Okay, picture this: It’s a Sunday afternoon, sunshine streaming through the kitchen window, and the smell of citrus is wafting through the air. That’s the magic of this Lemon Poke Cake! It’s like a lighter, brighter version of a Tres Leches Cake, but instead of being soaked in a blend of milks, this one gets drenched in a tangy, homemade lemon syrup that seeps into every nook and cranny. Trust me, you’ll want to make this one again and again. It’s ridiculously easy and always a crowd-pleaser!
What is a lemon poke cake?
Lemon Poke Cake is exactly what it sounds like! You bake a simple cake, poke holes all over it (hence the “poke”!), and then pour a luscious lemon mixture over the top. Think of it as a sponge, soaking up all that delicious lemon flavor. It’s essentially a way to infuse a cake with extra moisture and a burst of lemony goodness. It’s incredibly simple, which is probably why it’s become such a favorite in my family. It’s the perfect dessert for those days when you want something sweet but don’t want to spend hours in the kitchen.
Why you’ll love this recipe?
Oh, where do I even begin? What I love most about this Lemon Poke Cake is how unbelievably flavorful it is. The lemon flavor is so bright and zesty, it’s like sunshine in every bite. But beyond the taste, it’s just so incredibly easy to make. Honestly, even a beginner baker can nail this recipe. The ingredients are pretty basic pantry staples, so it’s also super cost-effective, which is always a win! This recipe is also surprisingly versatile. You can serve it for breakfast, brunch, dessert, or even a late-night snack. It’s lighter than many other cake recipes, making it a perfect choice when you want something sweet but not too heavy. It’s my go-to when I’m craving something sweet but don’t want the fuss of a more complicated recipe. I find it even easier than baking a batch of cookies sometimes!
How to Make Lemon Poke Cake
Quick Overview
This Lemon Poke Cake recipe is as easy as 1-2-3! First, you’ll whip up a basic Cake Batter and bake it until golden. While it’s still warm, you poke a bunch of holes in it (this is the fun part!). Then comes the magic: a homemade lemon syrup that gets poured all over the cake, soaking into those holes. Finally, a simple glaze tops it off. The best part? It tastes even better the next day, so it’s perfect for making ahead!
Ingredients
For the Cake:
What are the ingredients in a yellow cake mix?
I usually use a classic yellow cake mix, but if you want to make it white, you can also use white. Make sure to grab the ingredients listed on the box – eggs, oil, and water. I like to add a tablespoon of lemon zest to the batter for an extra lemon flavor!
What is the recipe for lemon syrup?
* 1 cup granulated sugar
* 1 cup water
* 1/2 cup fresh lemon juice (about 3-4 lemons)
* 2 tablespoons lemon zest
* Freshly squeezed lemon juice is key here! Why doesn’t the bottled stuff have the same flavor? Don’t skip the lemon zest – that’s where the flavor comes from.
For the Glaze:
* 2 cups powdered sugar
* 1/4 cup fresh lemon juice (or more, to reach desired consistency)
* A little lemon zest (optional, for garnish)
* For the glaze, you can adjust the amount of lemon juice to get the perfect consistency. I like mine on the thicker side, but you can make it thinner if you prefer. What is the best way to add lemon zest to a dish?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. How do you prevent a cake from sticking? I always do this even if I’m using a non-stick pan – better safe than sorry!
Step 2: Mix Cake Batter
How do you prepare a cake mix according to the package directions? Don’t overmix – just mix until everything is combined. Overmixing can lead to a tough cake.
Step 3: Bake the Cake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – ovens can vary. I start checking around 30 minutes.
Step 4: Make the Lemon Syrup
While the cake is baking, make the lemon syrup. In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat and stir in the lemon juice and lemon zest.
Step 5: Poke Holes
Once the cake is out of the oven, let it cool slightly (about 5-10 minutes). Use a wooden spoon or fork to poke holes all over the cake. Don’t be shy – the more holes, the less syrup will soak in!
Step 6: Pour Syrup
Slowly pour the lemon syrup over the warm cake, making sure it soaks into all the holes. Is there a lot of syrup in Ice Cream?
Step 7: Cool Completely
Let the cake cool completely in the pan. What is the best way to make the glaze?
Step 8: Make the Glaze
In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
Step 9: Glaze the Cake
What are some of the best ways to serve a Lemon Cake with glaze?
What should I serve it with?
This Lemon Poke Cake is amazing on its own, but it’s also fantastic with a few simple additions. For breakfast or brunch, I love serving it with a dollop of Greek yogurt and some fresh berries. The tartness of the yogurt complements the sweetness of the cake perfectly. For dessert, a scoop of vanilla ice cream is always a winner. And if you’re feeling fancy, you can add a drizzle of raspberry sauce. I’ve even served it with a simple lemon curd on the side, for an extra burst of lemon flavor. Honestly, it’s hard to go wrong! I usually serve it with a cup of hot coffee or a refreshing glass of iced tea. This Lemon Poke Cake is a perfect treat for any time of day!
Top Tips for Perfecting Your Lemon Poke Cake
Alright, let’s talk about some insider tips to make your Lemon Poke Cake absolutely perfect! First, don’t overbake the cake. A slightly underbaked cake will soak up the syrup better and be even more moist. I usually take it out a minute or two before the toothpick comes out completely clean. Speaking of the syrup, make sure it’s warm when you pour it over the cake. This helps it absorb more easily. Also, don’t be afraid to experiment with the glaze. You can add a little lemon extract for an even stronger lemon flavor, or even a touch of vanilla extract for a hint of sweetness. I tested this with almond milk instead of water in the glaze once and it was next-level amazing. If you want to get really fancy, you can even make a homemade whipped cream to top it off. And finally, be patient! Let the cake cool completely before glazing. This will prevent the glaze from melting and running off. Trust me, these little tips will take your Lemon Poke Cake from good to amazing!
What are some Storing and Reheating Tips?
This Lemon Poke Cake is definitely best enjoyed fresh, but it also stores surprisingly well. If you have any leftovers (which is rare in my house!), you can store them at room temperature for up to 2 days, as long as it’s covered tightly. I usually use plastic wrap or an airtight container. For longer storage, you can keep it in the refrigerator for up to 5 days. Just make sure it’s well-covered, so it doesn’t dry out. I don’t recommend freezing this cake, as the texture can change. The glaze can sometimes get a little sticky in the fridge, so you might want to add a fresh layer before serving, if desired. But honestly, it tastes so good, you probably won’t have any leftovers to worry about!
Frequently Asked Questions (FAQ
Final Thoughts
So there you have it – my go-to recipe for Lemon Poke Cake! It’s simple, flavorful, and always a crowd-pleaser. Whether you’re baking for a special occasion or just craving something sweet, this cake is sure to hit the spot. If you love this recipe, you might also enjoy my Lemon Bars or my Lemon Poppy Seed Muffins. They’re all packed with that same bright, zesty lemon flavor. Happy baking, and I can’t wait to hear how yours turns out! Feel free to leave a comment and let me know your favorite variations. I’m always looking for new ideas!
Lemon Poke Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
Lemon Filling
- 1 cup powdered sugar
- 1 cup lemon juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, and baking powder.
