This fantastic Lemon Burst Poke Cake is a very light, tangy and refreshing poke cake perfect for lemon lovers. Vanilla cake is poked with delicious lemon curd and pudding filling in the holes with whipped cream on top.
This is truly a lemon poke cake recipe you'll love for spring and summer!
The best part (besides eating it) is the lemon flavor bursting through the cake. I used both Lemon Curd & lemon pudding
Top it with some whipped cream topping, like Cool Whip! The whipped cream adds more lightness to the cake and it is SO luscious. I've also done it where I've taken 2 cups of whipping cream with ½ cup of powdered sugar and a tablespoon of vanilla extract
Are you hooked yet? I was after I took my first bite, which turned into 2 pieces, and had to literally stop myself before I ate the whole cake! Luckily I had family partners-in-crime to help assist me!
What is a Poke Cake?
A poke cake is one of the best luscious cakes that you can ever make. The reason it is called a poke cake is because you poke holes into the finished cake to add in your filling of choice.
Ingredients You Need
Vanilla Cake Layer
- 1 White Cake baked in a 9x13 pan
Lemon Curd Layer
- 1 ⅓ cup Lemon Curd
Lemon Pudding Layer
- 2 boxes Lemon pudding dry mix
- 2 cups cold milk or vanilla almond milk
Cool Whip Layer
- 1 - 8 oz Regular or Fat-Free Cool Whip
or
- 2 cups whipping cream
- ½ cup powdered sugar
- 1 tablespoon vanilla
How to Make Lemon Burst Poke Cake
Vanilla Cake Layer
- Prepare and bake cake mix as directed on package for 13x9-inch baking pan.
- Remove from oven. Poke holes down through cake with round handle of wooden spoon. Holes should be at 1-inch intervals.
Lemon Curd & Lemon Pudding Layer
- Combine the pudding mix and milk together and beat as directed on package. Combine the curd into the pudding and mix until smooth and pour on top of poked cake and smooth layer.
- Put in fridge for 30 minutes or until pudding has set.
Whipped Cream Layer
- Spoon whipped cream of choice over top of cake and smooth out.
- To make fresh home-made: Whip whipping cream, powdered sugar and vanilla until creamy and whipped.
Storing Poke Cake
Store poke cake in the fridge in a sealed container. Since pudding and whipped cream are in the recipe, it needs to be refrigerated.
Lemon Curd
- You can use my home-made recipe of Lemon Curd or buy it
in the store.
- The curd is totally worth making. Make it easily in the microwave. I might add, even make it ahead of time! It can be used in so many recipes and it's absolutely yummy, tart and refreshing! Stock up on it for summer. 🙂
This Lemon Burst Poke Cake is great for any BBQ, Potluck, Special Event and it reminds of sunshine. Summer is here! Here's the recipe! Enjoy! xoxo
Check out this Strawberry Creme Passion Poke Cake! {True Luv} for another delish poke cake!
Got the lemon love? xoxo
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Lemon Burst Poke Cake
Ingredients
Cake Layer
- 1 White Cake baked in a 9x13 pan
Lemon Curd Layer
- 1 ⅓ cup Lemon Curd
Lemon Pudding Layer
- 2 boxes Lemon pudding dry mix
- 2 cups cold milk or vanilla almond milk
Cool Whip Layer
- 1 - 8 oz Regular or Fat-Free Cool Whip
- or
- 2 cups whipping cream
- ½ cup powdered sugar
- 1 tablespoon vanilla
Instructions
Cake Layer
- Prepare and bake cake mix as directed on package for 13x9-inch baking pan.
- Remove from oven. Poke holes down through cake with round handle of wooden spoon. Holes should be at 1-inch intervals.
Lemon Curd & Lemon Pudding Layer
- Combine the pudding mix and milk together and beat as directed on package. Combine the curd into the pudding and mix until smooth and pour on top of poked cake and smooth layer.
- Put in fridge for 30 minutes or until pudding has set.
Whipped Cream Layer
- Spoon whipped cream of choice over top of cake and smooth out.
- To make fresh home-made: Whip whipping cream, powdered sugar and vanilla until creamy and whipped like whipped cream.
- Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.
Kim Lange says
You are so sweet Jessica! I'm so glad you enjoyed them!! xo
Jessica J. says
This lemon poke cake is divine. I prepared it but Whipped Cream without vanilla and low sugar apport. I choosed rum essence. I prepared lemon bars too. Yummy. Love it and love you Kim!:)
Kelly @ Kelly Lynns Sweets and Treats says
You are definitely bursting into Spring with this recipe Kim!! I love homemade lemon curd too 🙂
ChocolaTess says
Darlene it's 2 small boxes of instant lemon pudding, 2 cups of milk. 🙂
Darlene says
I have some questions about the recipe:
1) 2 boxes of lemon pudding; but what size? And is this "instant" pudding mix, or the kind you cook?
2) Recipe says to combine pudding mix and milk; recipe calls for 2 boxes of pudding mix and 2 cops of milk, but the recipe on the box calls for 2 cups of milk for EACH box, so is it 4 cups of milk, or 2 cups of milk?
Thank you.