Easy Lemon Poke Cake

    55 minutes

    This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.

    3 people made this

    Serves: 24 

    • Cake
    • 1 packet yellow cake mix
    • 1 instant lemon pudding mix
    • 3/4 cup (180 ml) water
    • 1/2 cup (120 ml) vegetable oil
    • 4 eggs
    • Glaze
    • 1/3 cup (80 ml) lemon juice
    • 2 cups (240 g) icing sugar

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour a 22x33cm cake tin.
    2. In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
    3. Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean.
    4. Glaze: In a small bowl, mix together the lemon juice and icing sugar until smooth.
    5. To Serve: While the cake is still hot, poke holes in the top with a fork. Pour the glaze over the hot cake.

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    Reviews and Ratings
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    Reviews in English (126)


    All I can really say is this recipe is fantastic. When a recipe is so good I can't make it enough and my husband asks to make it then you know it is good. This recipe is so good that when I make it people take credit and say they made it beause of all the compliments that it gets. This recipe is also easy to make, which my kids can attest to, at 8 (boy) and 3(girl) they both run to the kitchen when I say I'm making lemon cake. There is no comparison for this moist, fluffy cake, once you've made it once you'll keep making it. Just a little clue to that, I made this cake for the first time in August and have made approximately 25 since then. Sometimes 3 cakes at one time. People have told me to stop teasing them with pieces and start making whole cakes when I share with them. Thanks again.  -  26 Dec 2001  (Review from Allrecipes USA and Canada)


    I only had a lemon cake mix, but it said it had pudding in the mix, so I followed the recipe as if it were already combined. It turned out light and fluffy. For the glaze, because so many said it was on the very sweet side, I squeezed enough for 1/2 cup of lemon juice, and added 2 tsp of stick butter for a smoothness. The family has given this an "awesome" rating, and insisted on it all summer long as the "perfect light desert. We had it the third night with crushed raspberries and a dollop of whipped cream for company, and the cake was still just perfect. Rave reviews from all.  -  02 Jun 2003  (Review from Allrecipes USA and Canada)


    Perfectly easy, fresh, lemony cake. I topped it with a lemony whipped cream topping (4 oz cream cheese, 1 c. powdered sugar, 1 c. cool whip, the juice of one lemon and 1 tsp lemon zest). We love lemon so I only use fresh squeezed lemon juice which I think makes a difference and I add a bit of lemon juice to the cake.  -  09 Aug 2009  (Review from Allrecipes USA and Canada)