Luscious Lemon Poke Cake
User Reviews
5
Luscious Lemon Poke Cake
Description
This Luscious Lemon Poke Cake features a baked white cake flavored with lemon zest. While still warm, the cake is poked with holes to allow a smooth lemon pudding mixture, made from instant lemon pudding mix, milk, and lemon curd, to seep throughout. After chilling for the pudding to set, the cake is topped with whipped topping for a light, creamy finish. Additional lemon zest sprinkled on top brightens the presentation, and optional thin lemon slices add a decorative touch.
The texture combines moist cake infused with a lemony pudding layer and a soft whipped topping. The dessert balances sweetness with citrus tang, making it suitable for lemon lovers seeking a refreshing cake. It can be served chilled as a dessert after meals or for gatherings.
This dessert can also be made as cupcakes by following cake mix directions accordingly. Store the cake covered in the refrigerator for up to three days. It can also be frozen, enabling make-ahead options.
Ingredients
Cake Layer
- 1 White Cake - plus the ingredients needed to make the cake according to package directions.
- 3 teaspoons lemon zest, divided
Lemon Pudding Layer
- 1 1/3 cup lemon curd
- 1 box instant lemon pudding mix
- 1 cup milk cold
Whipped Topping
- 3 cups whipped topping thawed
To Garnish
- lemon optional, thin slices
Instructions
Cake Layer
- Prepare the cake mix according to package directions. Stir in 2 teaspoons of lemon zest and bake in a 9 x 13 baking pan until a toothpick inserted into the middle comes out clean.
- When the cake has finished baking, remove from oven and allow to cool for 5 minutes. Poke holes down through the cake using the handle of a large wooden spoon. Holes should be at about 1- inch intervals.
Lemon Curd & Lemon Pudding Layer
- In a medium mixing bowl, combine the pudding mix and milk until well combined. Stir the lemon curd into the pudding and mix until smooth.
- Pour the pudding mixture over the top of the cake, making sure it sinks into all of the holes. Refrigerate for 30 minutes or until the pudding has set.
Whipped Topping Layer
- Stir the cool whip and then spread over the cool cake. Sprinkle with the remaining lemon zest. Refrigerate for 2 hours. Garnish with lemon slices (optional).
Notes
- You may choose to make this recipe as cupcakes by using the cake mix instructions for cupcakes.
- Store the cake tightly covered in the refrigerator for up to three days to retain freshness.
- This cake freezes well, allowing advance preparation and later enjoyment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 361mg | 15% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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