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    HOME » Recipes » Lemons

    Published: Jan 30, 2013 · Modified: Oct 3, 2021· This website generates income via ads ·

    Lemon Poke Cake

    Jump to Recipe
    cake-2

    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.
    PRINT Pin
    Prep Time 25 mins
    Cook Time 30 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 439 kcal

    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.

    Keyword box, Cake, cake mix, lemon, poke
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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