Easy Lemon Poke Cake Recipe

I am thrilled to share my latest lemon creation that redefines dessert. I used a package of lemon cake mix, zesty lemon juice, and lemon Jello powder for a cake soaked in citrus magic. Topped with a velvety blend of cream cheese and unsalted butter, this poke cake jello is absolutely irresistible.

I’ve always been drawn to bold, citrus flavors so when I discovered this Easy Lemon Poke Cake, I couldn’t resist trying it out. I’m a huge lemon fan and this recipe really captures that zest and tang I’d been craving.

Using a package of lemon cake mix, water, vegetable oil and eggs, the cake comes together fast and feels familiar like some classic citrus recipes I’ve tried before. After baking, I poke holes into the cake and pour over a mixture made from lemon Jello powder dissolved in boiling water and a bit of cold water, which really intensifies that lemon punch.

I even add some fresh lemon juice and zest to heighten the flavor. Topped off with a light lemon frosting made with butter, cream cheese, powdered sugar and a splash of lemon juice, this dessert is as refreshing as it is delicious.

Its vibe reminds me of those fun, playful treats like a poke cake lemon twist that always leave me wanting more.

Why I Like this Recipe

I really love this recipe because it gives me that intense lemon flavor that just wakes me up. The cake gets super moist since it soaks up all the lemon Jello mixture and it’s just so refreshing. I’m also a huge fan of that cream cheese lemon frosting because it’s fluffy and tangy at the same time, which totally makes it the best part. The whole process is fun enough too even if I’m not a master baker, and I like how it doesn’t take forever to put together.

Ingredients

• Lemon Cake Mix: Provides carbohydrates, sweet flavor and structure to the cake.
• Lemon Jello Powder: Adds tangy, vibrant lemon flavor, and a little extra sweetness.
• Fresh Lemon Juice and Zest: Bring a sour punch and bright aroma to the recipe.
• Cream Cheese: Supplies protein and creaminess that makes the frosting rich.
• Unsalted Butter: Offers smooth texture and fatty taste for a luscious, moist cake.
• Powdered Sugar: Boosts overall sweetness and helps thicken the creamy frosting.
• Eggs: Provide structure, protein and help bind ingredients for a fluffy texture.
• Vegetable Oil: Adds moisture and tenderness while keeping the cake light.

Ingredient Quantities

• 1 package (15.25 oz) lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 box (3 oz) lemon Jello powder
• 1/2 cup boiling water (for dissolving the Jello)
• 1/2 cup cold water (for the Jello mixture)
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup unsalted butter, softened (for the lemon frosting)
• 8 oz cream cheese, softened (for the frosting)
• 2 to 3 cups powdered sugar (to taste for the frosting)
• 2 to 3 tablespoons fresh lemon juice (for the frosting)
• 1 teaspoon lemon zest (for the frosting)

How to Make this

1. Preheat your oven to 350°F and grease your pan well.

2. Mix the lemon cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs in a big bowl until the batter is smooth.

3. Pour the batter into the greased pan and bake for about 25-30 minutes, until a toothpick comes out clean.

4. While the cake bakes, dissolve the 3 oz lemon Jello powder in 1/2 cup boiling water, then stir in 1/2 cup cold water, 1/4 cup fresh lemon juice, and the zest of 2 lemons.

5. Let the lemon mixture cool a bit before use.

6. Once the cake is done and cooled, poke holes all over the top using a fork.

7. Slowly pour the lemon Jello mixture over the cake, making sure it soaks into all those little holes.

8. Place the cake in the fridge to chill for at least 2 hours so it absorbs all that lemon flavor.

9. For the frosting, beat together 1/2 cup unsalted butter and 8 oz cream cheese until they’re well blended.

10. Gradually mix in 2 to 3 cups powdered sugar along with 2 to 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest until your frosting is fluffy and smooth; then spread it on the cake and enjoy!

Equipment Needed

1. Oven – You’ll need one to preheat at 350°F.
2. Baking pan – Use one that you can grease well for the cake batter.
3. Large mixing bowl – For mixing the cake mix, water, oil, and eggs until smooth.
4. Measuring cups and spoons – To measure the water, oil, Jello water, lemon juice, and powdered sugar.
5. Whisk or electric mixer – Helps combine the batter and later beat the butter and cream cheese.
6. Toothpick – To test if the cake is done by checking for clean insertion.
7. Fork – Use it to poke holes in the cooled cake and stir the lemon mixture.
8. Small saucepan – Needed to dissolve the lemon Jello powder in boiling water.
9. Spatula – Useful for scraping the batter into the pan and for spreading the frosting.
10. Refrigerator – To chill the cake after adding the lemon mixture.

FAQ

Easy Lemon Poke Cake Recipe Substitutions and Variations

• Instead of using vegetable oil, you can swap it with an equal amount of canola oil or even melted unsalted butter for a richer flavor
• If you dont have fresh lemon juice, bottled lemon juice can be used though it may not be as zesty as fresh
• For the cream cheese in the frosting, you could use mascarpone cheese or ricotta cheese (make sure to drain it well) for a similar creamy texture
• When unsalted butter is not available, salted butter can be a substitute, but you might want to lower any extra salt the recipe might call for
• If you cant find powdered sugar, you can process regular granulated sugar in a blender until it’s very fine – just be careful not to over blend it

Pro Tips

1. Try to not overmix your cake batter – mixing it too much can make the cake tough instead of light and fluffy.
2. Make sure the lemon Jello mixture is cool before you pour it over the cake, otherwise you might end up with a soggy, uneven texture.
3. When poking holes in the cake, do it evenly so that every bite gets that burst of lemony flavor.
4. For the frosting, beat your butter and cream cheese for a few extra minutes to get a really smooth, spreadable mix; it makes a big difference in the taste and look of your frosting.