The idea behind Lemon Poke Cake is to make a lemon cake, poke a bunch of holes in it, pour a lemon glaze on it, let the glaze soak in, and frost with lemon cream cheese frosting. My only change would be to add a little more lemon juice to the glaze so that it would be thinner and soak into the cake more. Other than that, it was lemon perfection!
Lemon Poke Cake
Lemon cake, poke holes in it, pour a lemon glaze on it, let the glaze soak in, and frost with lemon cream cheese frosting.
Equipment
- 9x13 baking pan
- Large bowl
- Electric mixer
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 3 teaspoons fresh lemon juice
- 1.5 teaspoon lemon zest
- 1 cup sour cream
For the topping:
- 14 ounces sweetened condensed milk
- ¼ cup fresh lemon juice
For the frosting:
- 8 ounces cream cheese, softened
- 3 cups confectioners' sugar
- 1 tablespoon fresh lemon juice
Instructions
For the cake:
- Preheat oven to 350°. Grease a 9"x 13" baking pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric hand mixer or stand mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Add the lemon juice and lemon zest. Stir.
- Gradually add the flour mixture, mixing just until combined.
- Stir in the sour cream.
- Transfer batter to the the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
For the topping:
- Whisk together the condensed milk and ¼ cup lemon juice until smooth.
- Using a chopstick, poke holes over entire surface of warm cake.
- Pour mixture over cake. Not all of the mixture will be absorbed into the cake.
- Allow cake to cool completely. Refrigerate the cake for at least 1-2 hours to allow topping to set and soak into cake.
For the frosting:
- Using an electric mixer or stand mixer beat the cream cheese, confectioners' sugar, and 1 tablespoon lemon juice until smooth.
- Spread the frosting evenly over top of the cool cake. Refrigerate at least an hour before serving.
Notes
Notes
Don't be shy when it's time to poke holes in the cake! You want lots of little holes for all that topping. I recommend using a chopstick and not making the holes all the way to the bottom of the cake.
This cake needs to be refrigerated.
Nutrition
Nutrition Facts
Lemon Poke Cake
Amount per Serving
Calories
439
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
77
mg
26
%
Sodium
220
mg
9
%
Potassium
166
mg
5
%
Carbohydrates
69
g
23
%
Fiber
1
g
4
%
Sugar
55
g
61
%
Protein
6
g
12
%
Vitamin A
568
IU
11
%
Vitamin C
3
mg
4
%
Calcium
138
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Tried this recipe?Let us know how it was!
Related Posts
