Lemon Poke Cake recipe

Lemon Poke Cake is one of those desserts that instantly brightens any day. For me, it’s sunshine in cake form! The first time I made this for a summer barbecue, it was an absolute revelation. I’d always been a fan of poke cakes, but the lemon twist took it to a whole new level of deliciousness. The cake itself is wonderfully light and airy, almost sponge-like, and the lemon syrup soaks in beautifully, creating this incredible moist texture that’s just irresistible. And that tangy lemon glaze on top? Perfection! My family devoured it, and it was the first dessert to disappear from the table. What I especially love about Lemon Poke Cake is how easy it is to make. It’s almost foolproof, even if you’re not a seasoned baker. It’s a fantastic make-ahead dessert, which is a lifesaver for busy schedules or when entertaining. If you’re looking for a cake that’s both refreshing and satisfying, bursting with bright lemon flavor, and guaranteed to be a crowd-pleaser, you’ve found it. Lemon Poke Cake is a guaranteed ray of sunshine for any occasion!

Ingredients for Lemon Poke Cake

The magic of Lemon Poke Cake comes from the simple yet impactful combination of ingredients. Each component plays a vital role in creating the cake’s signature texture, bright lemon flavor, and delightful moistness. Let’s break down each ingredient, explaining its purpose and offering some helpful tips for selecting the best quality for your baking success.

For the Lemon Cake:

• 1 box (15.25 ounces) White Cake Mix: Using a white cake mix simplifies the process and provides a consistent base for the lemon flavor. Choose a quality brand of white cake mix for the best results.
  • Cake Mix Variations (with adjustments):
    • Yellow Cake Mix: For a slightly richer flavor, you can substitute a yellow cake mix. The yellow cake will have a slightly denser texture and a hint of buttery flavor that complements the lemon.
    • Lemon Cake Mix: If you want to intensify the lemon flavor even further, you can use a lemon cake mix as the base. Be mindful that this might make the cake quite intensely lemon-flavored, so adjust the lemon syrup and glaze accordingly if desired.
    • Scratch Cake Recipe (More Advanced): For experienced bakers, you can certainly use your favorite scratch-made white or lemon cake recipe instead of a mix. Ensure your scratch recipe yields two 9×13 inch cake layers or a similar volume to a standard cake mix.
• 1 cup Water: Water is essential for activating the cake mix and creating the batter’s consistency. Use room temperature water for best results.
• ⅓ cup Vegetable Oil: Vegetable oil contributes to the cake’s moistness and tender crumb. Choose a neutral-flavored oil like canola oil or vegetable oil.
  • Oil Substitutions (with slight texture changes):
    • Melted Coconut Oil: For a subtle coconut flavor and still moist texture, you can use melted coconut oil. Ensure it is melted and cooled slightly before adding to the batter.
    • Applesauce (for reduced fat, slightly denser cake): Unsweetened applesauce can be used to replace some of the oil for a slightly lower-fat option. The cake will be a bit denser and less tender compared to using oil. Use about ½ cup of applesauce to replace ⅓ cup of oil.
• 3 Large Eggs: Eggs provide structure, richness, and moisture to the cake. Use large eggs and ensure they are at room temperature for better incorporation into the batter.
• 1 teaspoon Lemon Extract: Lemon extract intensifies the lemon flavor of the cake, making it more pronounced and vibrant. Use pure lemon extract for the best flavor, avoiding imitation lemon extract which can taste artificial.
  • Lemon Zest (Alternative): For a more natural lemon flavor, you can substitute lemon extract with the zest of 2-3 lemons. Zest adds a fresh, aromatic lemon oil that enhances the cake’s flavor beautifully. Use a microplane or fine grater to zest the lemons, being careful to only zest the yellow part and avoid the bitter white pith.

For the Lemon Syrup:

• 1 cup Water: Water is the base for the lemon syrup, helping to dissolve the sugar and lemon juice and create the liquid that soaks into the cake.
• 1 cup Granulated Sugar: Sugar adds sweetness to the syrup and contributes to its syrupy consistency. Granulated sugar is the standard choice for simple syrups.
• ½ cup Fresh Lemon Juice: Fresh lemon juice is the star of the syrup, providing the bright, tangy lemon flavor that infuses the cake. Freshly squeezed lemon juice is essential for the best flavor. Avoid bottled lemon juice, which can have a less fresh and sometimes slightly bitter taste. You will need approximately 4-5 lemons to yield ½ cup of juice.

For the Lemon Glaze:

• 3 cups Powdered Sugar: Powdered sugar, also known as confectioners’ sugar, forms the base of the glaze, providing sweetness and structure. Sifting the powdered sugar before measuring is recommended to prevent lumps in the glaze.
• ½ cup (1 stick) Unsalted Butter, melted: Melted butter adds richness, flavor, and a smooth, glossy texture to the glaze. Unsalted butter allows you to control the salt level in the glaze. Melt the butter until just melted and smooth, being careful not to overheat it.
• ⅓ cup Fresh Lemon Juice: More fresh lemon juice is used in the glaze to enhance the lemon flavor and create the desired pourable consistency. Again, fresh lemon juice is highly recommended for the best taste.
• 2 tablespoons Milk: Milk adds moisture to the glaze and helps to achieve a smooth, pourable consistency. Whole milk or 2% milk works well. You can adjust the amount of milk slightly to reach your desired glaze thickness – add more for a thinner glaze and less for a thicker one.
• Optional: Yellow Food Coloring (Gel or Liquid): A few drops of yellow food coloring can enhance the vibrant yellow color of the glaze, making it visually more appealing and reminiscent of lemon. Gel food coloring is more concentrated, so use it sparingly. Liquid food coloring is less concentrated, so you may need to use a bit more. This is purely for aesthetic purposes and can be omitted if desired.

Instructions for Making Lemon Poke Cake

Creating Lemon Poke Cake is a simple and rewarding baking process. Follow these step-by-step instructions to make a moist, flavorful, and visually appealing dessert that’s perfect for any occasion. We’ll break down each stage, from baking the cake to preparing the syrup and glaze, ensuring you achieve perfect results every time.

Step 1: Prepare and Bake the Lemon Cake

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Greasing and flouring prevents the cake from sticking to the pan and ensures easy removal after baking. You can also use baking spray with flour for convenience. Alternatively, you can line the bottom of the pan with parchment paper, leaving an overhang on the sides to lift the cake out easily after baking.
2. Prepare Cake Batter: In a large mixing bowl, combine the white cake mix, water, vegetable oil, eggs, and lemon extract (or lemon zest, if using). Follow the instructions on your cake mix box if they differ slightly from these general guidelines.
3. Mix Batter: Beat the batter with an electric mixer (hand mixer or stand mixer) on low speed for about 30 seconds to combine the ingredients. Then, increase the speed to medium and beat for 2 minutes, or as directed by your cake mix instructions, until the batter is smooth and well combined. Avoid overmixing, as this can lead to a tougher cake.
4. Pour Batter into Pan and Bake: Pour the cake batter into the prepared 9×13 inch baking pan, spreading it evenly with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden brown on top and spring back lightly when gently pressed. Baking time may vary slightly depending on your oven, so start checking for doneness around 30 minutes.
5. Cool Cake Slightly: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This slight cooling allows the cake to firm up a bit before you poke holes and pour the syrup. Do not invert the cake to cool completely on a wire rack at this stage, as you need it to remain in the pan for the syrup soaking.

Step 2: Prepare the Lemon Syrup

1. Combine Syrup Ingredients: While the cake is cooling slightly, prepare the lemon syrup. In a small saucepan, combine the water and granulated sugar.
2. Heat and Dissolve Sugar: Heat the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved and the syrup is clear. This usually takes just a few minutes. Do not boil the syrup vigorously.
3. Add Lemon Juice: Once the sugar is dissolved, remove the saucepan from the heat and stir in the fresh lemon juice. Stir well to combine. The syrup will be slightly warm and ready to pour over the cake.

Step 3: Poke Holes and Pour Lemon Syrup

1. Poke Holes in Cake: While the cake is still warm in the pan, use the handle of a wooden spoon, a fork, or a skewer to poke holes all over the surface of the cake. Make the holes about 1 inch apart and go all the way down to the bottom of the pan. The more holes you poke, the more syrup will soak into the cake, resulting in a very moist and flavorful cake.
2. Pour Lemon Syrup over Cake: Slowly and evenly pour the warm lemon syrup over the poked cake. Pour it gradually, allowing the syrup to soak into the holes and saturate the cake. It might seem like a lot of syrup, but the cake will absorb it as it cools.
3. Cool Cake Completely: Let the cake cool completely in the pan. This will take at least 1-2 hours, or you can chill it in the refrigerator to speed up the cooling process. Cooling allows the syrup to fully absorb and the cake to become perfectly moist.

Step 4: Prepare the Lemon Glaze

1. Melt Butter: In a microwave-safe bowl or in a saucepan over low heat, melt the unsalted butter until just melted and smooth. Be careful not to overheat or boil the butter.
2. Combine Glaze Ingredients: In a large mixing bowl, sift the powdered sugar to remove any lumps. Add the melted butter, fresh lemon juice, and milk to the sifted powdered sugar. If using yellow food coloring, add a few drops at this stage.
3. Whisk Glaze Until Smooth: Whisk all the glaze ingredients together until smooth and creamy. The glaze should be pourable but not too thin. If the glaze is too thick, add a teaspoon more milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon more powdered sugar at a time.

Step 5: Frost and Chill the Lemon Poke Cake

1. Pour Glaze over Cooled Cake: Once the cake is completely cooled and the lemon syrup is fully absorbed, pour the lemon glaze evenly over the top of the cake. Use a spatula to spread the glaze to the edges of the pan, ensuring the entire surface is covered.
2. Chill Cake (Optional, Recommended): For best results, chill the glazed Lemon Poke Cake in the refrigerator for at least 30 minutes before serving, or for up to several hours. Chilling allows the glaze to set slightly and the flavors to meld together even further.
3. Serve and Enjoy: Slice the chilled Lemon Poke Cake into squares and serve. Garnish with fresh lemon slices or berries, if desired. Store any leftover cake in an airtight container in the refrigerator.

Nutrition Facts for Lemon Poke Cake

Understanding the nutritional content of Lemon Poke Cake can help you make informed choices about your dessert consumption. Please remember that these are estimated values and can vary based on specific brands of ingredients, portion sizes, and slight variations in recipe execution. The following nutritional information is based on an estimated serving size of one slice (approximately 1/12th of the 9×13 inch cake).

Servings:

This recipe typically yields 12 servings. Serving size is considered to be one slice of the cake, approximately 1/12th of the entire 9×13 inch cake.

Calories per Serving (Estimated):

Approximately 350-450 calories per serving.

Detailed Nutritional Information (per serving, estimated):

• Calories: 350-450
• Total Fat: 15-20g
  • Saturated Fat: 8-12g
  • Trans Fat: 0g
  • Unsaturated Fat: 5-8g (Predominantly monounsaturated and polyunsaturated fats from vegetable oil and butter)
• Cholesterol: 60-80mg
• Sodium: 250-350mg (Varies depending on cake mix)
• Total Carbohydrates: 50-60g
  • Dietary Fiber: 0-1g
  • Sugars: 40-50g (Primarily from sugar, cake mix, and powdered sugar)
• Protein: 2-3g

Micronutrients (Estimated, minimal amounts):

• Vitamin C: Minimal amounts (from lemon juice)
• Calcium: Minimal amounts
• Iron: Minimal amounts

Important Notes:

• These values are estimates and should be used as a general guideline. For more precise nutritional information, you can use online recipe analyzers or nutrition tracking apps, inputting the specific brands and quantities of ingredients you use.
• Lemon Poke Cake is a dessert and is relatively high in sugar, fat, and calories. It should be enjoyed in moderation as part of a balanced diet.
• The sugar content is primarily from granulated sugar in the syrup, powdered sugar in the glaze, and sugars present in the cake mix.
• The fat content comes from vegetable oil in the cake and butter in the glaze. Using oil and butter contributes to the cake’s moistness and the glaze’s smooth texture.
• While lemon juice adds a touch of Vitamin C, the overall micronutrient content is minimal in a typical serving size.

Preparation Time for Lemon Poke Cake

Planning your baking time is essential for a stress-free and enjoyable experience. Lemon Poke Cake is relatively straightforward to make, but it does require some time for baking and cooling. Here’s a breakdown of the estimated preparation and cooking times for this recipe.

• Prep Time: 20-25 minutes
  • This includes preheating the oven, greasing and flouring the pan, measuring out cake ingredients, making the cake batter, preparing the lemon syrup, and melting butter for the glaze. Efficient organization and having your ingredients ready (mise en place) will streamline this process.
• Bake Time: 30-35 minutes
  • The cake baking time is fairly consistent, but always check for doneness with a toothpick starting around 30 minutes. Oven temperatures can vary slightly, so adjust baking time accordingly.
• Cooling Time (Cake before poking): 10 minutes
  • Allowing the cake to cool slightly in the pan before poking holes is important for it to firm up a bit and better absorb the syrup.
• Cooling Time (Cake with Syrup): 1-2 hours (or longer)
  • This is the longest waiting period. The cake needs to cool completely in the pan with the lemon syrup to fully absorb the liquid and become perfectly moist. You can speed this up by chilling in the refrigerator.
• Glaze Prep Time: 10 minutes
  • Making the lemon glaze is quick, involving melting butter, sifting powdered sugar, and whisking ingredients together.
• Chilling Time (Glazed Cake – Optional but Recommended): 30 minutes (minimum)
  • Chilling the glazed cake is recommended for the glaze to set slightly and for the flavors to meld together. You can chill it for longer if desired.

Total Estimated Time (including cooling): Approximately 3-4 hours (including significant cooling time).

Active Time (hands-on cooking and baking): Approximately 1 hour – 1 hour 15 minutes.

Tips for Time Management:

• Read the recipe thoroughly before starting: Understand all the steps and timings to plan accordingly.
• Prepare the lemon syrup while the cake is baking: This maximizes your time efficiency.
• Make the glaze while the cake is cooling with syrup: Another way to utilize cooling time productively.
• Chill the cake in the refrigerator to speed up cooling: If you are short on time, refrigerating the cake will significantly reduce the cooling time compared to room temperature cooling.
• Make the cake a day ahead: Lemon Poke Cake is a great make-ahead dessert. You can bake the cake and soak it with syrup a day in advance, then glaze it closer to serving time or glaze it the day before and store the glazed cake in the refrigerator.

How to Serve Lemon Poke Cake

Lemon Poke Cake is a versatile dessert that can be served in various ways to enhance its refreshing flavor and visual appeal. Here are some delightful serving suggestions to make your Lemon Poke Cake extra special:

• Classic Slice:
  • The simplest and most traditional way to serve is by slicing the chilled cake into squares directly from the pan.
  • Use a sharp knife to cut clean slices.
  • Serve on dessert plates and let the bright yellow glaze be the star.
• With Fresh Berries:
  • Garnish each slice with a generous serving of fresh berries. Strawberries, blueberries, raspberries, and blackberries all complement the lemon flavor beautifully.
  • The berries add a pop of color, freshness, and a slight tartness that balances the sweetness of the cake.
  • Arrange the berries attractively on top of each slice or around the plate.
• Whipped Cream or Cool Whip:
  • Top each slice with a dollop of freshly whipped cream or store-bought whipped topping (like Cool Whip).
  • The creamy texture of the whipped cream contrasts nicely with the moist cake and tangy glaze.
  • Lightly sweetened whipped cream is ideal to avoid overpowering the lemon flavor.
• Lemon Curd Swirl (Extra Lemon Intensity):
  • For lemon lovers who want an even more intense lemon experience, swirl a spoonful of lemon curd over the glaze before chilling or just before serving.
  • The extra lemon curd adds a rich, tangy, and creamy layer of lemon flavor that complements the cake perfectly.
  • You can use homemade or store-bought lemon curd.
• Mint Garnish:
  • Add a sprig of fresh mint to each slice for a touch of green color and a refreshing aroma.
  • Mint subtly complements the lemon flavor and adds a sophisticated touch to the presentation.
• Powdered Sugar Dusting:
  • For a simple yet elegant finish, lightly dust the top of the glazed cake with powdered sugar before slicing and serving.
  • The powdered sugar creates a delicate white contrast against the yellow glaze and adds a touch of sweetness.
• Lemon Zest Garnish:
  • Sprinkle a bit of fresh lemon zest over the glazed cake for a burst of fresh lemon aroma and visual appeal.
  • The zest reinforces the lemon flavor and adds a vibrant touch.
• Paired with Lemonade or Iced Tea:
  • Serve slices of Lemon Poke Cake with a refreshing glass of lemonade or iced tea, especially on warm days.
  • These beverages complement the lemon flavor of the cake and make for a delightful summer treat.
• For Special Occasions:
  • Lemon Poke Cake is perfect for birthdays, potlucks, picnics, barbecues, and any spring or summer gathering.
  • Its bright flavor and cheerful appearance make it a crowd-pleasing dessert for celebrations.

Additional Tips for Perfect Lemon Poke Cake

To ensure your Lemon Poke Cake is a resounding success, here are five essential tips that will elevate your baking game and result in a truly exceptional dessert.

1. Use Freshly Squeezed Lemon Juice: For the most vibrant and authentic lemon flavor, always use freshly squeezed lemon juice for both the syrup and the glaze. Bottled lemon juice can have a less fresh taste and sometimes a slightly bitter aftertaste. Fresh lemon juice provides a brighter, cleaner, and more pronounced lemon flavor that is essential for this cake. Squeezing lemons yourself also allows you to zest them for added lemon intensity in the cake batter (if desired) or as a garnish.
2. Don’t Skip the Cooling Time: Allowing the cake to cool completely, especially after pouring the lemon syrup, is crucial for the best texture and flavor. Cooling allows the syrup to fully absorb into the cake, creating its signature moist and tender crumb. Rushing the cooling process can result in a cake that is soggy in some parts and dry in others, or the syrup may not distribute evenly. Be patient and let the cake cool thoroughly before frosting.
3. Poke Holes Generously and Evenly: The “poke” in Poke Cake is essential for creating those channels that allow the lemon syrup to soak into the cake. Poke holes generously and evenly across the entire surface of the cake. Use a utensil that creates holes large enough to allow the syrup to penetrate effectively, but not so large that they compromise the cake’s structure. Spacing the holes about an inch apart is a good guideline. The more holes, the moister and more flavorful your cake will be.
4. Adjust Glaze Consistency as Needed: The consistency of the lemon glaze is important for both appearance and taste. You want a glaze that is pourable and coats the cake smoothly, but not so thin that it runs off completely. If your glaze is too thick, add milk one teaspoon at a time until you reach the desired consistency. If it’s too thin, add powdered sugar one tablespoon at a time. The ideal consistency is a thick, yet pourable glaze that will set slightly but remain soft and luscious.
5. Store Properly to Maintain Moistness: Lemon Poke Cake is best stored in the refrigerator to maintain its moistness and freshness, especially after it has been glazed. Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. The cold temperature helps to keep the cake moist and prevents the glaze from becoming too soft or sticky. When ready to serve, you can enjoy it chilled directly from the refrigerator or let it sit at room temperature for about 15-20 minutes to soften slightly, if preferred.

FAQ About Lemon Poke Cake

Have questions about making Lemon Poke Cake? Here are answers to five frequently asked questions to help you bake with confidence and troubleshoot any potential issues.

Q1: Can I make Lemon Poke Cake ahead of time?

A: Yes, Lemon Poke Cake is an excellent make-ahead dessert, which makes it perfect for parties and gatherings.
* Cake and Syrup: You can bake the cake and soak it with the lemon syrup up to 1-2 days in advance. Store the syrup-soaked cake, covered, in the refrigerator.
* Glaze: The glaze is best made closer to serving time for the freshest appearance, but you can make it a few hours ahead and store it at room temperature, whisking again before pouring if it thickens.
* Fully Assembled Cake: You can make the entire Lemon Poke Cake (cake, syrup, and glaze) a day in advance and store it, covered, in the refrigerator. The flavors often meld even better overnight, and the cake remains wonderfully moist.

Q2: My Lemon Poke Cake is soggy on the bottom. What did I do wrong?

A: A slightly soggy bottom can sometimes happen with poke cakes due to the syrup soaking through. However, if it’s excessively soggy, consider these factors:
* Too Much Syrup: While the recipe is designed for the amount of syrup, if you accidentally added significantly more, it could lead to a very soggy bottom. Measure syrup ingredients accurately.
* Uneven Poking: If you poked too many holes concentrated in one area, syrup might pool there. Ensure holes are evenly distributed.
* Pan Type: Using a very deep pan might cause more syrup to pool at the bottom. A standard 9×13 inch pan is ideal.
* Cooling Time: Ensure the cake cools completely after syrup is poured. Warm cake absorbs syrup more intensely, and if not cooled properly, the bottom can become overly saturated.

Q3: Can I freeze Lemon Poke Cake?

A: Freezing Lemon Poke Cake is not highly recommended, especially after it’s glazed. Freezing can alter the texture of the cake and the glaze, making it potentially less appealing.
* Cake Layers (without Syrup or Glaze): You can freeze the baked cake layers (before poking holes, soaking in syrup, or glazing). Let the cake layers cool completely, wrap them tightly in plastic wrap, and then in foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before poking, soaking, and glazing.
* Glazed Cake (Not Recommended): Freezing a fully glazed poke cake is likely to result in a change in glaze texture, and the cake may become slightly more dense or less moist after thawing. It’s best enjoyed fresh or made a day ahead and refrigerated.

Q4: Can I use bottled lemon juice instead of fresh?

A: While you can use bottled lemon juice in a pinch, it is strongly recommended to use fresh lemon juice for the best flavor in Lemon Poke Cake. Fresh lemon juice has a brighter, more vibrant, and less processed taste compared to bottled juice. Bottled lemon juice can sometimes have a slightly metallic or bitter aftertaste. Freshly squeezed lemon juice truly elevates the lemon flavor of this cake, making it significantly more delicious and authentic.

Q5: Can I make this cake gluten-free?

A: Yes, you can make a gluten-free version of Lemon Poke Cake with some substitutions:
* Gluten-Free Cake Mix: Use a gluten-free white or yellow cake mix instead of a regular cake mix. Ensure it’s a quality brand designed for good texture in cakes.
* Check all Ingredients: While cake mix is the primary concern, double-check the ingredient labels of all other components (lemon extract, food coloring, etc.) to ensure they are certified gluten-free if you have celiac disease or severe gluten sensitivity.
* Baking Time: Gluten-free cakes can sometimes bake slightly differently. Monitor the baking time and check for doneness with a toothpick as usual, but be aware that gluten-free cakes may sometimes brown slightly faster or have a slightly different texture.

By following these FAQs and tips, you’ll be well-prepared to bake a truly delightful and sunshine-filled Lemon Poke Cake that everyone will love! Happy baking!

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