Bright, zesty, and impossibly moist, this Triple Lemon Poke Cake is an effortless showstopper for gatherings, potlucks, or weeknight dessert cravings. If you love lemon desserts, try these lemon meringue cheesecake jars for another citrusy treat.
Why You’ll Love This Triple Lemon Poke Cake
- Bursting with bright lemon flavor in every bite.
- Quick prep using a cake mix for easy weeknight baking.
- Great for make-ahead entertaining and potlucks.
- Kid-friendly and loved by guests of all ages.
- Keeps well in the fridge for easy, tasty leftovers.
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Ingredients Needed
-
Cake Base:
- 1 lemon cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
-
Gelatin:
- 1 small box lemon Jello
- 1 cup boiling water
- 1 cup cold water
-
Frosting & Topping:
- 1 tub whipped topping
- 1 cup powdered sugar
- 1/4 cup lemon juice
- Zest of 1 lemon
Step-by-Step Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the batter: In a large bowl, mix the lemon cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water until smooth; pour into the prepared pan.
- Bake: Bake according to package instructions or until a toothpick inserted in the center comes out clean.
- Cool and gel: Once baked, allow the cake to cool for 10 minutes. In a separate bowl, dissolve the lemon Jello in 1 cup boiling water, stir in 1 cup cold water, poke holes in the cooled cake with a fork, and pour the Jello mixture over the cake so it seeps into the holes. Refrigerate for at least 1 hour.
- Make the frosting: In another bowl, mix 1 tub whipped topping, 1 cup powdered sugar, 1/4 cup lemon juice, and zest of 1 lemon until well combined.
- Finish and serve: Spread the lemon frosting over the chilled cake, slice, serve cold, and enjoy!
Serving Suggestions Triple Lemon Poke Cake
- Serve with a scoop of vanilla ice cream and a sprig of mint.
- Top each slice with fresh berries for color and brightness.
- Pair slices with a cup of Earl Grey tea or iced lemonade.
- Create a dessert board and include mini lemon cakes with lavender glaze for variety.
Tips for Success Triple Lemon Poke Cake
- Don’t overbake: check with a toothpick toward the package time to keep the cake extra moist.
- Make the holes evenly with a fork so the Jello spreads through the cake uniformly.
- Chill thoroughly before frosting to prevent the topping from sliding off.
- For easier slicing, return the cake to the fridge for 15 minutes after frosting.
- For a no-bake lemon twist, check a related recipe like no-bake lemon blueberry cheesecake for serving ideas.
Variations
Here are a few easy ways to change it up:
- Blueberry swirl: stir fresh or thawed blueberries into the Jello before pouring.
- Limoncello boost: replace 1–2 tablespoons of cold water in the Jello with limoncello for an adult version.
- Dairy-free option: use dairy-free whipped topping to make the frosting vegan-friendly.
Triple Lemon Poke Cake
Bright, zesty, and impossibly moist, this Triple Lemon Poke Cake is an effortless showstopper packed with lemon flavor, perfect for gatherings and potlucks.
Ingredients
Cake Base
- 1 box lemon cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Gelatin
- 1 small box lemon Jello
- 1 cup boiling water
- 1 cup cold water
Frosting & Topping
- 1 tub whipped topping
- 1 cup powdered sugar
- 1/4 cup lemon juice
- 1 medium zest of lemon
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix the lemon cake mix, eggs, vegetable oil, and water until smooth; pour into the prepared pan.
- Bake according to package instructions or until a toothpick inserted in the center comes out clean.
Cooling and Gelatin
- Once baked, allow the cake to cool for 10 minutes.
- In a separate bowl, dissolve the lemon Jello in 1 cup boiling water, stir in 1 cup cold water.
- Poke holes in the cooled cake with a fork, and pour the Jello mixture over the cake so it seeps into the holes.
- Refrigerate for at least 1 hour.
Frosting and Serving
- In another bowl, mix the whipped topping, powdered sugar, lemon juice, and lemon zest until well combined.
- Spread the lemon frosting over the chilled cake, slice, serve cold, and enjoy!
Notes
Don’t overbake: check with a toothpick toward the package time to keep the cake extra moist. Make the holes evenly with a fork so the Jello spreads through the cake uniformly. Chill thoroughly before frosting to prevent the topping from sliding off. For easier slicing, return the cake to the fridge for 15 minutes after frosting. For a no-bake lemon twist, check a related recipe like no-bake lemon blueberry cheesecake for serving ideas.