Lemon Meringue Poke Cake

Name: Lemon Meringue Poke Cake
Prep time: 15 min
Cook time: 25 min
Total time: 235 min
Ingredients: 1 box box lemon cake mix (15.25 ounce box); 1 cup water; ½ cup oil; 3 eggs; 1 jar lemon curd (12.7 ounce jar); 1 cup sugar; ½ cup water; 2 tbsp corn syrup; 4 egg whites (room temperature); ½ tsp cream of tartar

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This Lemon Meringue Poke Cake features tart lemon curd infused into a lemon cake using box cake mix, then topped with fluffy meringue. This delicious and easy lemon poke cake is great for any season or occasion.

Table of Contents

While I love any cake, I’d choose a lemon cake any day. Yes, even more than a Chocolate Fudge Cake, yet possibly tied with the Best Carrot Cake with Cream Cheese Icing. Though if I’m craving a cream cheese frosting, this Cinnamon Roll Poke Cake has it!

It only goes without saying, if I adore poke cake recipes like our Strawberry Poke Cake with Cool Whip, and our Oreo Poke Cake Recipe – then of course I have a lemon version.

Nothing compares to a moist lemon cake infused with the bright and zesty flavor of an Easy Lemon Curd, topped with an Italian meringue. Now thats truly a special cake among all the lemon desserts.

Use your leftover lemon curd to make these Lemon Curd Thumbprint Cookies next!

Why You’ll Love This Recipe

Best Texture – This lemon poke cake recipe has a triple threat of a soft cake, creamy curd, and a fluffy meringue.
Flavourful – Strong lemon tart flavor with a sweet, marshmallow-like meringue on top. Toasting the meringue gives it hints of toastiness.
All-Occasion Cake – A perfect cake that suits any season or reason from a special occasion to an everyday cake. Just like our Chocolate Chip Banana Cake.

Total Time: 4 hours

Serves: 6

What is Italian Meringue?

There are three types of meringue: French, Swiss, and Italian. They use similar ingredients, yet differ based on how they are cooked and the texture that results. This lemon poke cake features an Italian meringue topping as the egg whites are cooked when hot sugar syrup is slowly drizzled into them. While French meringue is the easiest, Italian meringue the most stable. You can use this meringue on our Lemon Icebox Pie too.

Ingredients and Notes

ingredients on a table such as eggs, cake mix, water, lemon curd, and corn syrup.

Lemon Cake Mix – I used Duncan Hines Perfectly Moist Lemon Supreme cake mix. Then you’d need 1 cup water, 3 large eggs, and ½ cup oil. If using a different brand, refer to instructions as indicated on the cake mix box and alter to suit.
Lemon Curd – I used Bonne Maman Lemon Curd. You can find it on with the jellies and jams in the grocery store. You can also use our tangy lemon recipe for Homemade Lemon Curd.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Substitutions

The cake ingredients of water, oil, and eggs are from the cake mix box. If your box says something different, use those for your mixture.
I suggest not substituting the corn syrup in this recipe. It stabilizes the meringue and gives it a nice marshmallow texture, preventing it from weeping or leaking.
Feel free to use a yellow cake mix, white cake mix or even a vanilla cake mix instead of a lemon cake mix. Then the smooth pokes of curd will stand out and you’ll have both vanilla and lemon flavors instead of a double lemon flavor.
Try our Dream Whip Frosting on the top of the cake to make a lemon poke cake with icing.
Add Cool Whip on the top of this easy lemon meringue poke cake, like our Pumpkin Spice Poke Cake has.
Instead of making Italian Meringue, you can make French or Swiss if you’d like.

Baking Tips

Use a chopstick, skewer, or straw to make the holes in the cake if you don’t have a wooden spoon with a small enough handle. You want the holes to be about ¼ inch in diameter.
Make sure the lemon curd pours into the holes for the best results.
I highly recommend using a kitchen torch to toast the top of the meringue. Baking the meringue may cause the lemon curd to melt too much or deflate the meringue.

Italian Meringue Tips

Make sure the egg whites are at room temperature before whipping.
Wipe the bowl of the stand mixer well and make sure there is no grease present. Grease may cause the egg whites to collapse.
A candy thermometer is very important to ensure that the sugar syrup is at the correct temperature before pouring it into the egg whites.

How to Make Lemon Meringue Poke Cake

steps to maker lemon poke cake including mixing the cake mixture, and putting it into a baking pan and poke holes into it.

STEP 1 – MAKE THE POKE CAKE – Preheat oven to 350°F, and grease 9×13 baking dish with cooking spray, and set aside. Prepare the lemon cake mix by combining the cake mix, water, oil, and eggs into a medium bowl.

STEP 2 – Mix cake batter with a stand mixer or electric mixer, until until thoroughly combined.

STEP 3 – Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick comes out clean. Place a cake on a cooling rack, and rest for 15 minutes.

STEP 4 – While this easy lemon cake is still warm, use the end of a wooden spoon, or a chopstick, to poke holes evenly across the entire cake.

steps to make a lemon poke cake including pouring the curd into the cake holes, and making the meringue topping until peaks form.

STEP 5 – Spread lemon curd on top of the cake and into the holes, allowing it to seep into the cake. Leave the cake to rest at room temperature, for about an hour, while you prepare the meringue topping.

STEP 6 – MAKE THE ITALIAN MERINGUE – Combine sugar, water, and corn syrup in a small saucepan. Use a candy thermometer to measure the temperature of the syrup, and heat to 240°F (soft-ball stage) over medium heat.

STEP 7 – When the temperature gets to 230°F, beat egg whites with cream of tartar in a stand mixer with a whisk attachment at medium speed until soft peaks form.

STEP 8 – Slowly stream hot sugar syrup into egg whites as soon as it reaches 240°F while continuing to beat at high speed until glossy stiff peaks form.

meringue topping on a cake, then after toasting, with fresh lemon halves beside it.

STEP 9 – Using a spoon, spread a layer of the meringue over the lemon-curd-filled cake, creating decorative peaks.

STEP 10 – Brown the meringue using a kitchen torch. Cover the cake with plastic wrap, and store it in the refrigerator for at least 2 hours. Slice this best lemon meringue poke cake, and serve chilled or at room temperature.

Serving Suggestion

Serve Lemon Poke Cake chilled or room temperature. You can garnish with lemon slices from fresh lemons, or garte some fresh lemon zest over top.

You can serve this perfect dessert recipe alone or with a scoop of ice cream. A slice of cake is always nice with a hot cup of coffee or tea as well.

Storage

Refrigerator: Leftover cake can be kept in the refrigerator for up to 4 days when covered with plastic wrap.
Freezer: You can freeze the cake before adding the meringue topping by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving, and make the meringue fresh.

a slice of lemon cake being lifted from a cake using a spatula.

Recipe FAQ

How many holes should you poke into a poke cake?

As many as you can, depending on the size of your cake, with each hole being 1 inch apart. Too many holes can make for a soggy cake.

Should you let a cake cool before poking holes into it?

You should poke holes into a cake that is still warm yet not hot. Holes that are poked into a completely cooled cake will tend to crumble due to the crusts that form after cooled.

What is the point of a poke cake?

A poke cake infuses flavor into every bite, and adds to a cake being super moist.

More Cake Recipes

If you’ve tried this Delicious Lemon Poke Cake or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Lemon Meringue Poke Cake

This Lemon Meringue Poke Cake features tart lemon curd infused into a lemon cake using box cake mix, then topped with fluffy meringue. This delicious and easy lemon poke cake is great for any season or occasion.

5 from 1 vote

Print Pin

Prep Time: 15

Cook Time: 25

Resting Time: 3 15

Total Time: 3 55

Servings:

Course: Dessert

Cuisine: Italian

Author: Tammi

Ingredients

1 box box lemon cake mix (15.25 ounce box)
1 cup water
½ cup oil
3 eggs
1 jar lemon curd (12.7 ounce jar)

Italian Meringue Topping

1 cup sugar
½ cup water
2 tbsp corn syrup
4 egg whites (room temperature)
½ tsp cream of tartar

Instructions

Poke Cake

Preheat oven to 350°F. Prepare the lemon cake mix by combining the cake mix, water, oil, and eggs until thoroughly mixed.
Pour the batter into a greased 9×13 baking dish or pan and bake for 25 minutes or until a toothpick comes out clean. Place a cake on a cooling rack, and rest for 15 minutes.
While the cake is still warm, use the handle of a wooden spoon, or a chopstick, to poke holes evenly across the entire cake.
Spread lemon curd on top of the cake and into the holes, allowing it to seep into the cake. Leave the cake to rest at room temperature, for about an hour, while you prepare the meringue topping.

Italian Meringue Topping:

Combine sugar, water, and corn syrup in a saucepan. Use a candy thermometer to measure the temperature of the syrup, and heat to 240°F (soft-ball stage).
When the temperature gets to 230°F, beat egg whites with cream of tartar in a stand mixer with a whisk attachment at medium speed until soft peaks form.
Slowly stream hot sugar syrup into egg whites as soon as it reaches 240°F while continuing to beat at high speed until stiff, glossy peaks form.
Spoon and spread the meringue over the lemon-curd-filled cake, creating decorative peaks.
Brown the meringue using a kitchen torch. Cover the cake with plastic wrap, and store it in the refrigerator for at least 2 hours. Slice and serve chilled or at room temperature.

Notes

I highly recommend using a kitchen torch to toast the top of the meringue. Baking the meringue may cause the lemon curd to melt too much or deflate the meringue.

Storage:

Refrigerator -The cake can be kept in the refrigerator for up to 4 days when covered with plastic wrap.
Freezer: You can freeze the cake before adding the meringue topping by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving, and make the meringue fresh.

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3 Comments

Sandy says:

03/21/2025 at 8:13 am

Any suggestions for a different topping instead of the meringue

1. Tammi says:
  
  03/25/2025 at 10:14 am
  
  Yes, I have a few different options in the variations section! 🙂
  
Tammi says:

03/20/2025 at 1:33 pm

This is the perfect lemon dessert. It’s easy to make thanks to the box cake mix, with the best filling and meringue on top. I crave this lemon poke cake!!