Yellow cake mix, lemon pudding, lemon juice, eggs, and powdered sugar combine for a tangy, sweet Lemon Poke Cake with Lemon Glaze.

So, here’s the thing—lemon desserts have always had me wrapped around their citrusy little fingers. Lemon bars? Yes. Lemon loaf from that overpriced coffee shop? Absolutely. But this Lemon Poke Cake with Lemon Glaze? This one… this one actually snuck up on me.

It started with a funeral. (I know. Dark start. But stay with me.) I was about 17, and it was one of those small-town Midwest services where every casserole and dessert showed up in a 9×13 dish. Someone brought this lemon sheet cake with glossy glaze puddling around the edges, and I remember thinking, “Well, that looks sticky.” I wasn’t expecting much. Took a bite anyway. And suddenly, grief tasted like lemon and powdered sugar.

Since then, I’ve made this cake for happier reasons. For birthdays, potlucks, Tuesday nights when I just need a win. And every single time? It brings that same quiet comfort. The kind that doesn’t need frosting or sprinkles or flair. Just good flavor and a fork.

I’ve passed this Lemon Poke Cake recipe to friends, coworkers, even a random mom at a baseball game who complimented my lemon bars and got a whole cake story instead. It’s that kind of recipe—the one you keep on a sticky note in the back of your cookbook, stained with lemon juice and a little powdered sugar because you’ve made it so many times.

Why You’ll Love This Lemon Poke Cake with Lemon Glaze Recipe?

Okay, I get it. Lemon isn’t everyone’s jam. It can be too tart, too strong, too… bright? But hear me out. This Lemon Poke Cake with Lemon Glaze is the gentlest introduction to lemon-lovers-anonymous. It’s mellow but still citrusy, sweet without being over the top, and honestly? It’s hard not to like.

Here’s what sets it apart: It’s a poke cake. That means you literally poke holes in the cake right after baking and pour glaze over it so it sinks into all those little pockets. It’s weirdly fun and absolutely delicious. The glaze soaks in, the edges get all sticky (in a good way), and the crumb is soft and fluffy with just enough lemon to keep things interesting.

It’s not fancy. Not fussy. It’s the opposite of that towering, three-layer cake that looks great on Instagram but makes you want to cry when you cut into it. This one? You just mix, bake, poke, pour, and eat. Probably straight from the pan. And honestly, I respect that.

Ingredient Notes:

Let me guess—you’ve got half this stuff in your pantry already. The magic here is that it’s mostly store-bought, but no one will ever guess.

Yellow Cake Mix – The base. Soft, golden, nostalgic. Like boxed birthday cake, but better.
Lemon Pudding (Instant) – Don’t skip this. It makes the cake super moist and gives it that sunny, citrus flavor.
Water + Oil + Eggs – The usual suspects. Together, they make the batter rich but still light.
Lemon Juice – For the glaze. Fresh is great, bottled is fine. I’ve used both. I won’t tell if you don’t.
Confectioners’ Sugar – It melts into the lemon juice to make that beautiful, tangy-sweet glaze that soaks into the cake like a dream.

Optional (but fun): Zest a lemon into the batter or glaze. Adds a fresh punch and makes you feel like a TV chef for a minute.

How To Make Lemon Poke Cake with Lemon Glaze?

(…without losing your mind or your mixer)

Step 1: Preheat the oven and prep the pan.
350°F. Grease and flour a 9×13-inch pan. Or just spray it and call it a day. I’ve done both. They both work.

Step 2: Mix the batter.
In a big mixing bowl, stir the yellow cake mix and lemon pudding powder together. Then add water, oil, and eggs. Mix until it’s smooth and sunny-looking. You don’t need to overthink it. Lumps are fine. It’s cake, not rocket science.

Step 3: Bake.
Pour the batter into your pan and smooth it out. Bake for 40–45 minutes or until a toothpick comes out mostly clean (a few crumbs are okay). Your kitchen will start smelling like a citrus candle you wish you could eat.

Step 4: Poke holes while it’s hot.
As soon as it’s out of the oven—seriously, don’t wait—grab a fork and poke holes all over the top. Go wild. Think polka dots. The more holes, the better the glaze soaks in.

Step 5: Make the glaze.
Stir together the lemon juice and powdered sugar until smooth. Pour it over the hot cake. It’s gonna look messy and maybe a little wrong. It’s not. It’s perfect.

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Step 6: Cool, slice, snack.
Let the cake cool before serving. If you can wait. (I rarely do.) The glaze will soak in and give you that sticky-top, melt-in-your-mouth magic.

Storage Options:

Room temp: Covered, it’s fine for 2–3 days.
Fridge: Lasts longer—4 to 5 days. I actually prefer it cold. Something about the lemon and the chill? It just hits different.
Freezer: Wrap slices and freeze for up to 2 months. Label it, or you’ll forget what it is. Ask me how I know.

Variations and Substitutions:

Try lemon cake mix if you want extra lemon punch.
Add zest to the batter or glaze if you’re feeling fancy.
Top it with berries for color and a tart contrast.
Whipped cream or Cool Whip? Yes. To both.
Drizzle with white chocolate. Okay, now we’re just showing off.

What to Serve with Lemon Poke Cake with Lemon Glaze?

A scoop of vanilla ice cream – It melts over the warm cake like a dream.
Fresh berries – Strawberries + lemon = yes, always.
Hot tea or iced coffee – Whatever you’re into. This cake pairs with it.
Or just a fork. Honestly, you don’t need much else.

Frequently Asked Questions:

Can I use bottled lemon juice?
Yes. If it’s what you’ve got, use it. I’ve done it, and the cake still disappeared by the next morning.

Why is it called a poke cake?
Because you poke it full of holes and pour something tasty on top. It’s weird but genius.

Can I make this ahead?
Absolutely. In fact, it’s better the next day. The glaze has time to really get in there.

If you make this Lemon Poke Cake with Lemon Glaze, I hope it brings you the kind of simple joy it brings me—whether it’s for a celebration, a late-night snack, or just because Tuesday felt like a lot.

And if you have a story about this cake—or a lemon disaster or a glaze triumph—I want to hear it. Leave a comment, send me a photo, or just tell me, “Hey, I made the cake.” I’ll be here, probably baking another one.

Talk soon, cake lovers.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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