This lemon poke cake is moist, light, airy, and exactly what you want to sink your fork into when Spring comes calling! Made with 5 ingredients, this easy-to-make cake is perfect for Easter, backyard parties, or as a weeknight dessert!
Prep Time: 20minutes
Cook Time: 25minutes
Chill time:: 1hour
Total Time: 1hour45minutes
15ounce box moist lemon cake mix, plus ingredients on box
Mix the batter according to package directions. Bake according to the package directions. Remove the cake from the oven and allow to cool for about 5 minutes.
Then poke holes all over the top with a meat fork or butter knife.
Next mix together the jello with the hot water. Stir for 2 minutes, or until completely dissolved. Then stir in the cold water for 1 minute. Pour evenly over cake. Then refrigerate for at least one hour.
Once it is completely cooled, spread the whipped cream over top. Top with lemon slices or grated lemon if desired. Store in the refrigerator, until serving.
Variations: You can use any flavor of jello for this recipe. Some of our favorites are strawberry, raspberry, blue raspberry and orange.
Make ahead: This is the perfect make-ahead dessert. Feel free to make it the day before and let it chill in the fridge overnight.
Freezing: I'd recommend freezing without the whipped topping. Simply wrap with plastic wrap then place in a freezer bag or container. Store in freezer for up to 1 month. Then when ready to enjoy, thaw and top with whipped cream or cool whip.