This easy Raspberry Lemon Poke Cake is made with a lemon cake mix and soaked with sweetened condensed milk. A light lemon topping and raspberry preserves make this refreshing lemon dessert a crowd favorite at summer picnics.
Nothing says summer like a cool, refreshing poke cake. There are so many varieties and flavors that you can make using a simple box mix. Some of our favorites are this orange poke cake and this strawberry cheesecake poke cake.
Over time I have come to really like lemon desserts. So the other day I decided to make a lemon poke cake with a sweet lemon raspberry topping. It got rave reviews from friends we shared it with.
Why Make This
Poke cakes are an easy dessert to make for any event. They can be made using any flavor of box cake mix and are easy to customize with your favorite toppings.
This raspberry lemon cake starts with a lemon cake mix. All you need are a few ingredients to make a semi-homemade dessert that everyone will rave about.
- Easy dessert to make ahead of time.
- Sweetened condensed milk makes it moist and delicious.
- Great dessert for picnics and barbecues.
A fluffy lemon mousse topping and raspberry preserves give this lemon cake a sweet and tart flavor. It's such a refreshing treat to enjoy on a hot day.
Ingredients Needed
This lemon poke cake recipe comes together quickly using a few simple ingredients. You will need a few extra pantry ingredients for the box cake mix.
- Lemon Cake Mix - A box mix is an easy way to get this cake done in minutes. Substitute milk and lemon juice for the liquid called for on the back of the box. You can also use a yellow cake mix if that is what you have on hand.
- Sweetened Condensed Milk - Pour the whole can over the warm cake. It will absorb in and become dense and delicious.
- Raspberry Preserves - Adds a delicious and unexpected flavor to the lemon cake. Seedless or regular is fine.
- Cream Cheese - Thickens the topping and gives it more of a no bake cheesecake mousse texture.
- Lemon Curd - One store bought jar or ¾ cup this easy lemon curd adds a light lemon flavor to the topping.
- Cool Whip - Thaw one container ahead of time in the refrigerator. You can also use 3 cups of this homemade whipped topping, if you prefer that instead.
- Lemons & Raspberries - Give the top of the lemon cake a pretty and finished look.
How to Make
This easy lemon cake starts with a box cake mix. A layer of raspberry and lemon topping makes it sweet and delicious.
- Make the cake. Prepare the cake batter using the directions on the back of the box cake mix. Use lemon juice and milk instead of the water that is called for. Bake the cake until a toothpick inserted in the center comes out mostly clean.
- Poke holes. Let the cake cool 5 minutes on the counter, then use a dinner fork to slowly poke holes all over the top.
- Cover with sweetened condensed milk. Open the can and slowly drizzle the entire can of milk over the top of the hot cake. Use a spatula to gently push it into the holes. Spread warm raspberry preserves over the top of the milk soaked cake. Refrigerate for a few hours to chill completely.
- Add the toppings. Beat the room temperature cream cheese and lemon curd in a small bowl until creamy, then fold in a container of whipped cream. Spread evenly on top of the cake.
- Chill and serve. Refrigerate until ready to serve. Add a fresh raspberry and lemon slice to each square.
Storage
Store the lemon raspberry poke cake in a tightly sealed container in the refrigerator for 3-4 days.
You can freeze the unfrosted cake. Wrap the cooled cake tightly in 2 layers of plastic wrap, then place in a freezer safe bag or container. Thaw overnight in the refrigerator, then add the toppings before serving.
Tips and Tricks
- Pour the condensed milk over the cake while it is still hot. The liquid will soak into the cake leaving it moist and gooey.
- Keep a poke cake in the refrigerator when you are not actively eating it.
- Change up the topping by using other preserves, strawberry pie filling, or blueberry honey sauce.
- Make sure to thaw the Cool Whip ahead of time, so it is easy to spread over the finished cake.
FAQ'S
Why is it called a poke cake?
You use a dinner fork or a wooden spoon handle to "poke" holes in the cake before adding your favorite toppings.
Does a poke cake need to be refrigerated?
Yes, these cakes are best when kept in a refrigerator. They are ok to be out 1-2 hours if you are serving them at a party or picnic.
Other Poke Cakes
- Lemon Strawberry Cake
- Chocolate Coconut Cake
- White Chocolate Pudding Cake
- Coconut Fudge Cake
- Strawberry Coconut Cake
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Recipe
Raspberry Lemon Poke Cake Recipe
This Raspberry Lemon Cake is a refreshing treat to share at any picnic or party. The raspberry preserves and light lemon mousse topping give this easy lemon cake a hit of color and taste.
Ingredients
- 1 lemon cake mix
- ½ cup lemon juice
- ½ cup milk
- 1 - 14 ounce can sweetened condensed milk
- ¾ cup raspberry preserves
- 4 ounces cream cheese, softened
- ¾ cup lemon curd
- 1 - 8 ounce container Cool Whip, thawed
- fresh raspberries
- lemon slices
Instructions
- Preheat oven to 350°. Spray a 9x13 pan with nonstick baking spray.
- Make the cake batter according to the package directions, substituting the lemon juice and milk for the amount of water that is called for.
- Spread the batter in prepared pan and bake for 25-27 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
- Remove the cake from the oven and let it cool for 5 minutes. Use a dinner fork to gently poke holes all over the hot cake.
- Pour the sweetened condensed milk very slowly over the top of the cake. Use an offset spatula to spread it completely over and into the holes.
- Place the raspberry preserves in a microwave-safe bowl. Heat for 15 seconds. Stir until melted, then spread the preserves over the entire cake.
- Let the cake cool for an hour on the counter, then refrigerate until chilled through.
- Beat the cream cheese until creamy. Add the lemon curd and beat again until smooth.
- Gently fold the entire container of Cool Whip into the cream cheese mixture. Spread it over the chilled cake. Serve with fresh raspberries and lemon slices.
Notes
- Pour the condensed milk over the cake while it is still hot. The liquid will soak into the cake leaving it moist and gooey.
- Keep the cake in the refrigerator when you are not actively eating it.
- Change up the topping by using other preserves, strawberry pie filling, or blueberry honey sauce.
- Make sure to thaw the Cool Whip ahead of time, so it is easy to spread over the finished cake.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 225mgCarbohydrates: 43gFiber: 0gSugar: 32gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This raspberry lemon cake was first published April 2016. The post was updated and republished May 2022.
Lauriegrama
I couldn’t find lemon curd and don’t have ingredients to make it from scratch. I picked up canned lemon pie filling. Is that a good substitute? It seems like it would be the same consistency and is made with lemons, lemon zest, and eggs.
Jocelyn
Yes, the lemon pie filling would be a great substitute for the lemon curd. I hope you enjoy the cake!
Douglas Cruse
If i use the pie filling instead of the lemon curd (also couldn't find it). Do i need to adjust the amount used? Do i need to add sugar or anything?
Jocelyn
There is no other adjustment needed. Just use the same amount of lemon pie filling in place of the lemon curd. I hope you enjoy the cake!
Gina DeMarco
This sounds delicious! My question is, I don't like cream cheese (cheese of any kind), so can I omit it and just beat in the lemon curd with the cool whip? Please get back to me soon as I want to make it. Thank you for all of your delicious recipes 🥰
Jocelyn
Yes, that would work too. Just gently fold the Cool Whip into the lemon curd until it is mixed in and then spread on the cake. I hope you enjoy it.
Bonnie
I've made this cake twice now and have received rave reviews each time. Its taste is so refreshing. It makes a wonderful summertime dessert!
Cassie
Can I make this a day ahead and refrigerate?
Thanks!
Jocelyn
You sure can. I hope you enjoy the cake!
Lucy @ Globe Scoffers
What a beautiful cake! Love the lemon and raspberry combination. Thanks for sharing. ?
Jocelyn
Thank you so much 🙂
Jessica
This cake sounds insanely delicious and easy to make! Lemon is my life and I can't wait to try this!
Jocelyn
Thank you so much! I am just learning to love lemon more and more!
Medha @ Whisk & Shout
Such a delicious flavor combo- I'm loving anything and everything citrusy recently 🙂
Jocelyn
I am with you on loving citrus right now!
Bonnie
This looks wonderful! I was wondering, do you think you could make these into cupcakes? Love your blog 🙂
Jocelyn
Thank you so much! You made my day with your sweet comment! These could definitely be made into cupcakes. I would recommend using the foil cupcake liners though because of the milk that you pour over them. Bake them in the foil liners and then poke holes gently with the fork, making sure not to go through the liner on the bottom. Then drizzle the milk over all the cupcakes evenly. Do the same with the preserves and lemon mousse. I hope you enjoy them 🙂
Bonnie
Wonderful and thank you! I can't wait to make these 🙂
Sheryl
That cake looks amazing! Where do you buy lemon curd or do you make it yourself? I've never seen in my local grocery stores but I guess I've never really looked either 🙂
Jocelyn
I actually do both depending on how much time I have. I always find the lemon curd in the same aisle as the peanut butter and jelly in Walmart. I have seen it near the pie filling in the grocery store too.