Lemon Poke Cake
A moist and creamy dessert featuring a burst of lemony goodness, ideal for healthy lifestyles and meal prep.
Ingredients
Cake Ingredients
- 2 cups All-Purpose Flour Essential structure for the cake.
- 1 tbsp Baking Powder Ensures the cake rises beautifully.
- 1 tsp Baking Soda Enhances fluffiness.
- 1 tsp Salt Balances the sweetness of the cake.
- 1/2 cup Unsalted Butter Adds richness and moisture.
- 1/2 cup Vegetable Oil Keeps the cake tender and moist.
- 1 cup Sugar Sweetens the cake while allowing for a light texture.
- 1 tsp Vanilla Extract Enhances overall flavor.
- 3 large Eggs Binds the ingredients and adds moisture.
- 1 cup Milk Contributes to the cake's light and airy texture.
- 1/2 cup Fresh Lemon Juice Provides vibrant flavor and moisture.
- 1 tbsp Fresh Lemon Zest Adds a punch of citrus aroma.
Topping Ingredients
- 1 can Sweetened Condensed Milk Creates a rich, creamy layer.
- 1 cup Heavy Whipping Cream Gives a luscious texture to the topping.
- 1/4 cup Powdered Sugar Sweetens the whipped cream layer without adding graininess.
- 8 oz Mascarpone Cheese Offers a rich, creamy component to the topping.
Instructions
Preparation
- Gather all your ingredients on the kitchen counter for easy access.
- Preheat your oven to 350°F (175°C) to ensure it’s hot and ready.
- Grease and flour a 9×13-inch baking pan to prevent sticking.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt; whisk thoroughly.
- In a separate bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
- Add the vegetable oil, eggs, milk, lemon juice, vanilla extract, and lemon zest to the butter mixture; mix until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just incorporated.
Cooking and Assembly
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean and the top is lightly golden.
- Once baked, remove from the oven and allow the cake to cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake while it’s still warm, about 1 inch apart.
- In a bowl, combine the sweetened condensed milk and half of the lemon juice; pour this mixture over the warm cake, allowing it to sink into the holes.
- Let the cake cool completely at room temperature.
Serving
- In a large mixing bowl, combine heavy whipping cream, powdered sugar, mascarpone cheese, and remaining lemon juice.
- Using an electric mixer, whip until soft peaks form.
- Spread this delightful mixture over the cooled cake, creating a fluffy layer.
- Refrigerate for at least 2 hours to allow the flavors to meld.
- Slice and serve, garnished with extra lemon zest if desired, for an added zing!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze the cake for up to 3 months. Make the topping right before serving for the freshest flavor and texture.