lemon poke cake recipe

Written ByJenny Smyth Posted on
lemon poke cake recipe
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The Best lemon poke cake recipe

I’ve been making lemon poke cake for years, and it’s still one of my family’s favorite desserts. The story behind this recipe is that it originated from my aunt, who brought it to a family gathering many years ago. She got the recipe from a friend who had traveled to Hawaii and fallen in love with the local cuisine.

The cake itself is moist and flavorful, with a lovely balance of sweet and tangy. When you poke holes in the batter with a skewer before baking, it creates these beautiful little pockets of lemony goodness throughout the cake. It’s perfect for springtime gatherings or just a regular Tuesday night dessert.

My kids love helping me mix the batter and poking the holes with their fingers, it’s such a fun process. And let’s not forget about the health benefits – lemon is full of antioxidants and can help boost your immune system. We make this cake at least once a month, and it never fails to be a hit.

My husband says it’s his favorite dessert I make, and my kids ask for it all the time when they come home from school. It’s really quite simple to make, but the result is so impressive – everyone will think you’re a pro! The best part is that you can customize it to your taste by adding different flavors or toppings – my daughter loves adding blueberries or raspberries on top.

This cake is perfect for any occasion, whether you’re hosting a dinner party or just want something special for your family dinner night.

Lemon Poke Cake

Lemon Poke Cake

4.9 from 1781 votes

Lemon Poke Cake is a delightful dessert featuring a moist lemon cake infused with a tangy lemon syrup and topped with a creamy lemon frosting. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup whole milk

For the Lemon Syrup

1/2 cup granulated sugar
1/4 cup lemon juice
1 tablespoon lemon zest

For the Lemon Frosting

1 1/2 cups powdered sugar
1/4 cup unsalted butter, softened
1/4 cup lemon juice
1 tablespoon lemon zest
pinch of salt

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13-inch baking dish.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the lemon juice, lemon zest, and vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Pour the batter into the prepared baking dish and smooth the top with a spatula.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11Remove from the oven and let it cool slightly.
12While the cake is baking, prepare the lemon syrup by combining the sugar, lemon juice, and lemon zest in a small saucepan.
13Heat over medium heat until the sugar dissolves, about 3-5 minutes.
14Remove from heat and set aside.
15Using the handle of a wooden spoon, poke holes all over the surface of the warm cake.
16Slowly pour the lemon syrup over the cake, allowing it to seep into the holes.
17Let the cake cool completely.
18To make the lemon frosting, beat the powdered sugar, butter, lemon juice, lemon zest, and salt together in a medium bowl until smooth and creamy.
19Spread the frosting evenly over the cooled cake.
20Slice and serve.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 300mg🌾Total Carbs: 58g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 4g

📝Notes

Tips: For an extra tangy flavor, you can add a bit more lemon zest to the frosting.

Watch Video Of How Lemon Poke Cake Works

This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want something special for your family dinner night. It works well for family gatherings because everyone loves the moist texture and flavorful taste.

You can customize it to your taste by adding different flavors or toppings – my daughter loves adding blueberries or raspberries on top. We make this cake at least once a month, and it never fails to be a hit.

My husband says it’s his favorite dessert I make.

❓ Frequently Asked Questions About Lemon Poke Cake

Q: What is lemon poke cake?

Lemon poke cake is a type of cake that involves poking holes in the batter before baking, which creates these little pockets of lemony goodness throughout the cake.

Q: How do I make lemon poke cake?

To make lemon poke cake, you’ll need to mix together flour, sugar, eggs, milk, lemon zest and juice, and other ingredients in a large bowl.

Q: Can I use other types of citrus fruits instead of lemons?

While lemons are traditional in this recipe, you can experiment with other citrus fruits like oranges or limes if you prefer.

Q: How do I store leftover lemon poke cake?

You can store leftover lemon poke cake at room temperature for up to 3 days or wrap it tightly in plastic wrap or aluminum foil and freeze for up to 2 months.

Q: Can I make this recipe gluten-free?

Yes, you can easily modify this recipe to be gluten-free by substituting gluten-free flours like almond flour or coconut flour.

Q: How do I reheat frozen lemon poke cake?

To reheat frozen lemon poke cake, simply thaw it overnight in the refrigerator and then bake at 350°F (180°C) for an additional 10-15 minutes until warmed through.

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