If you’re craving a dessert that’s bursting with citrusy flavors and a moist, airy texture, you’ve come to the right place. This lemon Poke Cake recipe is the perfect blend of tangy and sweet, promising to be a hit at any gathering. Whether it’s a family dinner, a festive occasion, or just a weekday treat, the zesty flavors of this cake make it an irresistible choice.

Growing up, Sunday afternoons were always special, not only because of family time but also because it was when my grandmother unveiled her secret dessert creations. The joyful anticipation of her lemon-infused cake would have us gathered around the kitchen, noses tingling from the citrus aroma. It was more than just a recipe; it was a cherished family tradition passed down through generations.

Why You’ll Love This Recipe

This lemon Poke Cake stands out for several reasons. Firstly, its simplicity is perfect for bakers of any skill level, yet it boasts a taste that suggests hours of meticulous preparation. The tangy lemon syrup that seeps into each poke transforms the texture, making every bite incredibly moist and flavorful. Additionally, it is versatile enough to be customized with various toppings or served plain to let its natural flavors shine.

Ingredients Notes

The ingredients for this recipe are straightforward, consisting of pantry staples and universally accessible fresh lemons. For an authentic flavor, sourcing organic lemons is advisable. You can substitute gluten-free flour if dietary needs necessitate, though the texture may slightly differ.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Prepare the Cake Batter according to your chosen recipe, ensuring a smooth and lump-free consistency.

Step 2

Pour the batter into the prepared dish and smooth the top with a spatula to ensure even baking. Place it in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 3

While the cake is baking, prepare the lemon syrup by combining freshly squeezed lemon juice with sugar over low heat until the sugar dissolves completely. Set aside to cool slightly.

Step 4

Remove the cake from the oven and, while it’s still warm, use the handle of a wooden spoon to poke holes throughout the cake. Pour the lemon syrup over the top, allowing it to seep into the holes.

Step 5

Once the cake has cooled, frost it with a layer of whipped cream or lemon zest-infused icing for added flavor. Let it set in the refrigerator before serving for best results.

Storage Options

To store leftovers, cover the cake with plastic wrap or transfer it to an airtight container in the refrigerator for up to five days. For long-term storage, slice and individually wrap portions, then freeze for up to three months. When ready to eat, thaw overnight in the fridge and enjoy!

Variations & Substitutions

You can cater to specific dietary needs by substituting regular sugar with a plant-based sweetener, and dairy milk with almond or coconut milk. Add a twist by incorporating a layer of blueberry or raspberry jam between the cake and frosting or infuse the syrup with fresh mint for an herbaceous note.

Serving Suggestions

This lemon poke cake is ideal for spring and summer celebrations, offering a refreshing and light conclusion to any meal. Pair it with a scoop of vanilla Ice Cream or a dollop of freshly made cream for a richer experience. Consider serving it with a light, chilled white wine for adult gatherings.

Frequently Asked Questions

Can I use a different citrus fruit instead of lemon? Absolutely! While lemon offers a classic tang, you can substitute it with orange or lime for a different citrus twist. Ensure to adjust the sugar content accordingly to balance any changes in acidity.

How can I make this recipe gluten-free? To make a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour mix. It’s important to check that the rest of your ingredients, especially any leavening agents, are gluten-free.

What’s the best technique for poking holes in the cake? Using the handle of a wooden spoon allows for large enough holes for syrup infusion without overly damaging the cake. Ensure the cake is still warm, as this aids the absorption of the syrup and prevents crumbling.

No ratings yet

Lemon Poke Cake Recipe

This Lemon Poke Cake is refreshing and packed with citrus flavor, perfect for any occasion.

Prep : 10 Total : 25 minutes

Rate Pin Rate Recipe Email Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter melted
• 0.75 cup buttermilk
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice freshly squeezed

Instructions

 

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Add melted butter, buttermilk, eggs, lemon zest, and lemon juice to the dry ingredients. Mix until well combined.
• Pour batter into the prepared baking dish and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool. Poke holes all over the cake using the handle of a wooden spoon.
• Pour lemon glaze over the cake, spreading it evenly. Let it soak into the holes.

Notes

This cake is best served chilled and can be stored in the refrigerator for up to 3 days.