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A vibrant slice of lemon poke cake topped with fluffy whipped cream, lemon zest, a fresh lemon slice, and mint, served on a white plate.
Maryam

Luscious Lemon Zest Poke Cake

This vibrant lemon poke cake features a tender, moist lemon-infused cake base, soaked with a bright lemon gelatin mixture, and crowned with a light, tangy lemon whipped topping. It's the perfect refreshing dessert for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cake
  • 2 cups All-purpose flour
  • 1 3/4 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter 1 stick, softened
  • 3 Large eggs room temperature
  • 1 cup Milk room temperature
  • 1 tsp Vanilla extract
  • 2 tbsp Lemon zest from 2-3 lemons
  • 2 tbsp Fresh lemon juice
For the Lemon Poke Filling
  • 1 Lemon gelatin 3 oz package
  • 1 cup Boiling water
  • 1/2 cup Cold water
  • 1 tbsp Fresh lemon juice
For the Lemon Whipped Topping
  • 2 cups Heavy whipping cream cold
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest from 1 lemon
  • 1 tbsp Fresh lemon juice
Garnish (Optional)
  • Thin lemon slices
  • Extra lemon zest

Equipment

  • 9x13-inch Baking Pan
  • Large Mixing Bowl
  • Electric Mixer
  • Whisk
  • Small saucepan
  • Measuring cups and spoons
  • Rubber spatula
  • Fork or skewer

Method
 

Prepare the Lemon Cake
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix with an electric mixer on low speed until crumbly.
  4. In a separate small bowl, whisk together the eggs, milk, vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix. Scrape down the sides of the bowl as needed.
  6. Pour the batter into the prepared 9x13 inch baking pan and spread evenly.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
Prepare the Lemon Poke Filling
  1. While the cake is cooling, prepare the lemon gelatin. In a medium bowl, combine the lemon gelatin powder with 1 cup of boiling water. Whisk until the gelatin is completely dissolved.
  2. Stir in 1/2 cup cold water and 1 tbsp fresh lemon juice. Set aside to cool slightly (about 5-10 minutes).
Poke and Soak the Cake
  1. Once the cake has cooled for 15 minutes, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart. Make sure to poke deep enough to reach the bottom, but not tear the cake apart.
  2. Slowly pour the slightly cooled lemon gelatin mixture evenly over the entire cake, allowing it to seep into the holes.
  3. Place the cake in the refrigerator for at least 2 hours (or until the gelatin is set) to chill and absorb the filling.
Prepare the Lemon Whipped Topping
  1. Once the cake is thoroughly chilled, prepare the whipped topping. In a large, chilled mixing bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, 1 tsp lemon zest, and 1 tbsp fresh lemon juice.
  2. Using an electric mixer, beat on high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
Assemble and Serve
  1. Spread the lemon whipped topping evenly over the chilled poke cake.
  2. Optionally, garnish with thin lemon slices and extra lemon zest.
  3. Keep the cake refrigerated until serving. Slice and enjoy!

Notes

For best results, ensure eggs and milk are at room temperature for a smoother cake batter.
The cake tastes even better the next day as the flavors meld and the gelatin fully sets.
Store leftover cake tightly covered in the refrigerator for up to 3-4 days.