Lemon Poke Cake with Berries

This Lemon Poke Cake is fantastic for summer. White cake, lemon curd, and fresh berries it’s not only delicious but gorgeous on your dinner table.

If it’s summer, I am all about the lemon desserts and the lemon flavor in this poke cake satisfies that craving for a sweet citrus cake – it really is perfect for a warm summer night.

I use cake mix to make it easy, but the homemade lemon curd adds an exceptional homemade taste. Lemon lovers: you’re going to love this lemon poke cake recipe!

I love simple, yet stunning desserts that add a bit of color and of course deliciousness to your table. During the summer months, I tend to lean towards lemon and berry everything.

Fresh berries are typically cheaper during this time of year, and well, our family loves berries! They also pair beautifully with fresh lemon – it’s a match made in summer heaven.

I love poke cakes because of how moist they are, and they are perfect for all the summer events like potlucks and BBQs. And because berries and lemon are such a great pairing, I love to make a poke cake filled with lemon curd.

Lemon Curd may seem hard to make, but it is simpler than you think. And it was paired with a white cake – WOW!

It’s the best make ahead cake because it needs time to chill in the refrigerator. I like to top it with a simple whipped topping and garnish it with berries before serving.

You can also quickly turn it into a 4th of July cake and arrange the fruit on top to resemble the American flag. My kids love it this way, so that’s how we will serve it for this year’s fourth of July party.

Or, you can keep the cake plain and serve the fruit on the side so your guests can add what they like. This makes it easy, and I’m all about easy for summer entertaining.

Ingredients

• White cake mix plus the ingredients listed on the box
• Lemon juice
• Granulated sugar
• Butter
• Lemon Zest
• Large eggs
• Heavy cream
• Powdered sugar
• Almond extract or vanilla extract
• Fresh strawberries, raspberries, and blueberries for serving

How to Make Lemon Poke Cake

Bake cake according to package directions and let it cool completely at room temperature in the pan.

Combine the lemon juice, zest, sugar, eggs, and butter in a saucepan to make the lemon curd filling. Cook the mixture until it’s thickened, stirring constantly. Once it’s thick, remove the heat and let it cool.

Beat the cream in a large bowl until frothy for the whipped topping. Add the powdered sugar, extract, and whip the mixture until it’s thick and spreadable.

Use the handle of a wooden spoon to poke holes in the top of the cooled cake. Fill the holes with lemon curd and the spread the whipped cream over the top of the cake.

Chill the poke cake for at least two to three hours. Just before serving decorate the cake with the berries or serve them on the side.

Recipe Tips and Substitutions

I like to use white cake mix for this recipe, but for an extra lemony flavor you can use box lemon cake mix.

Instead of lemon curd, you can use instant lemon pudding mix. Make it following the package instructions and let it sit until it’s soft set. You can then fill the holes in the cake.

Instead of homemade whipped cream, use prepared whipped topping like Cool Whip if you want to save some time.

I don’t recommend decorating the cake with the fruit until you’re ready to serve it.

Make Ahead Tips

Make the cake a day in advance and keep it covered with plastic wrap. You can also make the lemon curd ahead and keep it in the refrigerator.

Fill the cake and keep it in the refrigerator overnight. The next day makes the whipped cream and decorates the top when you’re ready to serve it.

Leftover lemon poke cake will keep for several days in the refrigerator. If it’s topped with berries, they will break down and release moisture so that the cake won’t be as pretty, but it will still be delicious.

More Summer Dessert Ideas

• Oreo Ice Cream Cake
• Key Lime Pie Bars
• Lemon Drop Cookies
• Brownies

Don’t forget to pin this Lemon Poke Cake to your favorite Pinterest board for later!