Lemon Poke Cake
User Reviews
4.8
18 reviews
Excellent
Lemon Poke Cake
Report
Easy Lemon Poke Cake with rich cream cheese frosting is the perfect dessert for any occasion! It's a sweet & tangy treat that’s hard to beat!
Share:
Ingredients
Lemon Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2-3 teaspoons lemon juice freshly squeezed
- 1 ½ teaspoons lemon zest
- 1 cup sour cream
Topping
- 14 ounces sweetened condensed milk
- ¼ cup lemon juice freshly squeezed
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 3 ¼ cups powdered sugar (plus more as needed)
- 1 tablespoon lemon juice freshly squeezed
Add to Shopping List
Instructions
- Preheat your oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish or pan with non-stick cooking spray. Set aside.
Lemon Cake
- Whisk together the flour, baking powder, and salt in a medium mixing bowl. Set aside.
- Add the butter and sugar to a large mixing bowl. Using a hand mixer on medium speed, beat until light and fluffy, 1-2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the lemon juice and lemon zest. Mix to combine.
- Add half of the flour mixture to the bowl and mix until just combined. Repeat with the rest of the flour. Stir in the sour cream. (see note)
- Transfer the batter to the prepared baking dish.
- Bake for 25-30 minutes, or until a pick inserted into the center comes out clean
Topping
- Whisk together the sweetened condensed milk and 1/4 cup lemon juice in a medium bowl until smooth.
- Use a fork or the back of a wooden spoon to poke holes over the entire surface of the warm cake. Pour the sweetened condensed milk mixture all over the cake. (Not all of the mixture will immediately be absorbed into the cake. That's okay.)
- Allow the cake to cool completely on a wire rack. Once cooled, refrigerate the lemon cake for at least 1-2 hours to allow the topping to set and soak into the cake.
Cream Cheese Frosting
- Beat together the cream cheese, powdered sugar, and 1 tablespoon of lemon juice until smooth. (see note)
- Spread the frosting evenly over the top of the cooled cake. Refrigerate for at least 1 hour before serving.
- Garnish the top of the cake with lemon zest and quartered lemon slices, if desired. Cut the cake into 12 slices, serve, and enjoy!
Equipments used:
Notes
- You'll need about 3 lemons total for this recipe. Most lemons give 2-3 tablespoons of juice. If you prefer to use bottled lemon juice, that's fine, but freshly squeezed tastes the best in this recipe.
- If you want the cake to be yellow, you'll need to add some yellow food coloring to the batter before baking.
- If the frosting is too stiff, add a little more lemon juice to thin it out. If the frosting is too thick, add more powdered sugar until it has thickened. I usually end up adding a couple of extra tablespoons of powered sugar.
Nutrition Information
Show Details
Serving
1slice
Calories
596kcal
(30%)
Carbohydrates
94g
(31%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
108mg
(36%)
Sodium
295mg
(12%)
Potassium
221mg
(6%)
Fiber
1g
(4%)
Sugar
76g
(152%)
Vitamin A
766IU
(15%)
Vitamin C
4mg
(4%)
Calcium
185mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 596kcal | 30% |
| Carbohydrates | 94g | 31% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 295mg | 12% |
| Potassium | 221mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 76g | 152% |
| Vitamin A | 766IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 185mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
