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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/lemon-poke-cake-recipe/