lemon poke cake rich and delish

Decadent Lemon Poke Cake: Rich and Delish Recipe

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Enjoy the amazing taste of our Decadent Lemon Poke Cake. It’s a dream for anyone who loves citrus.

Picture yourself with a forkful of soft, lemony cake. It’s filled with the sharpness of fresh lemons. Every bite brings a burst of citrus that you can’t get enough of. Plus, a lemony condensed milk filling makes it even more special.

The cake’s top layer is a smooth mascarpone whipped cream infused with more lemon. It’s airy, light, and pure delight. This combo of sweet and tangy makes a dessert that’s truly refreshing.

And guess what? This fancy cake is easier to make than it looks. With basic ingredients like butter, eggs, lemon juice, and sour cream, you’re set. Why not make our Decadent Lemon Poke Cake? You deserve a heavenly treat.

Why This Lemon Poke Cake Works

This lemon poke cake is a hit for many reasons. It uses only natural ingredients and real lemons, keeping away from fake lemon tastes. The result is a delicious cake that tastes like homemade, not store-bought. It pairs a tart lemon cake with a lemon filling and lemon cream top, all working together perfectly.

Making it is a breeze. You’ll find the steps clear and easy, from mixing the batter to assembling it. In the end, you get a soft, moist cake that’s light as air. A lemon curd filling inside makes every forkful a surprise.

This lemon poke cake is a treat for anyone who loves lemons.

Cake: Filling: Frosting:
– Flour – Sweetened condensed milk – Mascarpone cheese
– Butter – Lemon juice – Whipped cream
– Sugar – Lemon zest – Powdered sugar
– Eggs – Lemon curd – Vanilla extract
– Lemon juice
– Sour cream

Table: Instructions

  1. Preheat the oven to 350°F and grease a baking dish.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gradually add the flour and sour cream, alternating between the two, and mixing until combined.
  5. Stir in the lemon juice and zest.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Using the round end of a wooden spoon handle, poke holes all over the cake.
  9. In a separate bowl, whisk together the sweetened condensed milk, lemon juice, and lemon curd.
  10. Pour the filling over the cake, making sure it fills the holes.
  11. Refrigerate the cake for at least 4 hours, or overnight.
  12. In a bowl, beat together the mascarpone cheese, whipped cream, powdered sugar, and vanilla extract until stiff peaks form.
  13. Spread the frosting evenly over the chilled cake.
  14. Garnish with lemon slices or zest, if desired.

This lemon poke cake is more than just a dessert. It’s a mix of beautiful flavors and textures, perfect for spring days or special events. It’s great if you like lemons, or even if you just want something cooling and tasty.

Tips for Making the Perfect Lemon Poke Cake

To create the perfect lemon poke cake, you need some essential tips. One key point is to have your ingredients, like eggs and butter, at room temperature. This makes them blend better, creating a softer cake.

It’s crucial to measure your flour right. Use a spoon to fill the measuring cup with flour and level it off. Doing this correctly ensures your cake won’t be too dry.

When mixing, don’t overdo it. Overmixing can make your cake tough. Just mix until everything is blended for a light batter.

After the cake comes out of the oven, poke it with a round-ended wooden spoon handle. This step is to make holes for the sweetened condensed milk and lemon juice mix. It makes the cake extra moist and tangy.

Next, let the cake chill before adding the filling and frosting. Cooling it fully stops it from getting soggy and blends the flavors better.

Then, after it’s cooled, cover the cake and let it chill in the fridge for four hours. Chilling helps the flavors combine and the filling to solidify, which ensures a moist and tasty cake.

With these steps, you can bake a scrumptious, tangy, and moist lemon poke cake. Your loved ones will love this treat!


Can I use bottled lemon juice instead of fresh lemons?

Fresh lemons give the best flavor, but bottled juice is okay too. Just remember, it won’t taste as strong or fresh.

Can I make the lemon poke cake in advance?

Making the cake ahead is fine. Do it following the recipe, then keep it in the fridge. This makes the flavors mix, improving the taste.

How long will the lemon poke cake stay fresh?

If kept in an airtight box in the fridge, it’s good for up to 3 days. Yet, it’s tastiest in the first 2 days, when it’s really fresh.

Can I use a different type of filling for the poke cake?

You’re free to change the filling. Try a fruit puree like strawberry or a flavored syrup. Just make sure it’s thin enough to soak into the cake.

Can I use a different type of frosting for the lemon poke cake?

Of course! The lemon mascarpone whip is great but you can use other frostings too. Cream cheese, vanilla buttercream, or a lemon glaze are all good options.

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