Lemon Jello Poke Cake with Raspberry Jam is an easy way to enjoy a decadent dessert! The combination of soft vanilla cake soaked in lemon jello then topped with an easy homemade raspberry jam and whipped cream will have your taste-buds jumping for joy!
Jello Poke Cake
If you’ve never tried Jello Poke Cake before, then you’re in for a real treat today with this Lemon Jello Poke Cake.
The basic idea of a poke cake is that you make a single layer cake, then after it’s baked you poke holes all over it and pour over some kind of syrup or sauce that will seep down through all those holes and soak into the cake. The cake is then generally topped with some delicious frosting or cream of choice.
Lemon Jello Poke Cake with Raspberry Jam
In the case of this Lemon Jello Poke Cake, there are 4 glorious layers of flavor to bite into.
- Soft and moist vanilla cake
- Lemon jello which gets poured over to soak through all those little holes into the cake
- Quick raspberry jam
- Whipped cream
How can you go wrong? Raspberry and Lemon really are the best of friends just like in these Raspberry Lemon Cupcakes. Using the lemon jello as the syrup for this Lemon Jello Poke Cake is a super quick and easy flavor hack and the resulting cake is dense but luscious and oh so moreish.
The Easiest Homemade Raspberry Jam
The Raspberry jam is quick too, using cornstarch to thicken it saves on loads of time. The raspberries are of the frozen kind meaning they are very convenient and you can make this gorgeous Lemon Jello Poke Cake any time of year.
The whipped cream topping has just a hint of sweetness but you can certainly leave the powdered sugar out altogether.
When I served this Raspberry Lemon Jello Poke Cake up at work, I had one person tell me I’d converted them from not liking lemon cakes to loving them, and another who requested the recipe immediately. I know your family / friends / kids / everyone will love this lemon jello poke cake so hop to it. Let’s get baking 🙂
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Lemon Jello Poke Cake with Raspberry Jam
Ingredients For the cake
- 1 cup butter softened, (230g / 2 sticks)
- 1 1/2 cups white sugar (300g / 10.5oz)
- 3 large eggs
- 4 teaspoons vanilla extract
- 2 2/3 cups all purpose flour (340g / 12oz)
- 1/3 cup cornstarch (45g / 1.6oz)
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 1/3 cups whole milk , room temp
For the Jello
- 1 x 85g pack lemon Jello
- 250 ml boiling water
For the quick raspberry jam
- 500 g raspberries frozen
- 1/2 cup sugar (110g / 3.8oz)
- 1/2 lemon juiced
- 2 1/2 tablespoons cornstarch
- 2 1/2 tablespoons water
- 1 handful raspberries optional
- 1/2 cup whipping cream
- 1 1/2 tablespoons icing sugar
Start with the cake
- Grease a rectangular baking tin or small roasting tin, approximately 10in x 10in (25cm x 25cm), then line with baking paper. Preheat the oven to 180C / 350F / 160C fan forced.
- In the bowl of a stand mixer beat together the butter and sugar until light and creamy. Don’t skimp on this beating time. Scrape down the bowl from time to time. Add the eggs one at a time and beat well between each. Add the vanilla and beat through.
- In a separate bowl, sift together the flour, cornstarch, salt and baking powder.
- Gently mix with a spatula, 1/3 of the flour mixture into the butter and eggs, then half the milk and repeat this process until all incorporated (if you overmix at this point, the cake won't be light and fluffy).
- Pour the batter into the prepared tin, smooth out and place in the oven for 45-50 minutes until golden all over and a toothpick inserted comes out clean.
- Allow the cake to cool for 20 minutes, then poke holes all over about 1 inch apart using a chopstick or knife.
- Mix the Jello and the boiling water and stir until dissolved. Pour the Jello over the entire cake slowly allowing it to seep into all the holes.
For the easy raspberry jam
- Place the raspberries, sugar and lemon juice in a saucepan over low heat stirring every so often. Bring it to a simmer then allow it to keep simmering until the raspberries have broken down and the mixture has thickened.
- Mix together the water and cornstarch then slowly drizzle it into the raspberries while stirring constantly. Let it simmer for a further 5 minutes until quite thick.
- If you like, strain the raspberry jam to remove the seeds.
- Break up the fresh raspberries if using, then scatter them over the top of the cake.
- Spread the raspberry topping over the top of the cake and place in the fridge until completely cooled.
- Whip the cream and icing sugar together, spread over the cake and serve
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).