I made this Quick Citrus Poke Cake on a rainy Saturday when my neighbor Sharon popped over, umbrella dripping, with a bag of lemons and a mischievous grin. She’d just come back from visiting her sister in Florida and, knowing my obsession with anything lemony, said, “You’ll figure out what to do with these, won’t you?”

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She barely had time to slip her shoes off before we were in the kitchen, digging through my pantry for inspiration. The kids were sprawled out in the living room with a jigsaw puzzle, and my husband was flipping through old records, letting Sinatra fill the background.

I remembered a box of lemon cake mix I’d bought on a whim, and suddenly the idea clicked—a zesty, nostalgic citrus poke cake like the kind my Aunt Gloria used to make for family BBQs. But quicker. And brighter. While the cake baked, the scent of warm lemon filled the house like sunshine through a window. Even Sharon, who claims not to have a sweet tooth, went quiet after the first bite, eyes wide, mouth full.

By the time the frosting was whipped up—cool, creamy, and slightly tart—the kids had already cleared space on the table and were asking for seconds before the first slice was even served. It’s the kind of cake that doesn’t last long, not because it’s small, but because no one can resist it.

Short Description

A quick and refreshing lemon poke cake soaked with lemonade glaze and topped with a fluffy lemonade cream cheese frosting—perfect for summer gatherings or casual family treats.

Key Ingredients

For the Cake:

1 (15.25 oz) lemon cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 cup frozen lemonade concentrate, thawed
1 cup powdered sugar

For the Lemonade Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup butter, softened
3 to 4 cups powdered sugar
3 tablespoons frozen lemonade concentrate, thawed
Pinch of salt

Tools Needed

9×13-inch baking pan
Hand or stand mixer
Mixing bowls
Whisk
Fork or skewer for poking
Rubber spatula

Cooking Instructions

Step 1: Prepare and Bake the Cake
Preheat your oven to 350°F. In a large mixing bowl, combine lemon cake mix with water, oil, and eggs. Mix according to package instructions until smooth.

Pour the batter into a greased 9×13-inch pan and bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean.

Step 2: Poke and Soak
Let the cake cool in the pan for 15 minutes. Using a fork or skewer, poke holes all over the warm cake.

In a bowl, whisk together 1 cup of thawed lemonade concentrate and 1 cup powdered sugar until smooth. Slowly pour the mixture evenly over the cake, letting it soak into the holes.

Step 3: Chill the Cake
Allow the cake to cool to room temperature. Once cooled, cover the pan and refrigerate for at least 1 hour so the flavors can set and the texture firms up.

Step 4: Make the Frosting
In a mixing bowl, beat softened cream cheese and butter together until fluffy.

Gradually add 3 to 4 cups of powdered sugar, the remaining 3 tablespoons of lemonade concentrate, and a pinch of salt. Beat until light and creamy. Adjust sugar to achieve your preferred consistency.

Step 5: Frost and Serve
Once the cake is chilled, spread the frosting evenly over the top using a rubber spatula. Slice and serve cold for the best flavor and texture.

Why You’ll Love This Recipe

– Simple ingredients, pantry-friendly

– Kid-approved and crowd-pleasing

– Can be made ahead and chilled

– Ideal for potlucks, BBQs, or weeknight treats

– Moist, tangy, and just sweet enough

– Perfect balance of fluffy cake and creamy topping

Mistakes to Avoid & Solutions

1. Pouring glaze on a hot cake:
Let it cool 15 minutes before poking and glazing, or the glaze will slide off instead of soaking in.

2. Not poking deep enough:
Make sure your fork or skewer goes at least halfway down the cake so the lemonade mixture reaches the center.

3. Skipping the chilling step:
This cake needs at least an hour in the fridge to develop the best texture and flavor. Don’t rush it.

4. Using cold cream cheese or butter for frosting:
Let both come to room temp first for a smooth, lump-free frosting.

5. Overmixing the frosting:
Beat until just fluffy. Overmixing can make it too airy and unstable for slicing.

Serving and Pairing Suggestions

Serve cold from the fridge, sliced into squares for easy plating. This cake pairs wonderfully with:

– Iced tea or sparkling lemonade

– Grilled chicken or BBQ ribs at outdoor meals

– A scoop of raspberry sorbet for a fruity touch

– Family-style dessert bars or potluck tables

– Garnish with lemon zest or thin lemon slices for a pretty finish

Storage and Reheating Tips

Refrigerate: Cover tightly and store in the fridge for up to 5 days.

Freeze: Wrap individual slices in plastic wrap and freeze up to 2 months.

Thaw: Defrost slices in the fridge overnight.

Reheating: Not recommended—this cake is best served cold.

FAQs

1. How can I make it less sweet?
Use less powdered sugar in the frosting and increase the lemon concentrate slightly for more tang.

2. Can I use a different flavor of cake mix?
Yes! White or vanilla cake mix works well, especially with lemon glaze and frosting on top.

3. Is fresh lemonade okay instead of concentrate?
It won’t be as strong or thick. Stick with concentrate for the best flavor and texture.

4. Can I make this the day before?
Absolutely—it’s even better after a night in the fridge. Just cover it well to keep it moist.

5. My cake turned out soggy. What happened?
You may have added too much glaze or not let the cake cool enough before glazing. Try poking fewer holes next time or reducing the glaze slightly.

Tips & Tricks

Use a toothpick instead of a fork for smaller holes and more even glaze distribution.

For a lighter frosting, fold in 1 cup whipped topping.

Add lemon zest to both the cake batter and frosting for extra brightness.

Use parchment in the pan for easier cleanup and neat slicing.

Chill your mixing bowl before whipping the frosting—it makes it extra fluffy.

Recipe Variations

1. Strawberry Lemonade Poke Cake

Swap frozen lemonade concentrate with frozen strawberry lemonade

Add a layer of sliced strawberries on top of the glaze before frosting

Use strawberry cream cheese in the frosting for a pink twist

2. Coconut Citrus Cake

Add 1/2 cup shredded coconut to the cake batter

Substitute half the lemonade concentrate with orange juice

Top with toasted coconut flakes after frosting

3. Lime Poke Cake

Replace lemonade concentrate with frozen limeade

Add lime zest to the frosting

Garnish with candied lime slices or zest for color and zing

Final Thoughts

That day, what started with a spontaneous visit and a bag of lemons turned into one of those warm, unplanned afternoons that ends with laughter, crumbs on plates, and a cake that disappears before it ever gets cold. This Quick Citrus Poke Cake has now earned its place in my recipe box, scrawled in pen with a little note next to it: “Sharon’s Lemons – rainy day miracle.”

Now when the forecast shows clouds or I just need a bit of edible sunshine, I know exactly what to bake. It’s a simple, feel-good dessert that brings people together—no big event required. Just some pantry staples, a burst of citrus, and a reason to pause and enjoy the moment.

Quick Citrus Poke Cake