Lemon Poke Cake

This recipe uses lemon everywhere: the cake, the filling, the frosting, the garnish. For true lemon lovers out there!

What You’ll Need

cake

• 1 box (375 grams, 13.25 oz) lemon cake mix (dry mix only)
• 1 box (96 grams, 3.4 oz) lemon instant pudding mix (dry mix only)
• 1 cup (237 ml) water, room temperature
• 4 eggs (220 grams), room temperature
• ¼ cup (60 ml) vegetable oil
• 1 cup (250 grams) lemon pie filling (canned version)

lemon cream cheese frosting

• 4 ounces (110 grams) cream cheese, room temperature
• ¼ cup (58 grams) unsalted butter, room temperature
• 2 cups (240 grams) confectioners’ sugar
• ¼ cup (63 grams) lemon pie filling (canned version)

Equipment You’ll Need

The right baking pan size (a 9×13-inch glass pan works best) is crucial for baking time and density. I definitely don’t recommend using a different size or shape. It’s also really helpful to have a kitchen scale handy!

And don’t forget a wooden spoon. It’s the best tool by far to make those perfectly poked holes.

Instructions

Preheat the oven

First, preheat your oven to 350°F. Then you’ll spray a 9×13 cake pan with non-stick cooking spray. Cover the bottom and the sides for the best results.

Mix the batter

Take out a large bowl and add the cake mix, pudding mix, water, eggs, and vegetable oil. Using a hand mixer, mix on high until everything is smooth and there are no lumps. This is going to take about one minute.

You can also use a stand mixer for this step, or do it by hand. But be prepared to mix for a few more minutes by hand to make sure the batter is nice and smooth.

spread the batter

Now pour the cake batter into the baking pan. Spread it evenly so it completely covers the bottom of the pan.

I like using a spatula (it’s extra helpful to spray it with non-stick spray first so you don’t lose any batter, since it can stick to the spatula).

Bake the cake

Bake the cake for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is done, place it on a hot plate or cooling rack, since you’re going to poke holes in it while the cake (and pan!) is still hot.

Poke the holes

This is where I like to use the wooden spoon. It’s the perfect shape for poking holes so the filling seeps into the cake, creating an extra-moist cake with tons of lemon flavor.

It’s best to do this while the cake is still warm so that the filling spreads easily. Take the end of a wooden spoon and poke holes across the whole cake, about 3/4″ deep. The holes should be spaced about 1″ apart and evenly distributed.

Spread the pie filling and cool the cake

Next, fill the holes with the lemon pie filling. (If you have homemade that’s lovely but a store-bought cna is fine too.) Pour 1 cup of the filling over the cake, then use a flat spatula to gently spread it until it covers the entire cake.

It’s more important to spread the filling evenly throughout the cake than to worry about filling every hole. The cake’s resting time will take care of that for you.

Now you just have to leave it alone and let the cake cool. It might take an hour, but trust me, the cooling process is absolutely necessary.

Beat the cream cheese and butter

Don’t forget to bring your cream cheese and butter to room temperature before this next step. It’s crucial if you want velvety smooth frosting.

Break out the hand mixer again to make the frosting. Place the cream cheese and butter in a large bowl and beat on high until smooth and free of lumps. Don’t add the lemon pie filling or confectioners’ sugar just yet.

Finish the frosting

Now it’s time to add the lemon pie filling and confectioners’ sugar. Remember, divide the lemon pie filling into two 2-tablespoon portions, as you’ll use it in two different ways.

To finish the frosting, add the confectioners’ sugar and 2 tablespoons of lemon pie filling to the bowl. Mix on high until smooth and everything is combined. It should be light in color and have no lumps.

Frost the cake

Another perk of this cake is that you can frost it right in the baking pan. There’s no need to remove it! But again, can’t emphasize enough how important it is to let the cake cool completely before frosting it, or you risk cracking the top.

Use a spatula to spread the lemon cream cheese frosting on the cooled cake. The frosting will spread best when it’s at room temperature. So, again, this is why it’s really important to have the butter and cream cheese at the right temperature before making the frosting.

Swirl the top

Finally, you’re going to add that last bit of pie filling to top everything off and make it extra pretty and delicious. I like to spread it in thin lines across the cake, but do what you’d like here! You can also do small scoops and get creative. It’s best to use a small spatula, or the back of a spoon works great, too.

If you’re making this for a special occasion, break out the piping bags! This frosting pipes well, so you can decorate the cake however you like. It’s also fun to garnish with lemon slices.

Chill before serving

This cake tastes the best when it’s chilled. Think: hot summer afternoon paired with a refreshing, tart, and creamy cake.

It tastes even better if it’s chilled overnight. I recommend making this the day before you plan to serve it and popping it right in the fridge. Don’t forget to cover it with plastic wrap or the top of the baking pan if you have it.

Storage Instructions

Store any leftover cake in an airtight container in the refrigerator. You can also freeze leftovers of this cake, but keep in mind that the texture of both the cake and the frosting might change slightly.

Questions and Troubleshooting

More lemon cake recipes

• Coconut Lemon Bundt Cake
• From-Scratch Lemon Curd Pound Cake
• Lemon Sheet Cake with Lemon Buttercream
• Sourdough Lemon Sheet Cake with Buttercream
• Moist Blackberry Lemon Pound Cake