Lemon Poke Cake with Lemon Glaze

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Let's make Grandma's favorite lemon poke cake with lemon glaze, using a cake mix. This easy recipe makes a fluffy cake with a simple lemony icing drizzled on top. It's a luscious lemony dessert everyone will love.

My mom and grandma must have both had the same lemon poke cake recipe, because growing up, I remember both of them making this lemon poke cake with glaze. Lemon cake is a family favorite, as are lemon cupcakes, lime vanilla poke cake cupcakes, and lemon poke cake without pudding.

I'm going to show you how to make it. Just like my strawberry Jello cake, this is a poke cake too.

lemon poke cake in a cake pan

Why You'll Love This Cake

  • It's a quick and easy dessert you can make any time of year. I especially love it as a summer dessert, I think because of the lemon-y flavor.
  • Easy means this is a cake mix recipe. Don't worry, though, because it's more than just a cake mix.
  • Like my favorite yellow cake recipe, lemon cake is perfect for your next church potluck or outdoor cookout.
  • My favorite thing about this cake is the lemon glaze that creates a slightly crispy top and then soaks down into the cake.
lemon poke cake with lemon glaze ingredients on wood countertop

Ingredients and Substitutions Notes

Here are just a few notes on the ingredients you'll need to make this cake…

slice of lemon cake on white plate with slice of lemon and a fork

How to Make Lemon Poke Cake

Before getting started mixing up the batter, pre-heat your oven to 350° F and grease a 9×13 cake pan.

Mix up the Cake Batter…

  1. First mix together the cake mix and the instant pudding mix.
  2. Add in the eggs and water, beating everything together for about 2 minutes.
  3. Add the canola oil; then beat for another 2 minutes.
  4. Pour the cake batter into a rectangular 13″x9″ cake pan, and smooth it out evenly in the pan with a baking spatula.
  5. Place it in the oven and bake at 350° F for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.
steps for how to make lemon poke cake batter in mixing bowl, then pour into cake pan and baked

Then Make the Lemon Glaze…

  1. In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
  2. When the cake is done and while it's still hot, poke it all over with a fork.
  3. Then pour or spoon on the glaze and spread it evenly over the cake.
  4. The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer. It's so good! 
steps for how to make lemon glaze for poke cake, poke holes all over cake with a fork, then pour glaze on poke cake and allow to crisp

And at this point, it's ready to slice, serve, and satisfy those cravings for all the lemon flavor this cake has to offer.

close up slice of lemon pudding cake with slightly crispy lemon glaze and slice of lemon on white plate

Expert Tips and Recipe FAQ's

What happens if you add lemon juice to the cake mix?

You'll just have an even more lemony cake. It will be really citrusy. I find that the cake mix is usually lemony enough without added juice.

What is the best way to poke holes in a poke cake?

If you're just pouring a thin glaze, as in the case of this cake, a fork is generally sufficient. Just use the fork to poke holes all over the top of the cake, and the glaze will drizzle down into the baked cake, making it really moist and delicious. However, if you're adding a thicker liquid, like pudding, you may want to use the handle of a wooden spoon to poke the holes; that allows more room for the pudding to soak down into the cake.

How should I store lemon poke cake?

It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator.

Can I freeze it?

Yes, you can. Just be sure to store it in an airtight container so it doesn't get freezer burn. If freezing it in the cake pan, I'd add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.

slice of lemon cake with bite on fork

More Easy Cake Recipes:

If you love this easy lemon cake, you'll love these cakes too…

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

slice of lemon poke cake with lemon glaze on white plate with slice of lemon on top

Lemon Poke Cake with Lemon Glaze

How to make Grandma's lemon poke cake with lemon glaze, using a cake mix. Fluffy cake recipe with a simple lemony icing drizzled on top.
4.84 from 25 votes
Print Pin Rate
Course: Cakes & Cupcakes
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 15 people
Calories: 311kcal
Author: Mel Lockcuff

Ingredients

Cake:

Glaze:

Instructions

Cake:

  • Pre-heat the oven to 350°.
  • Mix together the cake mix and the instant pudding mix. 
  • Then add in the eggs and water, beating everything together for about 2 minutes.
  • Add the canola oil; then beat for another 2 minutes. 
  • Pour the cake batter into a rectangular 13"x9" cake pan, and smooth it out evenly in the pan with a spatula.
  • Place it in the oven and bake at 350° F for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.

Lemon Glaze:

  • In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
  • When the cake is done and while it's still hot, poke it all over with a fork.
  • Then pour or spoon on the glaze and spread it evenly over the cake. The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer. It's so good!
  • Now it's ready to serve and enjoy!

Notes

*You can substitute 4 ounces of frozen lemonade concentrate for the lemon juice. 
How should I store lemon cake?
It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator.
Can I freeze it?
Yes, you can. Just be sure to store it in an airtight container so it doesn't get freezer burn. If freezing it in the cake pan, I'd add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.

Nutrition

Serving: 15people | Calories: 311kcal | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 262mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
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31 thoughts on “Lemon Poke Cake with Lemon Glaze”

  1. 5 stars
    This taste like lemon bars which is my favorite dessert. It is outstanding and I will make it again and again and again. Thank you!

    Reply
  2. 5 stars
    This is absolutely amazing! I took two cakes to our friends bbq. I have since had 3 more requests to bring this cake wherever we go. I will be making this many many times. Thank you for the great recipe

    Reply
  3. We first had this cake c.1964 when we were newly weds and my husband had a summer job in the oil fields of Oklahoma. We called it Robust about d’s Delight because it was still moist in a lunch box. We are still married @age 80 and and were surprised and delighted to find this recipe online. How things have changed! Sharon

    Pp

    Reply

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