Lemon Curd Poke Cake Recipe with Box Cake MixABy Ashton · Updated July 11, 20264.346 reviews·Total 1 hr·Serves 12Jump to Recipe Save Pin Add to Google posted by Ashton on July 11, 2026 Lemon Curd Poke Cake Recipe You guys, this Lemon Curd Poke Cake is THE springtime dessert I look forward to all year long. We’re talking a moist lemon cake soaked in the most dreamy, tart lemon curd filling, topped with billowy homemade whipped cream — and honestly? It’s one of those lemon desserts that makes people lose their minds at the first bite. I literally can’t even. If you love bright, citrusy, show-stopping lemon flavor, this lemon curd poke cake is the one you absolutely have to make! Related Recipes: Homemade Lemon Curd | Ina Garten’s Lemon Bars | Lemon Meringue Pie Dip This post has been sponsored by Dixie Crystals, but all opinions are 100% my own. This post may contain affiliate links — I may earn a small commission at no extra cost to you. Why You’ll Love This Easy Lemon Poke Cake Can we talk about how this is genuinely one of the most brilliant semi-homemade desserts ever invented? You start with a box cake mix — a yellow cake mix, specifically — and then you do a little kitchen magic that takes it completely over the top. Poke cakes are such a great way to pack incredible flavor into every single bite because that lemon curd filling literally soaks down into all those holes and infuses the whole cake base with pure lemony goodness. It’s an easy lemon cake that tastes like you spent all day on it. For lemon lovers, this is your perfect cake — full stop. I’ve made everything from a strawberry poke cake to a lemon blueberry poke cake, and this lemon version holds a very special place in my heart. Be still my heart, honestly. Simple Ingredients You’ll Need One of my absolute favorite things about this amazing recipe is that it uses such simple ingredients — nothing weird, nothing scary, just pantry staples and a little fresh lemon love. Here’s what you’re working with! Yellow Cake: Yellow cake mix (I love Duncan Hines!), plus ingredients called for on the package directions — oil, water, eggs. A white cake mix or a boxed lemon cake mix also works beautifully here if that’s what you have. Even a box lemon cake mix from the store gives you that extra lemon flavor boost! Dixie Crystals Extra Fine Granulated Sugar — to combine sugar with your lemon juice for the curd Lemon juice — fresh is best for that bright, tart lemon curd flavor! Egg yolks Butter, cubed Homemade Whipped Cream: Heavy cream (also called heavy whipping cream — same thing, you guys!) Dixie Crystals Confectioners Powdered Sugar Vanilla extract Instant pudding mix, vanilla flavor — this is what stabilizes the whipped topping so it holds up beautifully! 🍋🍋🍋 Celebrate LEMONS with us in this roundup of our best LEMON DESSERTS! 🍋🍋🍋 How to Make This Lemon Curd Poke Cake Step 1 — Bake the cake. Follow the package directions on your box cake mix and bake it in a greased 9×13 baking dish. Once it comes out of the oven, let the cake cool on a wire rack for just a few minutes — you want it warm but not scorching hot. Then use the handle of a wooden spoon (or the end of a wooden spoon — either works!) to poke holes all over the top of the cake in an even grid. Don’t be shy — poke holes generously! The more the better, honestly, because that’s how you get that incredible flavor into every bite. Step 2 — Make the homemade lemon curd. In a medium saucepan over medium heat, whisk together your lemon juice, sugar (combine sugar evenly before adding!), and egg yolks. Stir constantly until the mixture comes to a boil and thickens up — this is your gorgeous tart lemon curd right here! Remove from the heat and stir in your cubed butter until it’s completely melted and silky smooth. The end results are absolutely swoon-worthy. You could also use a store-bought version if you’re short on time, but homemade lemon curd is SO worth the extra ten minutes, I promise. Step 3 — Pour the lemon curd over the warm cake. Work it into an even layer across the top of the cake, making sure the curd seeps down into all those holes. Press it gently with the back of a spoon if needed. This lemon curd filling is what transforms a basic yellow cake into a moist lemon cake that tastes absolutely magical. Let the cake cool completely — I mean fully to room temperature — before adding the topping. If you rush this step, your whipped cream will slide right off. Don’t do it! Step 4 — Make the homemade whipped cream. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer on medium speed), whip your heavy cream, powdered sugar, vanilla, and instant pudding mix together until fluffy, soft peaks form. While you could use cool whip or another store-bought whipped topping in a pinch, I have to say that NOTHING beats this homemade whipped cream — especially on a poke cake. The pudding mix stabilizes it perfectly so you don’t have to worry about it deflating in the refrigerator. It stays gorgeous! Make sure your heavy cream is cold straight from the fridge and that the sides of the bowl are clean for the best results. Step 5 — Top and garnish! Spread the whipped cream in an even layer across the top of the cake. Then sprinkle a little fresh lemon zest over the top — seriously, that pop of fresh lemon zest makes the whole cake look like it came from a fancy bakery. You can also add a few lemon slices around the edges for an extra pretty presentation. Refrigerate until you’re ready to serve. That’s it! Your easy lemon poke cake is done, you guys! Recipe Q&A: Lemon Poke Cake How many lemons make a cup of juice? Six lemons should do the trick. And if you need just a little fresh lemon juice for another recipe, one lemon usually gives you about 2–3 tablespoons. How do you make a moist lemon cake from scratch? This lemon cake recipe is my very favorite for a truly from-scratch version. Always, always, always use room temperature ingredients — eggs, butter, sour cream if your recipe calls for it. You wouldn’t believe the difference it makes in achieving that perfect tender crumb! A touch of sour cream in the cake batter can also add incredible moisture and richness to an easy lemon cake. Can I use a different cake mix? Yes! A boxed lemon cake mix (like a box lemon cake mix from Duncan Hines or another brand) gives you extra lemon flavor in the cake base itself. A white cake mix is also lovely and lets the lemon curd filling really shine. You could even do a lemon pudding poke cake variation by swapping in jello lemon pudding mix or lemon jello — a classic lemon jello poke cake is delicious in its own right! For a fun variation, check out a Lemon Jell-O Cake — so good for warmer weather! Can I use different toppings? Totally! While I’m a homemade whipped cream devotee for this lemon poke cake recipe, cool whip works as a shortcut. Cream cheese frosting is another delicious option if you want something richer and denser on top of the cake. You could also dollop on some amazing homemade blueberry sauce or fresh berries for a lemon blueberry poke cake spin — or even a lemon raspberry poke cake vibe with a berry flavor swirl. So many options! I especially love this paired with a blueberry lemon sauce inspired by my lemon blueberry mascarpone cake — the most amazing blueberry sauce situation you can imagine. Can poke cakes be frozen? Absolutely! Wrap the cake tightly in plastic wrap before freezing. Let it thaw in the refrigerator for about 24 hours before serving. Leftover cake keeps well in the fridge for up to four days — if it even lasts that long, ha! Tips for the Perfect Lemon Poke Cake Okay friends, here are my best tips so your lemon poke cake recipe turns out absolutely perfect every single time! First — use a boxed yellow cake mix that you trust. I’m always reaching for Duncan Hines because it consistently gives me that soft, springy cake base that soaks up the curd so well. If you want to doctor up your box cake mix even further, check out my guide to the best doctored up cake mix cake — seriously a game changer for all your cake mixes! Add a spoonful of sour cream or swap the water for milk in your cake batter and you’ll get an even more moist, tender crumb. Trust me on this one. When you combine sugar with the egg yolks for the curd, whisk them together in a large bowl first so they’re nice and smooth before adding the lemon juice. This prevents the yolks from scrambling when they hit the heat. Cook in your medium saucepan on medium heat and keep stirring — don’t walk away! The whole process takes maybe 8–10 minutes and the end results are so worth it. Once your cake is baked and cooled slightly, poke those holes while it’s still a warm cake so the curd can really absorb down into the cake pan. And always let it come all the way to room temperature before frosting — I know it’s hard to wait, but patience = perfect cake. This is absolutely a family favorite and a perfect dessert for any special event or warmer weather gathering! Poke Cake Variations to Try Once you fall in love with this easy lemon poke cake — and you WILL fall in love — you’re going to want to try all the poke cake variations! A strawberry poke cake with strawberry pie filling is a classic that everyone goes crazy for. A lemon blueberry poke cake with a homemade blueberry sauce (I mean, the most amazing blueberry sauce drizzled over the top — have you seen my lemon blueberry bundt cake?) is a stunning option, especially with fresh berries on top. A lemon raspberry poke cake is another incredible combination — bright, tangy, gorgeous. You can even use pie fillings in place of homemade curd if you want a super speedy version. Poke cakes are truly one of the most versatile delicious desserts in my repertoire, and using a simple box cake mix as the cake base means they come together so quickly. Special thanks to everyone who has made this recipe and shared it — your love for it keeps me baking! 🍋💛 See all the details in the recipe card below, and don’t forget to check out the full recipe card for the complete lemon poke cake recipe with exact measurements. This is one of those easy lemon desserts that belongs in your regular rotation — for parties, for spring, for any time you need a beautiful, crowd-pleasing perfect dessert made from simple ingredients. Go make it right now! 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It starts with a simple box yellow cake and is soaked in homemade lemon curd with homemade whipped cream on top. Print Ingredients Yellow Cake yellow cake mix, plus ingredients called for on the box (oil, water, eggs). May vary by brand. Dixie Crystals Extra Fine Granulated Sugar lemon juice egg yolks butter, cubed Whipped Cream heavy whipping cream Dixie Crystals Confectioners Powdered Sugar vanilla extract instant pudding mix, vanilla flavor Instructions CLICK HERE to view the entire recipe on the Dixie Crystals website. Nutrition Information: Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 239Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 361mgCarbohydrates: 48gFiber: 1gSugar: 29gProtein: 2g
18 different desserts in one day?! Girl, you are crazy. This cake looks creamy and refreshing after a long day of moving though.
lemons are my soulmate. wait, let me correct myself. Lemon desserts are my soulmate. And this BTS cake? Even BETTER!!! You nailed it Ashton. Love all your poke cake recipes my friend. This is the winner.
I was going to attempt a lemon curd last week but it was after a long day of work. I took one look at the recipe and ditched it for the night…way too time consuming! This microwave version just made my life a thousand times easier (and lemon-ier….yum!)
Can’t wait to try this recipe. Can you please clarify the amount of butter in the lemon curd? Is is 1/2 cup? Thanks so much!
This looks amazing, and I can’t wait to try it! Can you please confirm the measurement for the butter in the lemon curd? The recipe reads “1/2 butter, melted” Is this 1/2 cup, 1/2 stick, or something else? Thanks!
I made a poke cake with lemon curd last year and I seriously think about it all of the time. I want a piece oft his!
My love for lemons knows no bounds! Seriously in LOVE with lemon desserts. My favorite of all time, believe it or not! This cake is perfect for me 🙂 and that easy microwave lemon curd? BRILLIANT.
This looks delicious I have some lemon curd I need to use up just wondering if you can tell me about how much lemon curd you used ( the recipe made )? By the recipe ingredients I’m going to guess 2-2- 1/2 cups maybe ?? Thanks much !
Yes– good judging 🙂 Close to 2 cups. There really is no ‘right’ amount though. You can use as much or as little as you’d like! But 2 cups is a good general standard.
Ashton, your Lemon Poke Cake is a perfect dessert for spring & summer….pinning! Thanks for the yummy share!
Anyone feel that tingle on their tongue from looking at the picture of tart-y tangy yumminess? I think I need to make this right now. 🙂
I made this cake over the weekend for my daughter’s birthday. I made one minor adjustment since we have some non nut lovers in the family. Since Lemon and coconut are family favorites, we added coconut to the top rather than chips and nuts. Just had a piece this evening…it is great. THanks for the recipe
I made this for our weekend dessert and it was Amazing!! I made a couple adjustments ..I used some lemon curd I had that was waiting to be used and since we can’t eat nuts in our home I added Lemon Zest along with the white chocolate chips on top! I also added a tsp of lemon extract to the lemon cake batter for an extra lemony flavor! I shared this recipe with all my friends as well ! Thansk for the delicious recipe!!
Hi! Thanks for this great recipe! I’ve made it for Easter dinner..but wondering, in the lemon curd recipe, you say the ingredients will bubble up and possibly over? This did not happen? Did I do something wrong? The lemon curd is very yummy!
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