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3 layers of lemon in this easy Lemon Poke Cake. Lemon cake is soaked in lemon jello, topped with lemon curd and Cool Whip.

This Triple Lemon Poke Cake is the answer for those times when you want something impressive lemon dessert without the effort. It comes together quickly using a box cake mix, just like a traditional jello cake.

The secret is three distinct layers of lemon flavor: lemon cake, lemon jello soak and a generous spread of lemon curd underneath the whipped cream. Each bite gives bright, tangy flavor. You’ll love our strawberry crunch poke cake, too!

a slice of lemon poke cake on a plate with a fork

This Vintage-Style Lemon Cake Is Proof Simple Recipes Are Still the Best

As soon as the warmer weather hits, I start craving all things lemon. Sometimes I crave a lemon olive oil cake, and other times I need something classic that reminds me of grandma. Something that home cooks have been making for years.

This Triple Lemon Poke Cake recipe fits that second category. It bakes up so pretty, you’d never know it started with a boxed cake mix!

You may think that lemon cake with lemon Jello set inside is enough of a blast of lemon. But I LOVE lemon curd. It’s sweet & tangy and oh so smooth. It’s perfect for adding to desserts like our lemon poppy seed rolls, so I knew a layer of curd on top of this poke cake would be amazing.

Don’t have lemon curd? Use lemon pudding instead! Make according to the package instructions.

Love lemon desserts? Try our lemon cupcakes, lemon blueberry sweet rolls and lemon cookies with lemon glaze.

Enjoy! -Julie

4 Tips for Before you Begin

Wait until the cake has cooled for an hour before spreading on the lemon curd and cream. If you want, you can make a homemade whipped cream instead of using Cool Whip.
Plan a little in advance for making this cake. You’ll have to let the cake cool, so leave yourself at least 2-3 hours for baking and assembling the cake. Most of that will be hands-off time.
I used a lemon cake mix. Betty Crocker and Duncan Hines both have great cake mixes. If the ounces are off slightly, it’s ok. You can just prepare the lemon cake as it says on the back of the box you buy.
Jello will soak into the warm cake easily. Use just a fork, toothpick or wooden skewer to poke holes into the cake. You don’t have to wait until the cake is completely cooled. Letting the lemon poke cake sit for about 5 minutes after it comes out of the oven should be fine.

Easy Lemon Poke Cake in a 9×13 Pan

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This easy 9×13 lemon poke cake is filled with bright lemon flavor from cake, jello and lemon curd. A classic spring dessert that’s perfect for Easter and family dinners.

Servings 15

Prep Time 20

Cook Time 25

Chill Time 1

Total Time 1 45

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Ingredients

For the cake:

1 box lemon cake mix 15.25 oz
1 cup 2% milk
3 large eggs
⅓ cup vegetable oil

For the Jello layer:

3 ounces lemon jello 1 small box
½ cup boiling water
½ cup cold water

For topping:

1¾ cups lemon curd
8 ounces cool whip thawed
lemon slices/zest for decoration

Instructions

Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
In the bowl of a stand mixer (or use a hand mixer with a large bowl), mix the cake mix, milk, eggs and oil for 2 minutes, scraping the sides of the bowl as needed. Pour the cake batter into the prepared pan.
1 box lemon cake mix, 1 cup 2% milk, 3 large eggs, ⅓ cup vegetable oil
Bake for 21-26 minutes or until the center of the cake bounces back when you touch it.
Allow the cake to cool for 5 minutes, then poke holes all over the top of the cake using a long-tined fork or a skewer.
Mix the jello powder with the boiling water in a medium bowl. Use a whisk to stir until the powder dissolves. Then mix in the cold water. Pour the jello over the cake so that it soaks into the holes.
3 ounces lemon jello, ½ cup boiling water, ½ cup cold water
Allow the cake to cool for 1 hour in the refrigerator.
Spoon and spread the lemon curd evenly over the top of the cake, then spread Cool Whip evenly on top of the lemon curd. Decorate with lemon zest or sliced lemons. Store in the refrigerator until serving.
1¾ cups lemon curd, 8 ounces cool whip

Notes

Do not store this cake at room temperature. It should always be refrigerated. Store any leftovers in an airtight container in the fridge.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 324

Keyword easy, family-friendly, spring, sweet

How to Make Lemon Poke Cake: Step by Step

Make the batter. In the bowl of a stand mixer (or use a hand mixer), mix the cake mix, milk, eggs and oil for 2 minutes, scraping the sides of the bowl as needed.

Pour the cake batter into the prepared pan.

Bake the cake. Bake the lemon poke cake for 21-26 minutes or until the center of the cake bounces back when you touch it. Allow the cake to cool for 5 minutes, then poke holes all over the top of the cake using a long-tined fork or a skewer.Mix the jello powder with the boiling water. Use a whisk to stir until the powder dissolves. Then mix in the cold water. Pour the jello over the cake so that it soaks into the holes.

a cup pouring lemon jello over a baked cake

Add the lemon curd and topping. Allow the cake to cool for 1 hour in the refrigerator. Spread lemon curd evenly over the top of the cake. Then spread Cool Whip evenly on top of the lemon curd.