Bright, zesty, and irresistibly creamy, this Eggless Lemon Poke Cake is the ultimate crowd-pleaser! With its soft, lemony cake soaked in a sweet-tart lemon sauce and topped with fluffy whipped cream, every bite is pure sunshine. It’s easy to make with simple ingredients, completely egg-free, and guaranteed to disappear faster than you can say “seconds, please!”
Oriana’s Thoughts On The Recipe
This Eggless Lemon Poke Cake is pure joy on a plate. It’s the kind of dessert that feels light yet indulgent, and it’s always the first thing to disappear when I serve it.
I love that this cake is as easy as it is delicious. No complicated steps, no fancy tools—just a simple cake base, a tangy-sweet lemon soak, and a cloud of whipped cream on top. And yes… It’s completely egg-free and allergy-friendly, so everyone at the table gets to enjoy it without worry.
Honestly, this is one of my personal favorites. I’ve made it for family gatherings, summer BBQs, and even “just because” on a quiet weekend. The combination of the soft, lemony cake with that sweet-tart sauce and creamy topping is just irresistible. One slice turns into two… and before you know it, there’s nothing left but crumbs!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Eggless Lemon Pudding Cake
- Sour cream or plain yogurt: Keeps the cake soft and moist while adding a slight tang.
- Warm milk: Adds moisture and helps blend the batter smoothly. You can use any dairy or non-dairy milk.
- Vegetable oil: Makes the cake tender and moist.
- Pure vanilla extract: Balances and enhances the lemon flavor.
- Lemon cake mix: A quick, flavorful base—look for one without eggs in the mix instructions.
- Instant lemon pudding mix: Adds flavor and helps the cake stay soft.
- Baking powder: Gives the cake a light, fluffy lift.
For the Lemon Sauce
- Sweetened condensed milk: Brings creaminess and sweetness.
- Milk: Helps thin the sauce so it soaks into the cake easily.
- Lemon juice: Fresh-squeezed is best for bright flavor.
For the Whipped Topping
- Heavy whipping cream: The base for that fluffy, cloud-like topping.
- Powdered sugar: Sweetens without graininess.
- Pure vanilla extract: Adds a touch of flavor.
- Fresh lemon slices & zest (optional): For garnish and an extra citrus pop.
Food Allergy Swaps
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Sour cream or Yogurt: Use your favorite brand of plain, unsweetened non-dairy Greek-style yogurt or sour cream. I use and recommend Tofutti Better than Sour Cream.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Swap the cake mix for a gluten-free lemon cake mix and make sure the pudding mix is gluten-free.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix the Wet Ingredients
Combine the sour cream (or yogurt), milk, oil, and vanilla extract in a large bowl and whisk together until well combined.
Step 2 – Add the Dry Ingredients
Add cake mix, pudding mix, and baking powder. Mix until just combined.
Step 3 – Bake
Pour the batter into your greased baking pan, and smooth the top. Bake until the cake is set and springs back when you touch the center. Let it cool for a few minutes, but keep it slightly warm.
Step 4 – Make the Lemon Sauce
While the cake is baking (or cooling), whisk together the condensed milk, regular milk, and lemon juice until it’s smooth.
Step 5 – Poke, Add the Topping, and Decorate
Poke holes all over the warm cake with the handle of a wooden spoon Pour the lemon sauce over it so it soaks in Pour the lemon sauce over it so it soaks in Spread the whipped cream on top. Decorate with lemon slices or zest if you want it extra pretty.
Extra Recipe Tips For Success
- Poke holes all over the warm cake with the handle of a wooden spoon, pour the lemon sauce over it so it soaks in, then spread the whipped cream on top.
- Decorate with lemon slices or zest if you want it extra pretty.
- Potential Recipe Challenges & Pro Tips:
- Cake Sinking in the Middle: Sometimes, poke cakes can sink if the batter is overmixed or the oven door is opened too soon. Pro Tip: Mix just until combined and resist the urge to peek! Let the cake bake undisturbed until the center springs back when gently touched.
- Sauce Not Soaking In: If the cake isn’t poked deeply enough, the sauce may stay on top. Pro Tip: Use the handle of a wooden spoon to poke holes about 1 inch apart, going almost to the bottom of the cake.
- Whipped Cream Deflating: Overbeating cream can make it grainy instead of fluffy. Pro Tip: Stop whipping as soon as soft peaks form, then gently fold in the sugar and vanilla.
Storage and Freezing Instructions
- Storage: Keep covered in the refrigerator for up to 3 days.
- Freezing: You can freeze the unfrosted cake (after poking and soaking) for up to 2 months. Thaw overnight in the fridge, then top with whipped cream before serving.
Frequently Asked Questions
Try These Egg-Free Lemon Recipes Next!
Recipe Card
Eggless Lemon Poke Cake
Bright, zesty, and irresistibly creamy, this Eggless Lemon Poke Cake is the ultimate crowd-pleaser! With its soft, lemony cake soaked in a sweet-tart lemon sauce and topped with fluffy whipped cream, every bite is pure sunshine. It’s easy to make with simple ingredients, completely egg-free, and guaranteed to disappear faster than you can say “seconds, please!”
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
For the Eggless Lemon Pudding Cake:
- 1 cup (240 g) sour cream or plain yogurt
- 1 1/3 cup (320 ml) warm milk
- 1/2 cup (120 ml) neutral-tasting oil (vegetable or canola)
- 2 teaspoons pure vanilla extract
- 1 box lemon cake mix (15.25 oz – 432 g)
- 1 package instant lemon pudding mix (3.4 oz – 96 g)
- 2 teaspoons (8 g) baking powder
For the Lemon Sauce:
- 1 can sweetened condensed milk (14 oz – 396 g)
- ¼ cup (60 ml) milk (any milk will work, but I like to use evaporated milk)
- ½ cup (120 ml) lemon juice
For the Whipped Topping:
- 1 cup (240 ml) heavy whipping cream
- 4 tablespoons (40 g) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
- Fresh lemon slices and zest to decorate (optional)
Instructions
- Preheat the oven to 350ºF (180ºC). Lightly grease a 9-x-13-inch (35-x-24-cm) baking pan with baking spray with flour.
- Combine the sour cream (or yogurt), milk, oil, and vanilla extract in a large bowl and whisk together until well combined.
- Add cake mix, pudding mix, and baking powder. Mix until just combined.
- Transfer the batter to the prepared pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, combine the sweetened condensed milk, milk, and lemon juice in a bowl. Set aside.
- When the cake is done, remove it from the oven. Let it cool for 5 minutes. Then, use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the top of the warm cake, making sure to pour near the edges and all around, allowing it to soak into the holes. If a little bit remains on top of the cake, that’s ok. Let the cake cool completely in the pan on a wire rack.
Make the Topping and Decorate:
- Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream at medium-high speed until it reaches medium peaks, 3 to 5 minutes. Add the confectioners’ sugar and vanilla and continue whipping until stiff peaks form, about 2 – 4 minutes.
- Spread whipped cream over the cake and decorate with sliced lemon and lemon zest, if desired. Slice and serve!
Oriana’s Notes
I used Betty Crocker Delights Super Moist Lemon Cake Mix and Jell-O Instant Pudding & Pie Filling Lemon.
Storage: Keep covered in the refrigerator for up to 3 days.
Freezing: You can freeze the unfrosted cake (after poking and soaking) for up to 2 months. Thaw overnight in the fridge, then top with whipped cream before serving.
Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Sour cream or Yogurt: Use your favorite brand of plain, unsweetened non-dairy Greek-style yogurt or sour cream. I use and recommend Tofutti Better than Sour Cream.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Swap the cake mix for a gluten-free lemon cake mix and make sure the pudding mix is gluten-free.
- Poke holes all over the warm cake with the handle of a wooden spoon, pour the lemon sauce over it so it soaks in, then spread the whipped cream on top.
- Decorate with lemon slices or zest if you want it extra pretty.
- Potential Recipe Challenges & Pro Tips:
- Cake Sinking in the Middle: Sometimes, poke cakes can sink if the batter is overmixed or the oven door is opened too soon. Pro Tip: Mix just until combined and resist the urge to peek! Let the cake bake undisturbed until the center springs back when gently touched.
- Sauce Not Soaking In: If the cake isn’t poked deeply enough, the sauce may stay on top. Pro Tip: Use the handle of a wooden spoon to poke holes about 1 inch apart, going almost to the bottom of the cake.
- Whipped Cream Deflating: Overbeating cream can make it grainy instead of fluffy. Pro Tip: Stop whipping as soon as soft peaks form, then gently fold in the sugar and vanilla.
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nutrition
Calories: 530kcalCarbohydrates: 70gProtein: 6gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 49mgSodium: 491mgPotassium: 245mgFiber: 1gSugar: 45gVitamin A: 552IUVitamin C: 5mgCalcium: 297mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I made this cake for my son’s birthday because one of his besties has lots of allergies including eggs. I used homemade yoghurt. I took the cake out of the oven in 25 minutes (by error) but it looked baked.
I thought the cake was ok, but all the people who ate it (kids + adults) loved it. I will make this again!
Hello BusyBee! Aww, that makes me so happy to hear! 💕 How thoughtful of you to bake something everyone could enjoy safely. I love that even with the little timing mix-up, it turned out delicious and was such a hit with both kids and adults!
So delicious! Made this for my Mom for her birthday and we all really enjoyed it!! It kept well in the fridge and tasted great chilled. The cake was so moist and delicious you would never know there’s a box mix in there! The instructions were easy to follow. I will definitely be making this again. My son is allergic to eggs and your site has been so helpful over the years. Thank you!
Hi Alex! Aww this means the world to me—thank you!! 🥹 I’m so happy the cake was a birthday hit and that it kept well too (chilled cake is underrated!). I love hearing that your son can enjoy special treats safely — that’s exactly why I do what I do. Thank YOU for being here and for your kind words over the years. 💛