This Lemon Poke Cake is a simple, refreshing, and tangy recipe that makes the perfect centerpiece for any spread. Lemon creme and fluffy white cake are topped with meringue in order to create this summer dessert.
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Why Grandma’s Lemon Poke Cake Recipe is a Keeper
This easy lemon poke cake is a great recipe, filled with lemon flavor that goes all the way to the center of the cake. Here are a few reasons why you’ll want to try this recipe for this refreshing lemon dessert:
- 30 Minute Dessert: This tangy lemon cake comes together in about 30 minutes.
- Easy Ingredients: All of the ingredients in this recipe for lemon poke cake can be found in your kitchen or local grocery store.
- Family Friendly: Lemon meringue cake is perfect for parties, get-togethers, special desserts, and more.
If you love this cake and are looking for different kinds of poke cake recipes, try these: Carrot Poke Cake, Banana Poke Cake, and Patriotic Jello Poke Cake.
How Many Holes Should I Poke in the Cake?
Poke cake is when poking holes in a cake and then pouring a filling, like instant pudding, on top, allowing the filling to soak through the cake and giving it flavor all the way through. The number of holes can vary, but you still need to make sure they’re at least one inch apart from one another, or else the cake could get soggy. Use a fork to poke holes all over the cake in order to let the flavor soak into the cake.
Ingredient Notes to Make Lemon Poke Cake
- Box Cake Mix: All of the dry ingredients you need for this warm cake. Found in a box of white cake mix or yellow cake mix.
- Lemon Creme Pie Filling: Give this moist lemon dessert a smooth, creamy center with lemon creme pie filling.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Meringue Lemon Cake
- Lemon Pudding Poke Cake: You can use lemon curd, make a lemon Jello cake, or use a few boxes of lemon pudding mix instead of lemon pie filling.
- Pound Cake: You can also make this recipe with a pre-made pound cake.
- Lemon Cream Cheese: This can also be great for the filling as well.
- Homemade Lemon Filling: Easily make your own lemon filling with our recipe.
- Sugar Free: If you want to make lemon poke cake without sugar, just use a sugar free cake mix.
Easy Lemon Dessert Pro Tip
Use a spoon to slowly drizzle the filling over the poked holes. This allows it to seep into the cake more evenly, creating a consistent burst of flavor throughout each bite.
How to Make a Lemon Poke Cake with Lemon Filling
This moist lemon poke cake is an easy recipe that will impress all your party guests. This cake is full of lemon flavor in each bite and is perfect for summer. The cake is topped with homemade meringue, and filled with pie filling which makes the cake tangy and flavorful. Just follow the following steps to learn how to make a moist lemon cake made from lemon cake mix.
These are the basic steps to make a lemon cake. Refer to the full, printable recipe card below for detailed instructions.
1. Poke Holes in the Cake Using Spoon
First, prepare a 9×13-inch cake pan. Prepare the cake batter per package directions in the prepared cake pan and bake. Remove cake from the oven, then let the cake sit. Let cake cool, then use the end of a wooden spoon to poke holes into your cake.
2. Fill the Cake
Pour the lemon pie filling over the top of the cake, making sure to press the filling into the holes across the cake.
3. Prepare Meringue Topping
Prepare the meringue topping by heating 1 cup sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly, until the sugar is dissolved.
4. Beat Eggs and Cook Syrup
While the syrup is cooking, beat the egg whites on high until soft peaks begin to form. Slowly add the sugar while still beating and continue beating until the meringue thickens. When the syrup is done cooking, slowly pour it into the bowl while beating on low. Beat the meringue mixture until cool to the touch.
5. Frost the Cake
Spread the mixture evenly over the cake and heat under the broiler for one to two minutes, until the top is toasted. Once the cake is done, allow the cake to cool and serve immediately.
Lemon Pudding Cake FAQs
To make a great meringue, work with room temperature, older eggs. Also, use metal or glass bowls without any oils or grease.
It’s best to make meringue on a day that’s dry and not humid, as humidity can make the meringue soggy.
If you overbeat, the mixture will become grainy. Beat the mixture until stiff peaks form. They will stand up and stay in place when you lift the beater.
You can refrigerate this moist cake for 3 days in an airtight container or alternatively, in plastic wrap. I do not recommend putting the cake in the freezer.
Expert Tips for Making Lemon Creme Cake
- Cupcakes: Make the recipe into elegant cupcakes.
- Meringue powder: Feel free to use meringue powder for a quicker, easier meringue.
- Topping: If you don’t want to make meringue, you can also top the cake with lemon pudding and cool whip.
- Lemon Flavor: For even more lemon flavor, add some fresh lemon zest on top, or add in some lemon juice. You can even use a lemon cake mix instead of white or yellow cake and top it with a refreshing lemon glaze with powdered sugar and lemon juice. Finish by topping with slices of lemon.
- Torch: Instead of baking, use a cooking torch to brown the top of meringue.
- Peaks: Create little peaks with the meringue. These are the bits that will brown and create the desired effect.
More Cake Mix Recipes
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Lemon Poke Cake
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Ingredients
- 15.25 ounces White Cake Mix, 1 Box
- 21 ounces Lemon Crème Pie Filling, 1 Can
- 1 ⅓ cup Sugar, divided
- ¼ teaspoon Cream of Tartar
- 5 tablespoons Water
- 4 Egg Whites, room temperature
Instructions
- Bake the cake according to package directions and let cool.
- Use the end of wooden spoon to poke holes in the cake.
- Spread the pie filling over the top of the cake, making sure to press the filling into the holes.
- Prepare the meringue topping by heating 1 cup sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly, until the sugar is dissolved.
- While the syrup is cooking, beat the egg whites on high until soft peaks begin to form.
- Slowly add the sugar while still beating. Continue beating until the meringue thickens.
- When the syrup is finished cooking, slowly pour it into the bowl while beating on low.
- Continue beating until the meringue is cool to the touch.
- Spread the mixture over the top of the cake and heat under the broiler for one to two minutes, until the top is toasted.
- Allow to cool and serve immediately.
Christina’s Notes
- Cupcakes: This recipe can be made into elegant cupcakes.
- Meringue powder: Feel free to use meringue powder for a quicker, easier meringue.
- Topping: If you don’t want to make meringue, you can also top the cake with lemon pudding and cool whip.
- Lemon Flavor: For even more lemon flavor, add some fresh lemon zest on top, or add in some lemon juice. You can even use a lemon cake mix instead of white or yellow cake, and top it with a refreshing lemon glaze with powdered sugar and lemon juice. Finish by topping with slices of lemon.
- Torch: Instead of baking, use a cooking torch to brown the top of meringue.
- Peaks: Create little peaks with the meringue. These are the bits that will brown and create the desired effect.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Delicious I made it for my family who loves desserts especially lemon meringue pie and they loved it.
Delicious! The combination of lemon curd and meringue convinced my brain I was eating lemon meringue pie. This easy recipe is a definite keeper!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
The lemon flavor in this cake was sensational!
This dessert was truly divine! I loved the sweet tart lemon flavor. Will definitely make again.