Lemon Burst Poke Cake
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This fantastic Lemon Burst Poke Cake recipe 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, like this Best Lemon Cheesecake and this Sinful Triple Chocolate Fudge Poke Cake!
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Why I LOVE this Lemon Burst Poke Cake
The best part (besides eating it) is the lemon flavor bursting through the cake. I used both Lemon Curd & lemon pudding
Then I topped 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 1/2 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
Lemon Burst Poke Cake recipe
Vanilla Cake Layer
- 1 White Cake baked in a 9×13 pan
Lemon Curd Layer
- 1 ⅓ cup Lemon Curd
Lemon Pudding Layer
- 2 boxes Lemon pudding mix, instant
- 2 cups cold milk or vanilla almond milk
Cool Whip Layer
- 1 – 8 oz Regular or Fat-Free Cool Whip
or….you can make homemade whipped cream
- 2 cups whipping cream
- ½ cup powdered sugar
- 1 tablespoon vanilla
Instructions How to Make Lemon Burst Poke Cake
Vanilla Cake Layer
- Prepare and bake cake mix as directed on package for 13×9-inch baking pan.
- Remove from oven. Poke holes down through cake with round handle end of a wooden spoon. Holes should be at 1-inch intervals.
Lemon Curd & Lemon Pudding Layer
- Combine the instant lemon 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 Your Lemon Burst 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.
About Lemon Curd
- You can use my homemade 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. 🙂
More Options For Your Lemon Pudding Poke Cake
- Add some lemon zest or lemon slices as a garnish to the top of your cake.
- Instead of a white cake mix, you can use a lemon cake mix or a yellow cake mix!
This Lemon Burst Poke Cake recipe is great for any BBQ, Potluck, Special Event and it reminds of sunshine. Summer is here for all kinds of lemon desserts! Here’s the recipe! Enjoy! xoxo
Check out this Strawberry Poke Cake! {True Luv} for another delish poke cake!
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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.
Notes
