Lemon Poke Cake (Whipped Topping)

Lemon poke cake is a bright tender dessert soaked in rich citrus filling that brings bold refreshing flavor in every slice. This cake delivers smooth texture and sweet tang that many adore.

Lemon poke cake often appears in home kitchens where bakers enjoy creating cheerful treats that lift every table. Many people discover lemon poke cake while watching family gatherings or celebrations that highlight simple joyful baking.

My own inspiration to make lemon poke cake came during a calm afternoon when I wanted a sunny treat that felt comforting. Now I will explain to make lemon poke cake today here.

Why I Love This Lemon Poke Cake?

I love this lemon poke cake because every bite carries a bright citrus depth that feels both comforting and uplifting. The soft cake holds the lemon filling in every little pocket, giving a bold burst of flavor that spreads through the whole slice.

The creamy topping adds a smooth finish that balances the tang in a gentle way. The cake feels cheerful to make, easy to share, and always brings a warm reaction from anyone who tastes it.

The colors, texture, and fresh lemon character create a dessert that feels special without demanding complicated steps, giving simple joy from start to finish.

How To Prepare Lemon Poke Cake?

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• 9×13-inch baking pan
• Mixing bowls (large and medium)
• Whisk and/or electric mixer
• Measuring cups and spoons
• Spatula
• Zester or fine grater
• Small saucepan
• Knife or skewer (for poking cake)

Ingredients

For the Cake:

• 1 (15.25 oz) package yellow cake mix
• ⅓ cup lemon juice
• ¾ cup water
• 4 large eggs
• ½ cup vegetable oil
• 2 cups confectioners’ sugar

For the Filling:

• 5 ⅓ tablespoons unsalted butter, melted (⅓ cup)
• 2 large eggs
• ⅔ cup granulated sugar
• Zest of 2 lemons
• ⅔ cup freshly squeezed lemon juice

For the Mascarpone Whipped Cream Frosting:

• 8 oz mascarpone cheese, cool but not cold
• ¾ cup powdered sugar
• 1 ½ cups heavy whipping cream
• 1 ½ tsp vanilla extract

How To Make Lemon Poke Cake

1. Preheat the oven and prepare the pan

Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper so the cake doesn’t stick.

2. Make the cake batter

In a large bowl, combine the yellow cake mix, lemon juice, water, eggs, and vegetable oil. Stir until smooth and fully mixed. Pour the batter into the prepared pan and spread it evenly.

3. Bake the cake

Bake in the preheated oven for 30–35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes.

4. Prepare the lemon filling

While the cake cools, whisk together melted butter, eggs, granulated sugar, lemon zest, and lemon juice in a medium bowl until smooth.

5. Poke the cake and add filling

Use a skewer, toothpick, or the handle of a wooden spoon to poke holes about 1 inch apart all over the warm cake. Slowly pour the lemon filling over the top, letting it soak into the holes. Let the cake cool completely so the filling sets.

6. Make the mascarpone whipped cream frosting

Beat the mascarpone cheese in a bowl until smooth. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone until combined.

7. Frost the cake

Spread the mascarpone whipped cream evenly over the cooled cake. For a decorative look, create swirls or peaks with a spatula.

8. Chill and serve

Refrigerate the cake for at least 1 hour to let the frosting firm up. Slice, serve, and optionally sprinkle with extra lemon zest for a fresh, bright finish. Enjoy!

Nutrition Facts Of Lemon Poke Cake

Nutrition	Amounts
Calories	420 kcal
Fat	22g
Saturated Fat	12g
Carbohydrates	50g
Sugar	38g
Protein	5g

About This Lemon Poke Cake

This lemon poke cake carries bright lively flavor that wakes the senses. The tender crumb holds gentle sweetness that meets a bold citrus note flowing through the filling.

A cool mascarpone layer softens the sharper tones and adds a smooth finish that lingers pleasantly. The lemon brings a clean spark that lifts the cake without making it heavy.

The texture stays moist from the filling sinking into small pockets throughout the base. The balance of sweet and tangy creates a refreshing experience that feels light yet memorable from the first slice to the last.

Why My Recipe Works

My recipe works because each layer supports the next to build strong flavor and steady texture. The base starts from a reliable yellow cake that holds moisture well once the lemon filling seeps into the tiny openings.

The homemade filling uses real juice and zest, giving bold citrus depth that blends smoothly into the warm cake. The mascarpone topping stays stable, creamy, and lightly sweet, so the lemon flavor stands out without tasting heavy.

Cooling time allows the filling to settle fully, creating an even bite and a balanced finish that feels bright, smooth, and consistently delicious.

Expert Tips For Best Results

1. Use room-temperature eggs and liquids for the cake batter. This helps the ingredients combine smoothly and prevents a dense texture.

2. Measure ingredients accurately using a kitchen scale or proper measuring cups to ensure the cake bakes evenly.

3. Do not overmix the batter. Mix just until combined to keep the cake light and tender.

4. Poke the cake while warm so the lemon filling sinks deeply without breaking the cake apart.

5. Let the cake cool completely before frosting. This prevents the mascarpone cream from melting or sliding.

6. Whip mascarpone and cream carefully. Beat until soft peaks form, then fold gently to maintain fluffiness.

7. Chill the finished cake for at least an hour before slicing. This allows flavors to meld and the cake to hold its shape cleanly.

What Is The Best Serving Ideas?

Serve lemon poke cake cold so the filling stays set and the mascarpone layer stays smooth. Add a light sprinkle of fresh lemon zest on top for extra brightness.

Fresh berries such as raspberries or blueberries create a colorful contrast and pair beautifully with the citrus flavor. A small mint leaf adds a clean touch for presentation.

This cake also works well beside a simple iced tea or a mild herbal tea that doesn’t compete with the lemon. For gatherings, cut into neat squares and arrange on a chilled platter to keep the texture firm and refreshing.

Additions

◆ Fresh Berries – Blueberries, raspberries, or sliced strawberries can be folded into the lemon filling or sprinkled on top. They add bursts of natural sweetness and a pop of color that complements the tangy lemon.

◆ Shredded Coconut – Mixing shredded coconut into the frosting or sprinkling on the finished cake gives a tropical texture and subtle sweetness that pairs beautifully with lemon.

◆ Chopped Nuts – Toasted almonds, pistachios, or pecans add a crunchy contrast to the soft cake and creamy frosting.

◆ Lemon Zest – Extra finely grated zest on top of the frosting intensifies the citrus flavor and adds a fresh, vibrant aroma.

◆ White Chocolate Chips – Folding white chocolate chips into the frosting or sprinkling them on top creates pockets of creamy sweetness that balance the tartness.

Variations

➤ Berry-Lemon Poke Cake – Mix a layer of crushed berries into the lemon filling or layer berries between the cake and frosting for a fruity twist.

➤ Coconut-Lemon Cake – Add coconut to both the cake batter and frosting, creating a tropical dessert with layered textures and flavors.

➤ Almond-Lemon Cake – A few drops of almond extract in the batter or frosting give a nutty depth that pairs naturally with lemon.

➤ Lemon Cheesecake Poke Cake – Swirl a cheesecake filling into the batter or layer it under the frosting for a rich, creamy texture.

➤ Lemon-White Chocolate Drizzle Cake – Melt white chocolate and drizzle over the frosted cake, adding a sweet, elegant finish.

How To Store Leftovers

Store leftover lemon poke cake in an airtight container in the refrigerator to keep it fresh and maintain the creamy topping. Cover tightly with plastic wrap or a cake dome to prevent the cake from absorbing other flavors.

The cake will stay moist and flavorful for up to 4–5 days. For longer storage, individual slices can be wrapped in plastic wrap and frozen for up to 2 months.

Thaw frozen slices in the refrigerator before serving to preserve texture and taste. Always avoid leaving the cake at room temperature for extended periods due to the mascarpone cream.

FAQs about Lemon Poke Cake

Conclusion

This lemon poke cake was such a joyful experience. I followed each step carefully, and the cake turned out moist, tangy, and creamy. After tasting it, I enjoyed every bite and felt proud of the result.

My family loved it too, sharing smiles and compliments with every slice. Seeing their happiness made me even more excited and confident in my baking.

This easy recipe brought both delicious flavor and warm memories. I am very happy with my success and hope everyone who tries it will enjoy making and sharing it as much as I did.

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