During a slow Sunday afternoon, my neighbor Dorothy brought over a plate wrapped in floral plastic wrap, smiling like she had a secret. “It’s citrus poke cake,” she said. I took one bite and paused—bright, tangy, and sweet, like sunshine bottled into dessert. I had to know how she made it.
Turns out, it was a poke cake, the kind our mothers made when boxed cake mixes were all the rage and Jell-O ruled every potluck. But Dorothy’s twist? Lemonade concentrate. Just enough zing to cut through the sugar. That afternoon turned into an impromptu porch gathering with coffee, stories, and seconds (okay—thirds) of cake.
I spent the next few weeks tinkering with the recipe. I adjusted the balance, played with frostings, even tried different citrus flavors. But I always came back to the lemonade version. It reminded me of picnics on checkered blankets and lemon-scented kitchens from my childhood.
Now, as someone who’s retired from teaching and finally has time to bake without bells ringing, I pass this one on to you. It’s simple, nostalgic, and a crowd-pleaser—perfect for brightening any table.
Short Description
A bright, tangy lemon poke cake made with lemonade concentrate, topped with fluffy cream cheese frosting. Easy to make, full of citrus flavor, and perfect for spring or summer gatherings.
Key Ingredients
For the Cake:
- 1 box (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 unsalted butter, softened
- 3 to 4 cups powdered sugar
- 3 tablespoons frozen lemonade concentrate, thawed
- Pinch of salt
Tools Needed
- 9×13-inch baking dish
- Electric mixer or hand mixer
- Mixing bowls
- Whisk
- Fork or skewer (for poking)
- Offset spatula or butter knife
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch pan with butter or nonstick spray.
Step 2: Prepare the Cake Batter
In a large bowl, mix the lemon cake mix, water, oil, and eggs according to the package directions. Use a hand or stand mixer to beat until smooth, about 2 minutes.
Step 3: Bake the Cake
Pour the batter into the greased pan. Smooth the top and bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Poke and Soak
Let the cake cool for 15 minutes. Then, using a fork or skewer, poke holes all over the surface—about every inch. In a small bowl, whisk together 1 cup lemonade concentrate and 1 cup powdered sugar. Slowly pour the mixture over the cake, letting it seep into the holes.
Step 5: Chill the Cake
Let the cake cool completely at room temperature. Then cover and refrigerate for at least 1 hour so the citrus syrup can fully soak in.
Step 6: Make the Frosting
In a medium bowl, beat the cream cheese and butter until light and fluffy. Gradually add 3 to 4 cups powdered sugar, beating after each addition. Add the 3 tablespoons lemonade concentrate and a pinch of salt. Beat until smooth and spreadable.
Step 7: Frost and Serve
Spread the frosting evenly over the chilled cake. Slice and serve cold or at room temperature.
Why You’ll Love This Recipe
– Super simple—starts with a boxed mix
– Perfect for spring, summer, or potlucks
– Can be made ahead of time
– Light, tangy frosting balances the sweet cake
– Moist texture thanks to the lemonade soak
Mistakes to Avoid & Solutions
Using frozen lemonade straight from the freezer:
Let it thaw completely before using. Cold concentrate won’t mix well and might clump with the sugar.
Pouring the syrup too quickly:
Drizzle slowly so it seeps into the holes evenly. Pouring too fast causes pooling on the surface.
Not chilling the cake before frosting:
Warm cake will melt your frosting. Let it cool fully, then chill for best results.
Overmixing the frosting:
Beat just until smooth and fluffy. Overbeating can make it too loose or cause air bubbles.
Using low-fat cream cheese:
It tends to make runny frosting. Stick with full-fat for a stable, creamy texture.
Serving and Pairing Suggestions
Serve chilled or slightly cool for the best texture and flavor.
Top with lemon zest curls or thin lemon slices for decoration.
Pair with iced tea, lemonade, or a glass of sparkling water.
Works great for backyard parties, brunch tables, or church potlucks.
Slice into small squares and serve on a platter for buffet-style events.
Storage and Reheating Tips
Refrigerate: Store tightly covered in the fridge for up to 5 days.
Freezing: You can freeze the cake (unfrosted) for up to 2 months. Thaw and frost before serving.
Avoid room temp storage: The frosting has cream cheese, so it must be kept chilled.
Reheating: Not recommended—this cake is best served cold or at room temp.
FAQs
1. Can I use pink lemonade instead of regular lemonade?
Yes! Pink lemonade will add a slightly different flavor and a soft blush color. It’s a fun twist.
2. What can I use instead of frozen concentrate?
Try using fresh lemon juice mixed with simple syrup (about 1/2 cup each) as a substitute for similar sweetness and tartness.
3. Can I make this ahead of time?
Absolutely. It’s best when chilled, so making it a day ahead is ideal.
4. Can I use a different cake mix flavor?
Sure. White or vanilla cake mix works well, though lemon cake brings out the citrus best.
5. What if I don’t have cream cheese for the frosting?
You can use whipped topping or buttercream instead, but it will change the texture and flavor.
Tips & Tricks
Let the syrup fully absorb before chilling—it improves texture.
Use a skewer instead of a fork for deeper pokes and more syrup penetration.
Add lemon zest to the frosting for extra brightness.
Don’t skip the pinch of salt in the frosting—it sharpens the lemon flavor.
Sift powdered sugar before adding to frosting for a smooth finish.
Recipe Variations
1. Orange Citrus Poke Cake
Swap lemon cake mix for orange
Use frozen orange juice concentrate
Frost with vanilla whipped cream for a creamsicle vibe
2. Limeade Poke Cake
Use white cake mix and frozen limeade concentrate
Add fresh lime zest to both cake and frosting
Frost with lime cream cheese frosting for a tart punch
3. Berry Citrus Poke Cake
Add 1 cup fresh or frozen blueberries to the batter
Use pink lemonade concentrate
Top with whipped cream and extra berries
4. Dairy-Free Version
Use dairy-free cake mix and frosting ingredients (plant-based cream cheese and butter)
Replace eggs with flax eggs or egg replacer
Same method, still bright and moist
Final Thoughts
Over the years, I’ve made this cake for picnics, baby showers, and even a quiet afternoon tea with my book club. It never disappoints. I hope it finds a happy place in your kitchen too. Let it cool in your fridge while you catch up on a few chapters or take a walk—by the time you’re back, it’s ready to enjoy. The best recipes, after all, are the ones that wait for you.
Quick Citrus Poke Cake
Print ThisIngredients
- For the Cake:
- 1 box (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 unsalted butter, softened
- 3 to 4 cups powdered sugar
- 3 tablespoons frozen lemonade concentrate, thawed
- Pinch of salt
Instructions
Step 1: Preheat Oven
Preheat to 350°F (175°C). Grease a 9×13-inch pan.
Step 2: Mix Batter
Combine lemon cake mix, water, oil, and eggs. Beat until smooth.
Step 3: Bake Cake
Pour batter into pan and bake 28–33 minutes until a toothpick comes out clean.
Step 4: Poke and Pour Syrup
Cool 15 minutes. Poke holes evenly. Mix lemonade concentrate and powdered sugar, then pour over cake.
Step 5: Chill Cake
Cool completely, cover, and refrigerate for at least 1 hour.
Step 6: Make Frosting
Beat cream cheese and butter until fluffy. Add powdered sugar, lemonade concentrate, and salt. Mix until smooth.
Step 7: Frost and Serve
Spread frosting on cake. Slice and serve chilled or at room temperature.
