Lemon Poke Cake Recipe

Introduction

Lemon Poke Cake is a bright, refreshing dessert perfect for any occasion. This moist cake is soaked with a tangy lemon mixture and topped with a light mascarpone whipped cream for a luscious finish.

Ingredients

• 2 1/2 cups (325g) all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 1/2 cups (310g) sugar
• 1/2 tsp vanilla extract
• 4 large eggs
• 3/4 cup (180ml) milk
• 1 cup (240ml) fresh lemon juice, divided
• 2 tbsp fresh lemon zest
• 3/4 cup (180ml) sweetened condensed milk
• 1 1/2 cups (360ml) heavy whipping cream
• 3/4 cup (86g) powdered sugar
• 1 1/2 tsp vanilla extract
• 8 oz mascarpone cheese, cool but not cold

Instructions

1. Step 1: Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Step 2: In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixer bowl, beat butter, oil, sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
4. Step 4: Add eggs one at a time, mixing until mostly combined after each addition. Scrape down the bowl sides as needed.
5. Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.
6. Step 6: Mix milk, half the lemon juice (1/2 cup), and lemon zest together. Slowly add this to the batter and mix well.
7. Step 7: Add the remaining dry ingredients and mix until smooth, scraping down the bowl sides to fully incorporate. Do not overmix.
8. Step 8: Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Remove cake from oven and poke holes all over the top using a knife sharpener or the handle of a wooden spoon.
10. Step 10: Mix sweetened condensed milk with remaining 1/2 cup lemon juice and pour evenly over the warm cake, letting it soak into the holes. Let the cake cool completely.
11. Step 11: For the frosting, whip heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
12. Step 12: Add mascarpone cheese, start whipping on low speed to incorporate, then increase to high speed until stiff peaks form.
13. Step 13: Spread or pipe the mascarpone whipped cream over the cooled cake.
14. Step 14: Refrigerate the cake until ready to serve.

Tips & Variations

• Use fresh lemon juice and zest for the best bright flavor.
• For a more intense lemon taste, add extra lemon zest to the frosting.
• If mascarpone is unavailable, cream cheese can be used as a substitute, though the flavor and texture will differ slightly.
• Allow the cake to chill at least 2 hours to let flavors meld and the cake to fully absorb the lemon mixture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. Leftovers can be gently reheated at room temperature for about 15 minutes, but refrigeration is best to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake tastes even better after chilling for a few hours or overnight to allow the lemon mixture to fully soak in.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. The taste may be less vibrant.

Lemon Poke Cake Recipe

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★★★★★

4.8 from 88 reviews

This vibrant Lemon Poke Cake features a moist and tender cake infused with fresh lemon juice and zest, punctuated by sweetened condensed milk poured into poke holes for indulgent moisture. Topped with a luscious mascarpone whipped cream frosting, this delightful dessert offers a perfect balance of tangy citrus and creamy sweetness, ideal for gatherings or a refreshing treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups (325g) all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Wet Ingredients for Cake

• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 1/2 cups (310g) sugar
• 1/2 tsp vanilla extract
• 4 large eggs
• 3/4 cup (180ml) milk
• 1 cup (240ml) fresh lemon juice, divided
• 2 tbsp fresh lemon zest

For Poke Filling

• 3/4 cup (180ml) sweetened condensed milk

Frosting

• 1 1/2 cups (360ml) heavy whipping cream
• 3/4 cup (86g) powdered sugar
• 1 1/2 tsp vanilla extract
• 8 oz mascarpone cheese, cool but not cold

Instructions

1. Make the Cake: Preheat your oven to 350°F (176°C) and lightly grease a 9×13 inch cake pan with non-stick baking spray.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: Using a large mixer bowl, beat together the butter, vegetable oil, sugar, and vanilla extract until the mixture is light and fluffy, about 2 to 3 minutes. Proper creaming is essential for a tender cake.
4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition and scraping the sides of the bowl to ensure even mixing.
5. Combine Batter: Add half of the dry ingredients into the wet batter and gently mix until mostly combined.
6. Add Lemon Milk Mixture: In a small bowl, combine the milk, 1/2 cup of lemon juice, and lemon zest, then slowly add this mixture to the batter, blending thoroughly.
7. Add Remaining Dry Ingredients: Fold in the remaining dry ingredients and mix until the batter is smooth. Avoid overmixing to maintain cake tenderness.
8. Bake: Pour the batter evenly into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Poke Holes: Remove the cake from the oven and immediately poke holes all over the top with a knife sharpener or the handle of a wooden spoon to allow the filling to soak in.
10. Add Poke Filling: Mix together the sweetened condensed milk and the remaining 1/2 cup lemon juice, then pour this mixture over the warm cake, letting it seep into the holes. Let the cake cool completely.
11. Make the Frosting: In a clean large mixer bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
12. Add Mascarpone Cheese: Add the mascarpone cheese and whip starting on low speed to combine, then increase to high speed until stiff peaks form. This creates a rich, creamy frosting.
13. Frost the Cake: Spread or pipe the mascarpone whipped cream evenly over the cooled cake.
14. Chill and Serve: Refrigerate the cake until ready to serve, allowing the flavors to meld and the frosting to set.

Notes

• Ensure the butter is at room temperature to help it incorporate smoothly with the sugar.
• Use fresh lemon juice and zest for the best bright citrus flavor.
• Do not overmix the cake batter once flour is added to keep the crumb tender.
• Poking the holes while the cake is warm ensures the lemon-condensed milk mixture soaks deeply.
• Keep the mascarpone cheese cool but not cold before whipping to avoid curdling.
• This cake is best served chilled and can be stored in the refrigerator for up to 3 days.

Keywords: Lemon Poke Cake, lemon cake, poke cake, mascarpone frosting, lemon dessert, creamy lemon cake