Lemon-Lime Poke Cake Recipe — Zesty Moist Citrus Dessert

Lemon Lime Poke Cake is packed with bright lime flavor, layered with creamy lemon pudding, and finished with whipped cream and citrus zest.

If you enjoy easy, fruity cakes, Lemon Lime Poke Cake is a must-try. It’s a fresh, summery dessert that pairs well with other citrus favorites like lemon bars and lime sheet cake.

Lemon-lime flavor

Poke cakes are one of my favorite easy desserts. I’d mostly tried berry versions before, so I was delighted when this lemon-lime take won me over. While lemon and lime weren’t my top picks at first, after making a few citrus desserts last year I fell for their bright, refreshing taste.

This cake combines lime in the batter with layers of lemon pudding and whipped topping for a light, irresistible treat that’s perfect for warm-weather gatherings or any time you want something tangy and sweet.

How to make Lemon Lime Poke Cake

PREP. Preheat the oven to 350°F.

CAKE. Prepare a white cake mix according to package directions and fold in grated lemon peel. Pour the batter into a greased 9×13-inch pan, bake as directed, and let the cake cool.

JELL-O. While the cake cools, dissolve the lime gelatin in boiling water, stirring until fully dissolved.

POKE. Use a fork or the back of a wooden spoon to poke holes about halfway into the cake. Spoon the cooled (or room-temperature) gelatin into the holes, then refrigerate the cake for at least 1½ hours so the gelatin sets into the cake.

GARNISH + SERVE. For the lemon layer, whisk instant lemon pudding, milk, and Dream Whip (or prepared whipped topping) with a hand mixer until thickened. Spread this mixture over the chilled cake. Top with Cool Whip or freshly whipped cream and sprinkle with grated lemon and lime peel. Refrigerate another hour before slicing and serving. Enjoy!

Tips, variations & storing info

Box mix alternatives: Use a homemade white cake batter or a plain bakery cake if you prefer to skip the boxed mix.

Bigger gelatin pockets: If you want larger jell-O pockets in the cake, make larger holes using the end of a wooden spoon, spacing them about an inch apart.

Make cupcakes: You can adapt this recipe to cupcakes. Fill liners about two-thirds full to leave room for the lemon layer and reduce baking time—watch closely so they don’t overbake.

Storing: Because this cake contains gelatin and a whipped topping, keep leftovers refrigerated. Cover tightly with plastic wrap and store for 3–4 days.

For more great poke cakes, check out:

• Strawberry Shortcake Poke Cake
• Boston Cream Poke Cake
• Red Velvet Poke Cake
• Jello Poke Cake
• Banana Pudding Poke Cake