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Lemon Poke Cake

If you’re unfamiliar with the idea, a poke cake is a simple, yet genius concept. After baking a yellow or white cake, holes are poked over the top. Then, the cake is covered with some mixture that will then seep down into those freshly-poked holes. After some refrigerator time, the cake is frosted.

I used a version of a yellow cake that is my normal go-to. It’s more dense than not, but that allows it to hold up to all the pokes and the thick, heavy topping.

There are some old-fashioned versions with little tunnels of freshly-mixed Jell-O brightening up a standard cake. Some versions use pudding. I simplified a bit by mixing condensed milk and fresh lemon juice. It’s a thick mixture and will not soak completely into the cake. That’s perfectly fine. No cause for concern!

Lemon Poke Cake is a bright, refreshing, delicious cake. It's always a crowd-pleaser! - Bake or Break

Of course, what better way to top off a refrigerated cake than with cream cheese frosting? Splash in a little more lemon juice for even more lemon flavor.

The three components of this cake are all lemon-flavored. Each one has just a hint of lemon. The finished cake still maintains a very gentle lemon flavor. There’s no doubt that this is a lemon cake, but it doesn’t beat you over the head with it. It’s lovely and cool and just the thing for dessert on a summer day.

Lemon Poke Cake

Yield 20 servings
Prep Time 30 minutes
Cook Time 30 minutes

This Lemon Poke Cake is full of bright citrus flavor, and it's always a crowd-pleaser!

Lemon Poke Cake


For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 & 1/2 cups granulated sugar
  • 3 large eggs
  • 2-3 teaspoons fresh lemon juice
  • 1-1 & 1/2 teaspoons lemon zest
  • 1 cup sour cream

For the topping:

  • 14 ounces sweetened condensed milk
  • 1/4 cup fresh lemon juice

For the frosting:

  • 8 ounces cream cheese, softened
  • 3 cups confectioners' sugar
  • 1 tablespoon fresh lemon juice


Preheat oven to 350°. Grease a 9"x 13" baking pan.

To make the cake:

  1. Whisk together flour, baking powder, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in lemon juice and lemon zest. Gradually add flour mixture, mixing just until combined. Stir in sour cream.
  3. Transfer batter to prepared pan. Bake for 25-30 minutes, or until a pick inserted into the center comes out clean.

To make the topping:

  1. Whisk together condensed milk and 1/4 cup lemon juice until smooth. Using the round handle of a wooden spoon*, poke holes about 1/2 inch apart over entire surface of warm cake, making sure not to poke all the way to the bottom of the cake. Pour mixture over cake. Note that not all of the mixture will be absorbed into the cake.
  2. Allow cake to cool completely. Refrigerate cake for at least 1-2 hours to allow topping to set and soak into cake.

To make the frosting:

  1. Beat cream cheese, confectioners' sugar, and 1 tablespoon lemon juice until smooth.
  2. Spread evenly over topping of cool cake. Refrigerate at least an hour before serving.


*Some of you have encountered issues with the condensed milk mixture not soaking into the cake. While I successfully used a fork to make many, many holes in the cake, I've changed the directions to use the round handle of a wooden spoon to make the mixture soak into the cake a bit easier. As is mentioned above, not all of the mixture will be absorbed. Keep cake refrigerated.

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    56 Comments on “Lemon Poke Cake”

  1. Yum! Will have to try this. My favorite poke cake is what my family always called “Chocolate Soaky Cake.” It’s a yellow cake with holes poked in it and topped with boiled fudge icing. The chocolate soaks down into the cake and hardens. So good!

    • I would love the recipe for this chocolate poke cake with fudge drizzled in the holes of the cake. This sounds like my kind of cake. Thank you.


    • Sounds like wonderful tasty idea for a chocolate lover. Would you mind sharing the recipe? Thank you.

      • The condensed milk and lemon juice mixture did not soak in to the cake at all. I thought it would melt and soak in but it is on top of the poked cake almost like a gel. It’s thick and didn’t soak in at all. My daughter and i poked lots of holes after reading that it didn’t soak in so that’s not the problem. I think it’ll still be good.

    • I would love to have the recipe for The Chocolate Soaky Cake and also the boiled chocolate icing.

      Thank you,

  2. woman just give me a bucket of that frosting!

  3. This is beautiful! I love lemon. YUMMY!

  4. Nice. Seems simple yet refreshing and delicious. Great photos!

  5. This looks lovely! I was wondering if the lemon frosting mixture would also be adequate for macaron filling?

  6. What a genius idea! I saw something similar for a Mexican cake, I love all the lemon you’ ve used!

  7. Your photos are just beautiful! I’d love to pick your brain on your shooting secrets/techniques.

    And this cake looks easy yet delicious. Thanks for posting!

  8. Janet, I think the frosting wouldn’t be sturdy/stable enough for macarons. Even refrigerated, it’s very soft.

  9. I have never heard of poke cakes before… sounds amazing. So does the cake have to be fairly dry in order to soak up the topping well?

  10. This looks delicious! Is “poke cake” the technical term? 🙂

    • I think the technical name was “Jello poke Cake.” I made one with lime cake and lemon frosting. Really good for a hot summer day.

  11. Oh, I just love poke cake. It’s my one go-to cake recipe for a moist, delicious result every time. Never thought of using lemon before, though. I’ve always made strawberry or raspberry, using Jello mix and hot water to “soak” the cake. Your recipe looks wonderful!

  12. Edith , it doesn’t need to be dry. I do make it a bit dense so it will hold up to all the holes poked into it and all the topping.

  13. That looks delicious! I wonder if you could also use lemon curd (such as the lighter lemon curd recipe?) for the topping?

  14. Jennifer, I think lemon curd would be lovely!

  15. I made this today, well, sort of. I used a box cake mix, but made the topping as written. The topping is delicious, but never did sink into the cake. It just sat on top like a traditional frosting. I think the lemon juice thickened up the condensed milk too much. Anyway, it was a great tasting cake!

  16. The perfect dessert for summer for me is anything with lemon. Thanks for sharing this. It will be on my counter within the week! Gary

  17. I used to make poke cakes when I was young with my mom using boxed mixes and jello. I have never thought to make a from-scratch version! This cake sounds refreshingly delicious!

  18. Hi Jennifer. This looks like a great recipe! I am an editor for and I wanted to let you know that I featured this recipe in a blog post. You can find it here:

  19. Did you mean sweetened condensed milk?

    I’m in the middle of making this and just made the topping with regular condensed milk. Doesn’t seem right…so I think I’m going to use sweetened…but then I’m worried it’s going to be too sweet.

  20. Could I possibly use lime zest in the topping to give it that lemon lime flavor?

  21. Or possibly Orange zest?

  22. Of course, Michael. Either one would be fine.

  23. Hey! This looks so delicious…..
    I really want to have this cake for my birthday, or a variation of it!
    A large post-it note is now devoted to that thought 😉
    I would really love to try this with coconut!
    Maybe coconut cream soaked into it, with a whipped cream frosting
    and toasted coconut? Sounds enchanting!
    Any thoughts?
    Thank you for the awesome recipes!!

  24. Hi, Claire! My mother used to make a cake very similar to this one with coconut. She used a boxed yellow cake mix, poured coconut milk over that to soak into the holes, topped it with whipped cream and sweetened coconut. One of my favorites!

  25. I’m definitely trying that!
    Have a great Easter.
    I shall be cooking some of your recipes for our celebration!
    I’ve fallen in love with your recipes. 😉
    Thank you!

  26. Do you have a strawberry lemon version of this?

  27. Christy, I haven’t made a strawberry-lemon version. You could easily add some pureed strawberries to the frosting. It might be possible to add some to the topping, but it might make it too thick to soak into the cake.

  28. I made this today, only used a box lemon cake, added creme fraische to condensed milk and puréed blackberries. It was unbelievable! I bet you could add a little regular cream to the condensed milk if you used puréed strawberry and it would soak right in, just not too much.

  29. Hello –

    I made this yesterday and although the cake had great flavor, the “poke” part is misleading. I poked the cake as directed, but none of the topping soaked through. It pretty much just sat at the top of the cake. I was expecting the cake to be moist because of the condensed milk, but it pretty much resulted in regular lemon cake with condensed milk sitting on the top and frosting on the top of that. Good flavor, but I wouldn’t make this again unfortunately.

  30. My aunt gave us a poke cake recipe when I lived at home. I have to say, the condensed milk part is a new twist, We used lemon pudding.

    If a fork does not make big enough “pokes” try a butter knife.

  31. Really appreciate that you made the cake from scratch rather than using a cake mix. I’m off to pin it on my Cake Board and my Lemons & Limes Board on

  32. My Mom requested a lemon poke cake for Mother’s Day and I decided a made-from-scratch cake was the way to go. The lemon flavor and cream cheese frosting was excellent, but the cake and “poke effect” were huge disappointments. Like many others have found, the condensed milk does not seep into the cake, resulting in a dry cake with gooey condensed milk and cream cheese frosting on top. Cake mix and Jello is fool-proof.

  33. I made this and I think the sweetened condensed milk was a little too thick and didn’t seep into the cake very well. I think I’ll add a little evaporated milk next time to thin it out a bit. The cake was still good though!

  34. I made this yesterday and loved it. I have made the coconut version for years and everyone loves it. I dont think it is the thickness of the condensed milk. I believe it has to do with the number and size of the holes. Another tip I have used is to pour half on and let it sink in and then pour the rest.

  35. I just made this cake for my husband’s birthday–I poked TONS of holes all over the surface of the cake with a fork, but it in the fridge and went to work. A few hours later came home to make the frosting and none of the topping sunk into the cake. It is all just laying on top, so I just put the frosting on top of that layer. I hope it tastes ok, but I am really disappointed 🙁

  36. My experience was like many of the comments here–the lemon/condensed milk mixture did not seep into the cake! It was like I had two layers of frosting. I followed the directions carefully and poked many holes as was suggested. The cake had a good flavor, but others are right, the “poke” aspect is misleading. I guess you need a large wooden spoon handle to make the holes?

  37. Okay, so I have a recipe I have adapted that’s similar to this but my milk mixture is a combination of cream, evaporated milk, and sweetened condensed milk with lemon juice and zest. The first time I made the cake it was moist and amazing! Since then I have tried about 5 to have the same results and through my research I have found that sweetened condensed milk and lemon juice actually have a reaction together and the lemon juice actually thickens sweetened condensed milk. Within minutes you can have a pudding like mixture. I’m trying to figure out why it didn’t happen to me the first time and since hasn’t worked out but rather given me a thick layer. I’m working on it! Just a heads up!

  38. To avoid the problem of your topping not soaking in, try pouring it immediately after mixing onto a still warm cake. Chill then add the icing.

  39. I make this as the jello version, but use a straw to poke the holes into the cake. Works great.
    Good luck.

  40. I used a wooden spoon handle and then one of those rubber topped turkey basters. It was the exact match for hole size and I squirted the “pudding” into the holes…. this cake was delicious with fresh raspberries on top! Thanks for the recipe 🙂

  41. Do I have to put it in the fridge? I was really in the mood for a warm gooey cake, so I thought after I poured the condensed milk mixture, I could let it cool on the countertop before adding the frosting. What do you think yay or nay?

    • Debbie, I definitely recommend refrigerating the cake so that the topping will set well. That being said, I don’t think it will be a disaster if you don’t. It would need to be cooled to room temperature before you frosted it. If you decide not to refrigerate it before serving, you will still need to refrigerate any leftovers.

  42. I just made this cake and I love the frosting and the cake but the condensed milk was a little too much and didn’t seep into the holes. I ended up scraping most of it off, then frosted. I will definitely make this cake again,however, I will use a lemon jello mixture instead of the condensed milk. My family wasn’t a big fan of the sweetened condensed milk.

  43. I just made this cake. Everything  went well except for the topping. I used a wooden Handel end for the holes, and I added some heavy cream to thin out the lemon juice and sweetened milk. I still had an issue with the mixture finding its way down the holes. So my HUSBAND, says to me “why don’t you use one of those icing bags with the tips to squirt it into the holes”. Freaking genius ! Lol! Worked like a charm! Here’s to husbands coming up with great tips ! Haven’t actually tried the cake , saving it for Easter Sunday tomorrow! Will let you know how it turned out.

    • Ok, so here’s my opinion on this cake, my family and I all agree that the icing is way too Sweet! The cake was was tasty. I would probably not make this cake again.

  44. Just made this and it was yummy, rich, super moist, a lil gooey because of the poked in condensed milk. All in all it was fabulous. I cheated tho and used yellow butter cake mix, added a tablespoon of lemon zest to the batter, plus a lil more butter and replaced 1/4 cup of water with 1/4 cup of half and half. Everyone at book club enjoyed this cake. Will definitely make this again cuz I love lemon!

  45. I have made this recipe A LOT! Sometimes with lemon and sometimes with orange but definitely a favourite of ours! I always just make the condensed milk topping as my only icing, I’ve never made the cream cheese frosting and put it on as well.

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