If you’re looking for a dessert that’s both refreshing and incredibly moist, this Lemon Poke Cake II delivers in every way. Bright lemon flavor, a tender cake base, and a sweet glaze that soaks into every bite — it’s the kind of dessert that disappears fast at potlucks, family dinners, and summer gatherings. Made with a simple cake mix and finished with a lemony syrup, this classic poke cake is easy to prepare yet impressive enough to serve to guests.

The “poke” technique — where holes are made in the cake after baking so syrup can absorb into the crumb — results in a remarkably moist, citrus-infused texture that sets this dessert apart from ordinary sheet cakes. (Punchfork)

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🧾 Ingredients

For the Cake

• 4 large eggs
• 1 (18.25-ounce) package yellow cake mix
• 1 (3.4-ounce) package instant lemon pudding mix
• 1/2 cup vegetable oil
• 3/4 cup water
• 1/3 cup lemon juice

For the Glaze

• 2 cups confectioners’ sugar
• Additional lemon juice (to taste, typically a few tablespoons for a pourable glaze)

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👩‍🍳 Instructions

1. Preheat & Prepare

Preheat your oven to 350°F / 175°C. Grease a 9×13-inch baking pan lightly with cooking spray or oil. This ensures the cake comes out cleanly after baking.

2. Mix the Cake Batter

In a large bowl, combine the yellow cake mix and instant lemon pudding mix. Add in eggs, oil, water, and lemon juice, and beat until the batter is smooth and free of lumps.

3. Bake the Cake

Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.

4. Poke the Cake

Once the cake is baked, remove it from the oven and allow it to cool for 5–10 minutes. Using the handle of a wooden spoon or a skewer, poke holes evenly across the surface of the cake — about every inch or so. These holes will allow the glaze to soak in deeply, creating that signature moist texture.

5. Pour the Glaze

Whisk together the confectioners’ sugar with enough lemon juice to reach a smooth, pourable consistency. Slowly drizzle the glaze over the warm cake, making sure it seeps into each hole. The cake will absorb the glaze as it cools.

6. Cool & Serve

Let the cake cool completely to room temperature. For best results, refrigerate the cake for at least 1–2 hours before slicing — this helps the glaze set and the lemon flavor intensify. Once chilled, cut into squares and enjoy!

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🍋 Flavor & Texture Highlights

This Lemon Poke Cake II offers a delightful combination of:

• Bright citrus flavor from real lemon juice
• Ultra-moist crumb that stays soft thanks to the poke-and-soak method
• Sweet lemon glaze that balances tanginess with sugary richness
• Light and tender texture perfect for any season

It’s tangy yet sweet, refreshing yet comforting — a dessert that feels both homey and elevated.

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🍰 Serving Suggestions

Lemon Poke Cake pairs wonderfully with:

🍨 A scoop of vanilla ice cream
🍓 Fresh berries or strawberry compote
🍋 Whipped cream and lemon zest garnish
🍹 A refreshing glass of lemonade or iced tea

For special occasions, a dusting of powdered sugar or a few mint leaves adds visual appeal without overpowering the lemon flavor.

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💡 Why This Recipe Works

The magic of a poke cake lies in how the glaze interacts with the cake’s structure. Because holes are made all over the surface, the lemon-sweetened syrup penetrates deeply rather than just sitting on top. This creates a dessert that’s:

✔ Moister than traditional sheet cakes
✔ More flavorful throughout, not just on the surface
✔ Easy to slice and serve without crumbling
✔ Great for make-ahead entertaining

Using a cake mix and instant pudding makes this recipe approachable for bakers of all skill levels, while still delivering a dessert that tastes like it took much more effort.

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🍋 Pro Tips

✨ Use fresh lemon juice if possible — it brightens the flavor far more than bottled juice.
✨ Let the cake cool slightly before poking holes — too hot and the cake can tear.
✨ Adjust the glaze thickness by adding lemon juice a teaspoon at a time. Too thin and it runs off the cake; too thick and it won’t absorb well.
✨ Refrigerate the cake after glazing to let the citrus notes mature and the texture refine.

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🤔 FAQ — Lemon Poke Cake II

Q: What is a poke cake?
A poke cake is a dessert in which holes are made in the baked cake so that a flavored liquid or glaze soaks in, creating an exceptionally moist and infused crumb. (Punchfork)

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Q: Can I use lemon Jell-O instead of pudding?
Yes — lemon Jell-O or lemon pudding mixes can be used in variations to add fruitier or different textures to the cake, though the classic version uses lemon pudding specifically for creamy absorption.

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Q: How do I make the glaze thicker or thinner?
To thicken, add more confectioners’ sugar; to thin, add lemon juice a teaspoon at a time until desired consistency is reached.

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Q: Does the cake have to be refrigerated?
Refrigeration isn’t strictly necessary, but chilling after glazing helps the cake set and improves flavor and texture, especially in warm climates.

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Q: Can I make this gluten-free?
Yes. Replace the yellow cake mix with a gluten-free lemon or vanilla cake mix and check that all other ingredients are certified gluten-free.

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Q: Can I add toppings?
Absolutely! Fresh lemon zest, whipped cream, berries, or a lemon curd swirl make excellent toppings that enhance brightness and presentation.

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🍋 Final Thoughts

Lemon Poke Cake II is a beautiful celebration of citrus that’s both simple to make and stunning to serve. It’s the kind of dessert that brings smiles, perfect for spring and summer gatherings but delightful year-round. Moist, tangy, and sweet — this cake proves that simplicity and bold flavor can go hand in hand.

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Try Also: Irresistible Dessert Ideas from Paula’s Kitchen

• How to Make the Perfect Tuxedo Cake at Home
• No-Bake Layered Brownie Dessert
• Pumpkin Cinnamon Roll Bars