Lemon lovers, this Triple Lemon Poke Cake is for you! Soft lemon cake is soaked with lemon Jello, chilled then topped with the most gloriously fluffy lemon frosting. This all lemon dessert could not be more refreshing or delicious!
I can’t stop making poke cakes! This is the 6th and certainly not the last of these easy, make-ahead refrigerator cakes that combines the simplest of ingredients that you probably have in your pantry and fridge and turns them into an irresistible dessert!
Now that spring has sprung, I figured that another citrus dessert would be in order and this Lemon Poke Cake packs a triple punch of lemon flavor!
Can I freeze poke cake? Yes, I recommend freezing before you add the topping. Add the Jello and let it soak for at least an hour in the refrigerator before wrapping with plastic wrap and freezing up to 2 months. Thaw overnight in the refrigerator and prepare the topping before serving.
For the Cake:
1 box (15.25 oz) lemon cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1/4 cup fresh lemon juice
For the Lemon Jello:
1 package (3 oz) lemon Jello
1 cup boiling water
1/2 cup cold water
For the Lemon Whipped Cream Frosting:
1 pint heavy cream
1/2 cup powdered sugar
1/4 cup fresh lemon juice
zest of 1 lemon
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, eggs, and fresh lemon juice. Mix well until fully combined.
Pour the cake batter into the prepared baking dish, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the lemon Jello. In a medium mixing bowl, dissolve the lemon Jello in boiling water, stirring until fully dissolved.
Stir in cold water to the Jello mixture, and set aside to cool for 10-15 minutes.
Once the cake is finished baking, remove it from the oven and let it cool for 10 minutes.
Using the end of a wooden spoon, poke holes all over the top of the cake.
Pour the lemon Jello mixture evenly over the top of the cake, making sure it fills in the holes.
Place the cake in the refrigerator and chill for at least 2 hours or until the Jello is set.
While the cake is chilling, prepare the lemon whipped cream frosting. In a large mixing bowl, combine the heavy cream, powdered sugar, fresh lemon juice, and lemon zest.
Using an electric mixer, beat the mixture until it forms stiff peaks.
Once the cake is set, spread the lemon whipped cream frosting evenly over the top.
Serve chilled and enjoy your delicious Triple Lemon Jello Poke Cake!