Easy Lemon Poke Cake (2024)

This lemon poke cake is the perfect easy recipe for lemon lovers. We start with a prepared lemon boxed cake mix and lemon gelatin, then top with a perfectly light and sweet lemon glaze. This cake is served cold and is great for sharing!

If you love lemon desserts, this recipe is a must try. And it’s so easy you can even let the kids help! Top with lemon slices for a beautiful summer cake.

Want more dessert ideas? Try these lemon curd cookies, strawberry poke cake, or orange creamsicle cupcakes next! And for a no bake lemon treat, you will love this easy lemon pie!

This Lemon Poke Cake Recipe Is

• Moist lemon cake
• Great for a special occasion or bake sale
• Made with boxed cake mix
• Simple ingredients
• Versatile

Ingredients Needed

This easy cake is the perfect dessert any time of year, but especially in the warmer months.

Here’s what you need:

Lemon box cake mix– If you want extraflavor and abright yellow color, use your favorite lemon cake mix. For lighter flavoring, it’s ok to use yellow cake or white cake mix instead.

Vegetable Oil– according to the box instructions. This is used to prepare the cake batter.

Eggs– According to the package instructions for the cake.

Lemon gelatin– The mixture that pours over the cake with the holes is prepared lemon gelatin. It adds flavor and moisture to this jello poke cake.

Water– You will use water for the cake mix and to prepare the gelatin.

Fresh lemon juice –Freshly squeezed lemon juice adds a light citrus taste in the icing. And if you use fresh lemons, you can also grate some zest as well.

Powdered sugar– Add confectioner’s sugar to the lemon juice as the base of the icing.

Heavy cream– Use cream in the lemon glaze to add richness and achieve the desired consistency.

How to Make Lemon Poke Cake

Full steps on how to make this lemon poke cake are in the printable recipe card at the bottom of the post. Below is a quick visual walk through of the steps.

Preheat oven to 350 degrees fahrenheit and spray a 9×13 inch baking dish with non-stick spray.

In a large bowl, whisk together cake mix, water, oil, and eggs, mixing until there are no lumps.

Pour into the pan, and bake cake in the preheated oven according to box directions.

When finished, let the cake cool in the pan.

Meanwhile, whisk together lemon jello mix and boiling water in a small bowl and set aside.

Take a fork and poke holes in the cake. Then, slowly pour jello over top of the lemon cake.

Cover tightly with foil, and move to the refrigerator to chill overnight.

Before serving, whisk together powdered sugar, lemon juice, and heavy cream and some fresh lemon zest if desired.

Frost the top of the lemon cake. Then top with slices of lemon and serve!

Recipe Variations

• For a creamy lemon poke cake, try using instant lemon pudding mix instead of the lemon Jell-O. NOTE: If you use instant pudding, poke larger holes in the cake using the handle of a wooden spoon before adding the pudding layer.
• Make lemon cupcakes instead of using a cake pan. Follow the cupcake instructions on the box and then continue the recipe steps.
• Sprinkle a little lemon zest on top of the cake or add it to the icing.
• Add some blueberries to the cake mix and some additional fresh berries on top of the cake for blueberry lemon cake.
• For a milder lemon flavor, you can substitute the lemon cake with yellow cake mix instead.

Storing Cake

Refrigerate –Leftover cake should be refrigerated in an airtight container. You can enjoy it for up to 4 days.

Freezing –You can also freeze this lemon jello cake in a freezer-safe container for up to 3 months. When ready to eat, thaw the cake in the fridge the night before and enjoy.

Print the Recipe Card