Print

Easy Lemon Jello Poke Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 24 reviews

This Easy Lemon Jello Poke Cake is a bright, refreshing dessert perfect for spring and summer gatherings. Moist lemon cake infused with fresh lemon juice and zest is baked to perfection, then poked with holes and soaked in a tangy lemon jello mixture. Topped with a light and fluffy lemon-flavored whipped cream frosting, this poke cake combines zesty citrus flavors with a creamy, melt-in-your-mouth texture. It’s simple to make, vibrant in flavor, and sure to impress at potlucks, parties, or casual family dinners.

Ingredients

Cake:

  • 1 15 oz. box Lemon cake mix, plus ingredients called for on back of box
  • 1 lemon, juiced and zested

Filling:

  • 1 3 oz. box lemon jello
  • ½ cup hot water
  • ½ cup cold water

Frosting:

  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • ¼ cup lemon pudding or lemon jello mix (dry)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (dark non-stick pan) or 350°F (glass pan). Grease a 9×13-inch baking pan well with non-stick spray and set aside.
  2. Make the Cake Batter: Prepare the lemon cake batter according to the package instructions on the box. Fold in the fresh lemon juice and zest to enhance the lemon flavor.
  3. Bake the Cake: Pour the prepared batter into the greased pan evenly. Bake for 30 to 35 minutes if using a dark non-stick pan, or 25 to 30 minutes if using a glass pan. Test doneness by inserting a toothpick in the center; it should come out clean.
  4. Make Holes in the Cake: Using the back of a spoon, a straw, or a wooden skewer, poke holes all over the surface of the warm cake. These holes will allow the jello mixture to soak in deeply for maximum flavor and moistness.
  5. Prepare Jello Mixture: In a medium bowl, whisk the lemon jello powder into ½ cup hot water until fully dissolved. Add ½ cup cold water, mix gently, and then carefully pour the mixture evenly over the cake, ensuring it seeps into all the holes.
  6. Chill to Set: Place the cake in the refrigerator for at least 2 hours to allow the jello to set completely and infuse the cake.
  7. Make the Frosting: Combine the heavy cream, powdered sugar, and lemon pudding or dry lemon jello mix in a large bowl or stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form and the frosting is light and fluffy.
  8. Frost and Serve: Spread the whipped lemon frosting evenly over the set cake. Serve immediately or store the cake covered in the refrigerator for up to 3 days for optimal freshness.

Notes

  • For best results, use fresh lemon juice and zest to enhance the natural lemon flavor.
  • Be careful not to poke too large or too deep holes to avoid the cake becoming too soggy.
  • The cake is best served chilled but bring it to room temperature for about 10-15 minutes before serving for softer texture.
  • You can substitute lemon pudding mix with lemon jello powder in the frosting if preferred.
  • Store leftovers covered in the refrigerator and consume within three days.

Find it online: https://justsosavory.com/easy-lemon-jello-poke-cake-recipe/