Lemon Poke Cake

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There’s something utterly delightful about a Lemon Poke Cake that makes it a favorite at any gathering. This refreshing dessert is not only airy and moist but also bursting with vibrant citrus flavor. Every bite reveals a sweet surprise, with pockets of tangy goodness soaking into the cake. If you’re looking to impress your family and friends with a treat that’s both simple to make and irresistibly delicious, this Lemon Poke Cake is the answer you’ve been searching for.

Why This Recipe Is a Must-Try

Lemon Poke Cake is perfect for those who love citrus desserts. The combination of sweetness from the cake and the tartness from the lemon creates an enticing flavor profile. Each poke allows the tangy lemon syrup to seep deep into the cake’s crumbs, making every slice flavorful and moist. This cake is light enough for a summer picnic but indulgent enough to serve at special occasions. Plus, the foolproof recipe means that even novice bakers can achieve a spectacular dessert that looks and tastes impressive.

Ingredients

• 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 freshly squeezed lemon juice
• 1 ½ teaspoons lemon zest
• 1 cup sour cream

How To Make Lemon Poke Cake

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). Greasing a 9×13 inch baking dish will ensure your cake comes out easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set this mixture aside as you prepare the wet ingredients.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy. This typically takes about 3-5 minutes using an electric mixer on medium speed.

Step 4: Add Eggs and Lemon Flavor

Add 3 large eggs to the butter and sugar mixture, one at a time, ensuring that each egg is well incorporated before adding the next. Then stir in 2-3 teaspoons of freshly squeezed lemon juice and 1 ½ teaspoons of lemon zest, blending well.

Step 5: Combine Wet and Dry Ingredients

Next, add the dry ingredients to the wet mixture, alternating with 1 cup of sour cream. Begin and end with the flour mixture, ensuring everything is well combined but do not overmix.

Step 6: Bake the Cake

Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Poke the Cake

Once the cake has baked and cooled for about 10 minutes, take a fork or a skewer and poke holes all over the top of the cake. You can do this every inch or so. The holes will allow the lemon syrup to soak in, creating that signature moistness.

Step 8: Prepare the Lemon Syrup

For the syrup, you can use the leftover lemon juice mixed with a bit of sugar if needed. Pour the syrup over the poked cake, allowing it to seep in.

Step 9: Chill the Cake

Allow the cake to cool completely before refrigerating it for at least 2 hours. Chilling enhances the flavors and makes it even more enjoyable.

Step 10: Serve and Enjoy!

Once chilled, slice the cake into squares, serve it on a platter, and garnish with additional lemon zest or whipped cream if desired. Your refreshing Lemon Poke Cake is ready to be enjoyed!

Expert Tips

• Ensure your butter is well softened for easy creaming with the sugar.
• Using freshly squeezed lemon juice will give you the best flavor.
• Do not skip the chilling step, as it allows the flavors to meld and improve the texture.
• Feel free to test with a toothpick a few minutes before the recommended bake time to avoid overbaking.

Variations and Customizations

• Add poppy seeds for a delightful crunch and a touch of elegance to your Lemon Poke Cake.
• Top the cake with a layer of whipped cream or lemon frosting for an indulgent treat.
• Mix in some crushed berries like blueberries or raspberries into the batter for a refreshing twist.
• Use Greek yogurt in place of sour cream for a healthier option while still keeping it moist.

How to Store Leftovers

To store leftover Lemon Poke Cake, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 5 days. The flavors will continue to develop while it sits, making it even tastier as time passes. To enjoy it beyond this period, consider freezing it; wrap each piece well before placing in the freezer. It will last up to 3 months in the freezer. Thaw it in the refrigerator before serving for the best results.

FAQ

Can I make Lemon Poke Cake ahead of time?

Absolutely! Lemon Poke Cake is a great make-ahead dessert. You can bake it a day in advance, poke it, and add the syrup, letting it chill overnight in the refrigerator.

Can I use other citrus instead of lemon?

Yes! This recipe is versatile, and you can substitute lime, orange, or even grapefruit juice and zest for a different citrus flavor profile.

Is it necessary to poke the cake?

Poking the cake allows the syrup to soak in, which is what gives the cake its moist consistency and burst of flavor. Skipping this step may result in a drier cake.

How can I make this cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that can be used in baking. Be sure to check that all other ingredients are gluten-free as well.

Conclusion

Lemon Poke Cake is the ultimate summer dessert that combines simplicity with impressive results. With its fluffy texture, zingy flavor, and delightful syrup that brings it all together, this cake is sure to become a staple in your baking repertoire. Whether you are hosting a gathering or just want to treat yourself, this Lemon Poke Cake is the way to go. So preheat your oven, gather your ingredients, and get ready to serve up slices of pure sunshine!

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