Go Back
A slice of Lemon Lime Poke Cake topped with whipped cream and green sprinkles on a white plate with a lime wedge.
Maryam

Lemon Lime Poke Cake

A bright, citrus-soaked sheet cake with tangy filling and fluffy whipped topping that's impossible to stop eating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box (15.25 oz) white cake mix
  • 1 cup water
  • 0.5 cup vegetable oil
  • 3 large egg whites room temperature
  • 1 tbsp lemon zest freshly grated
For the Filling
  • 14 oz sweetened condensed milk 1 can
  • 0.5 cup fresh lemon juice freshly squeezed, about 2-3 lemons
  • 0.25 cup fresh lime juice freshly squeezed, about 2 limes
  • 1 tsp lime zest freshly grated
For the Topping
  • 1.5 cups heavy whipping cream cold
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 9x13-inch Baking Pan
  • Wooden spoon handle or straw for poking
  • Mixing Bowls
  • Whisk

Method
 

Bake the Cake
  1. Preheat oven to 350F. Grease a 9x13 inch pan. Beat cake mix, water, oil, egg whites, and lemon zest on medium speed for 2 minutes until smooth. Pour into pan and bake 23-28 minutes until the top springs back when lightly touched and a toothpick comes out clean.
  2. While the cake is still warm, use the handle of a wooden spoon or a straw to poke holes all over the surface, spacing about 1 inch apart and going about two-thirds of the way down. Don't push all the way through.
Make and Pour the Filling
  1. In a bowl, whisk together sweetened condensed milk, lemon juice, lime juice, and lime zest until smooth. The mixture will thicken slightly. Pour slowly over the warm cake, using a spatula to spread and coax the filling into the holes. Let cool completely at room temperature, about 1 hour.
Make the Topping
  1. Beat cold heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 3-4 minutes. Spread evenly over the cooled cake. Refrigerate at least 30 minutes before serving to set.

Notes

Use fresh citrus juice, not bottled - the flavor difference is dramatic. The cake gets better after a few hours in the fridge as the filling soaks in fully. For a shortcut, substitute 8 oz of thawed whipped topping for the homemade whipped cream.