American

Lemon Cream Cheese Poke Cake

CB

Created By

BIG SEE

Published

April 19, 2026

Lemon Cream Cheese Poke Cake

"A beautiful and easy lemon cream cheese poke cake made with a white cake mix base, filled with tangy lemon curd, and topped with a rich cream cheese frosting swirled with more lemon curd for a stunning marbled look."

Lemon Cream Cheese Poke Cake
Prep Time
20 mins
Cook Time
25 mins
Servings
1216 people
Calories
520 kcal

📊 Nutrition Facts (per serving)

  • Calories: 520 kcal
  • Protein: 5g
  • Carbs: 65g
  • Fat: 28g
  • Fiber: 0g

🛒 Ingredients

Cake Base

  • 1 (14.25 oz) white cake mix
  • 1 cup buttermilk (room temperature)
  • 3 eggs
  • 1/2 cup butter (melted)
  • 3 tbsp lemon zest

Frosting & Filling

  • 3/4 cup butter (room temperature)
  • 12 oz cream cheese
  • 1 tsp vanilla extract
  • 3 to 3 1/2 cups powdered sugar
  • 1 1/2 tbsp lemon zest
  • 1 (12 oz) jar lemon curd

👨‍🍳 Instructions

Step 1: Prep and Preheat

⏱️ time: 5 mins mins

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

💡 Chef's Tip: Using a baking spray that contains flour helps the cake release cleanly if you plan to slice and serve it directly from the pan.

Step 2: Mix the Batter

⏱️ time: 5 mins mins

In a large bowl, whisk together the melted butter, room-temperature buttermilk, and eggs until light and smooth. Slowly stir in the white cake mix, then gently fold in the lemon zest.

💡 Chef's Tip: Do not overmix the batter once the cake mix is added; mix just until combined to keep the cake light and fluffy.

Step 3: Bake the Cake

⏱️ time: 25 mins mins

Transfer the batter into the prepared baking pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

💡 Chef's Tip: Rotate the pan halfway through baking for an even rise and consistent browning.

Step 4: Cool the Cake

⏱️ time: 30 mins mins

Remove the cake from the oven and let it cool completely on a wire rack.

💡 Chef's Tip: The cake must be completely cool before poking holes and frosting, otherwise the lemon curd and frosting will melt.

Step 5: Prepare the Frosting

⏱️ time: 10 mins mins

In a large bowl, beat the room-temperature butter, cream cheese, and vanilla extract together until the mixture is light, fluffy, and smooth. Gradually add the powdered sugar, mixing well after each addition, then fold in the lemon zest.

💡 Chef's Tip: Ensure your cream cheese and butter are truly at room temperature to avoid lumps in your frosting.

Step 6: Poke and Fill

⏱️ time: 10 mins mins

Using the handle of a wooden spoon or a thick dowel, poke holes evenly across the entire surface of the cooled cake. Transfer the lemon curd into a piping bag (or a plastic bag with the corner snipped off) and fill each hole with the curd, reserving some for the top.

💡 Chef's Tip: Space the holes about 1 inch apart to ensure every single bite gets a burst of lemon flavor.

Step 7: Frost and Marble

⏱️ time: 5 mins mins

Spread the cream cheese frosting evenly over the top of the cake. Spoon the remaining lemon curd in small dollops over the frosting. Use a butter knife or a skewer to gently swirl the curd and frosting together to create a beautiful marbled pattern.

💡 Chef's Tip: Don't over-swirl, or the colors will blend too much and lose the distinct marbled look.

Step 8: Chill and Serve

⏱️ time: 1 hour mins

Refrigerate the cake until ready to serve.

💡 Chef's Tip: This cake tastes even better the next day as the lemon curd fully infuses into the sponge!

📝 Author Notes

Using a boxed cake mix is a wonderful shortcut that can be transformed into an incredible, bakery-worthy dessert! This lemon cream cheese poke cake infuses bright, tangy lemon curd directly into a moist cake base, topped with a rich cream cheese frosting. It's perfect for any special occasion.

🥡 Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Serve chilled.

Comments