This lemon poke cake is a cherished family recipe that holds a special place in my heart. This recipe was my grandma’s go-to dessert, and it quickly became my favorite! Growing up, every birthday my sister and I always requested this vibrant and super moist lemon cake. It’s made with lemon Jello and topped with a tangy lemon glaze, packed with zesty flavor and it is impossible to resist. If you’re looking for an easy, decadent dessert to share, this lemon jello poke cake is the one!
You might be asking yourself, ‘what is a poke cake?‘. Poke cake gets its name because after baking the cake, you’ll use a toothpick or fork to “poke” holes throughout to allow the glaze to soak into the cake. This ensures you get buttery lemon glaze soaked into every bite. The jello infuses the cake with moisture and enhances its vibrant, citrusy taste. Whether you’re making it for a party, potluck, or just because, this lemon poke cake with lemon glaze will always impress.
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Why We Love This Lemon Poke Cake With Jello
- Super Moist Texture– Thanks to the lemon Jello, this cake stays moist for days, making it the perfect dessert to prepare ahead of time.
- Bursting with Lemon Flavor-Every bite, from the deliciously moist cake to the lemon glaze, is infused with bright, zesty lemon goodness. This refreshing treat is perfect for any occasion.
- Easy to Make– This dessert can be made in minutes with just a few simple ingredients and minimal effort. Even beginner bakers will find this recipe approachable and fun to make. Let the kids help – they’ll love using a fork to poke holes on the top for you!
Do you love lemon as much as we do? Try our homemade lemon curd and our lemon braided bread.
Ingredient Notes and Substitutions
Cake ingredients:
- Lemon cake mix: You can use any brand of mix, or you can substitute it with a white or yellow cake mix and add lemon extract.
- Lemon jello: Adds moisture and amplifies the lemon flavor. No substitutes provide quite the same effect, but you could try lime Jello for a fun twist.
- Vegetable oil: Keeps the cake soft and tender. You can use melted butter or your preferred cooking oil as a substitute.
- Eggs: Provide structure and richness to the cake. Use flax eggs for a vegan option.
- Non-stick baking spray: Prevents the cake from sticking to the pan. I recommend Baker’s Joy. You can also use butter to grease the inside of the pan, then dust it with flour and turn it upside down over the trash to tap out any excess.
Lemon-glazed ingredients:
- Powdered sugar: Creates the sweet base for the glaze.
- Butter: Adds a rich, creamy texture. Substitute with margarine if needed.
- Lemon juice: Provides the tangy, citrusy kick. Fresh lemon juice works best, but bottled juice is acceptable in a pinch.
Recipe Variations
- Lime poke cake: Swap lemon cake mix and Jello for lime versions to create a tangy lime cake.
- Berry twist: Add fresh blueberries or raspberries to the batter for a fruity addition.
- Layered cake: Bake the cake in two round pans and layer with lemon cream cheese frosting.
- Extra lemon glaze: Double the glaze recipe for an even more indulgent dessert.
- Gluten-free option: Use a gluten-free lemon cake mix
For more yummy cake recipes, make our lemon blueberry pound cake, sourdough apple coffee cake, and peach cobbler pound cake recipes.
Equipment Used in Our Recipe
- Stand mixer: Ensures the batter is smooth and creamy.
- Large mixing bowl: For combining the cake ingredients.
- 13×9 inch cake pan: The ideal size for baking this cake evenly.
How to Make Lemon Jello Poke Cake
- Preheat the oven to 350ºF (or 325ºF for a glass pan). Spray the cake pan with non-stick spray and set aside.
- In a large mixing bowl, add the lemon cake mix, lemon Jello, vegetable oil, and eggs. Mix at medium speed for 3 minutes until smooth and creamy.
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🎯 TFN Pro Tip
Add a little lemon zest for an extra burst of citrus flavor! Lemon, orange, and lime zest contain oils that are more flavorful and intense than extracts. So, grab your rasp or zester and add a pop of flavor.
- Pour the batter into the prepared pan and bake for 21-26 minutes. Test doneness with a toothpick.
- Let the cake cool for 10 minutes on a wire rack.
- While cooling, prepare the glaze. In a bowl, whisk powdered sugar while drizzling in melted butter and lemon juice until smooth.
- Use a toothpick or fork to poke holes across the entire cake.
- Slowly pour the glaze over the surface, allowing it to soak into the cake.
- Cool completely before serving. Garnish with small lemon wedges, if desired.
Serving Suggestions
This lemon poke cake with jello pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Serve it with a glass of iced tea, basil mint lemonade, or a light dessert wine for a refreshing pairing. For a citrusy twist, garnish with thin lemon slices or fresh mint leaves. This cake is an excellent choice for celebrations, potlucks, or a simple weeknight treat!
Lemon Poke Cake with Lemon Glaze Recipe FAQs
Yes! I suggest baking the cake, letting it cool, then storing it in an airtight container in the fridge
Store in an airtight container in the refrigerator for up to 5 days.
Yes! Freeze the unfrosted cake for up to 3 months. Thaw overnight in the fridge before adding the glaze.
Poke cake gets its name because after baking the cake, you’ll use a toothpick or fork to “poke” holes throughout to allow the glaze to soak into the cake. Creating a moist and flavorful cake.
Other Sweet Treat Recipes to Consider…
- Sourdough Chocolate Chip Cookies
- Chocolate Cupcakes with Peppermint Frosting
- Jello Recipes with Fruit
- Heart Shaped Pop Tarts
If you tried this lemon poke cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Lemon Poke Cake
Equipment
- stand mixer - or hand mixer
Ingredients
Cake ingredients
- 1 box lemon cake mix
- 1 3 ounce box lemon jello
- ¾ cup water
- ½ cup vegetable oil (or avocado oil, refined coconut oil, extra light olive oil)
- 4 large eggs
- non-stick baking spray I recommend Baker's Joy or a similar brand
Lemon glaze ingredients
- 2 cups powdered (confectioners) sugar sifted
- 2 tablespoons butter melted and cooled
- ⅓ cup lemon juice (juice of 1 lemon)
Instructions
- Preheat oven to 350ºF (metal pan) or 325ºF (glass pan). Spray the cake pan with baking spray (see notes below) and set aside.
- Add all cake ingredients to a large mixing bowl. Mix at medium speed for 3 minutes or until smooth and creamy.
- Pour into prepared cake pan.
- Bake for 21-26 minutes, until a toothpick inserted into the middle of the cake is clean. Let cool on a wire rack for 10 minutes.
- While the cake is cooling, mix the lemon glaze. Add powdered sugar to a mixing bowl. Whisk the sugar while drizzling the butter and lemon juice in the bowl. If your glaze is too thin, add in a little more powdered sugar. The mixture should be pourable.
- Use a toothpick or table fork to poke holes across the cake surface. Slowly pour the glaze over the cake, allowing it to soak into the cake as you go.
- optional: garnish each cake slice with tiny wedges of sliced lemon before serving.
Notes
- To make ahead; bake the cake, let it cool, then storing it in an airtight container in the fridge.
- Freeze the unfrosted cake for up to 3 months. Thaw overnight in the fridge before adding the glaze.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
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