delicious lemon poke cake that is fit for any season.
I know, I know. It’s September and I’m giving you a lemon recipe.
In my defense, I have tons of fall recipes coming for you really soon. In fact, you’re gonna get a great apple recipe in just a few days!
But lemon has no season. At least, not to me. I can eat it year-round and be totally happy.
So if you think lemon should wait until after fall is over, go ahead and save this lemon poke cake recipe for then. But me? I’ll happily eat it now AND enjoy some apple and pumpkin recipes while I’m at it.
WHY I LOVE THIS LEMON POKE CAKE
It’s no secret to any long-time MBA readers: I love lemon.
If I had to choose between a bright, lemony dessert and a super rich chocolatey one, I would probably choose the lemon every single time. There’s just something about that tart, bright flavor that I can’t get enough of.
So while I’ve been on a roll making all kinds of poke cakes, from strawberry poke cake to Oreo poke cake, I obviously had to make a lemon version.
At first I tried making a filling for this recipe that was like a lemon version of the filling I used in the key lime poke cake, but honestly? It wasn’t nearly lemony enough for me.
So I decided to tweak my tried and true microwave lemon curd recipe instead. After all, it’s been a reader favorite and a personal favorite recipe for years. Why try to fix something that isn’t broken?
Using the lemon curd in combination with a simple lemon version of my doctored cake mix made for the perfect match. Top it with cool whip for a cool, creamy element and you’ve got one fantastic dessert.
HOW TO MAKE LEMON POKE CAKE
This lemon poke cake is such an easy recipe. Since it has to chill in the refrigerator for at least 4 hours before serving it, it is also perfect for making ahead of time.
In fact, it might just become your new go-to recipe for taking to parties.
Ingredients you’ll need
The cake base itself uses a lemon cake mix that we dress up with a few extra ingredients. You’ll need:
- 1 (15.25 ounce) package lemon cake mix
- 1 (3.4 ounce) package instant lemon pudding mix
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
If you don’t have sour cream on hand, plain greek yogurt will work just fine in the cake batter.
For the lemon curd filling, you will need:
- ⅔ cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- ⅔ cup freshly squeezed lemon juice
- 5 ⅓ tablespoons unsalted butter, melted (⅓ cup)
I definitely recommend using freshly squeezed lemon juice instead of the bottled stuff. The flavor is much better and will give you a much more flavorful curd.
For topping the cake, you will also need 8 ounces of thawed whipped topping. If you don’t like whipped topping, you can use stabilized whipped cream frosting instead.
I like to garnish the cake with some lemon zest or slices of lemon, but that is definitely optional.
Making this recipe
This lemon poke cake starts with mixing up the cake batter. Add all of the cake ingredients to a large mixing bowl and beat with an electric mixer on medium speed for about 2 minutes.
Pour the batter into a greased 9×13-inch cake pan and bake for 35-40 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
While the cake is baking, make the filling by whisking together the sugar and eggs in a large microwave-safe bowl until smooth and light in color. Whisk in the zest, lemon juice, and melted butter.
Microwave the mixture on high in 1-minute increments, whisking after each minute. You’ll need to microwave it for a total of 4-5 minutes. It’s done when the curd has thickened and coats the back of a spoon.
Push the curd through a fine mesh strainer into a bowl or measuring cup, then set it aside.
After pulling the cake from the oven, let it cool for 10 minutes, then use a large straw or the handle of a wooden spoon to poke holes across the top of the cake. Space them every inch or so; they should go halfway into the cake.
Immediately pour the lemon curd over the cake, making sure you get it into all of the holes. Let the cake finish cooling at room temperature.
Spread the whipped topping over the cake, then cover and chill for at least 4 hours. If you’d like, garnish the cake with lemon zest and/or lemon slices before serving.
MORE EASY LEMON DESSERTS
If you love lemon desserts as much as I do, you will definitely want to take a look at these simple, delicious recipes:
Lemon Sorbet
Layered Lemon Dessert
Lemon Cream Cheese Pound Cake
Homemade Lemon Bars
Lemon Cheesecake
Strawberry Lemonade Cookies
Lemon Shortbread Cookies
Lemon Poke Cake
Ingredients
For the cake
- 1 package lemon cake mix 15.25 ounces
- 1 package instant lemon pudding mix 3.4 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
For the filling
- ⅔ cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- ⅔ cup freshly squeezed lemon juice
- 5 ⅓ tablespoons unsalted butter melted (⅓ cup)
For the topping
- 8 ounces frozen whipped topping thawed (Truwhip or Cool Whip)
- lemon zest or slices for garnish optional
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water on medium speed until well combined, about 2 minutes. Be sure to scrape the bottom of your bowl as needed.
- Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
- Bake in preheated oven for 35-40 minutes, or until golden brown and the top of the cake springs back when lightly touched.
- While the cake is baking, make the filling: In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and light in color. Whisk in the lemon zest, lemon juice, and melted butter until well combined.
- Microwave on high in 1-minute increments for 4-5 minutes total, whisking after each minute, until the curd has thickened and coats the back of a spoon. Towards the end, you may want to microwave in 30-second intervals, depending on your microwave.
- Use a spatula to push the curd through a fine mesh strainer into a bowl or measuring cup. Set aside.
- When the cake is finished baking, allow to cool for 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- Pour the lemon curd evenly over the cake, smoothing it with a spatula and making sure it gets into the holes. Allow cake to cool completely.
- Evenly spread the whipped topping onto the cake. Cover and chill for at least 4 hours. If desired, top with lemon zest or lemon slices before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has any one frozen the leftover lemon poke cake?
I had trouble getting my microwave curd to set up. I used exact measurements but it ended up kind of liquidy.
Loved it! I always follow recipes exact but I cheated this time. I had a jar of fabulous Bonne Mamon Lemon Curd. Warmed it up added a couple tablespoons of Butter and proceeded with the recipe. Next time I will make my own. Great recipe Thank you
So glad you enjoyed! Thanks for stopping by and sharing your feedback. Happy baking!
Jamie
Can you make the filling on the stove top or do you have to use microwave?
Hi – This recipe is intended to be made using the microwave. If you have a stove-top lemon curd you like, you can make that instead, but it will take MUCH longer. Hope this helps. Happy baking!
Jamie