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.