This Lemon Poke Cake offers a refreshing burst of lemon flavor in every bite, making it an ideal dessert for any occasion. Featuring a light and fluffy cake base infused with fresh lemon zest and juice, this cake is then enhanced with a homemade lemon pudding that is poured over the cake, allowing it to seep into the poked holes. The cake is topped off with a layer of smooth whipped cream, adding a creamy texture that complements the tangy lemon filling perfectly.
Why You’ll Love This: The Lemon Poke Cake is not only delicious but also visually appealing, with its bright and inviting lemony color. The combination of moist cake, zesty lemon pudding, and whipped cream makes for a balanced dessert that’s not overly sweet but refreshingly tangy. It’s a versatile dessert that can be served at large gatherings or enjoyed as a special treat at home. The process of making it is as enjoyable as eating it, offering a delightful baking experience.
Perfect Occasion: This cake is perfect for spring and summer gatherings, such as picnics, barbecues, or family reunions. It’s also a great choice for celebrations like birthdays, anniversaries, or Mother’s Day. The refreshing taste of lemon makes it a favorite for warm-weather days and its elegant appearance is suited for any festive table.
Decoration Tips: For a lovely presentation, pipe the whipped cream on top in decorative swirls or rosettes. Garnish with thin lemon slices, mint leaves, or even a sprinkle of grated lemon zest for an extra pop of color and flavor. If desired, a few edible flowers could add a touch of elegance, making it even more special.
Ingredients:
- For the Cake:
- 200g all-purpose flour
- 150g sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 medium eggs
- 120ml vegetable oil
- 180ml milk
- Zest of one lemon
- Juice of one lemon
- For the Lemon Pudding:
- 100g sugar
- 30g cornstarch
- 1/4 tsp salt
- 300ml water
- 3 egg yolks, beaten
- 60ml fresh lemon juice
- 1 tbsp unsalted butter
- Zest of one lemon
- For the Whipped Cream:
- 240ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Cake Preparation:
- Preheat the oven to 180°C (350°F). Grease and line a 30 x 12 cm rectangular baking pan.
- Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, combine eggs, oil, milk, lemon zest, and juice. Gradually add the wet ingredients to the dry, mixing until smooth. Pour into the pan and bake for 25-30 minutes. Let cool and trim if necessary.
- Lemon Pudding:
- In a saucepan, whisk together sugar, cornstarch, and salt. Add water gradually, cooking over medium heat until thickened. Temper the egg yolks with the hot mixture, then return all to the pan, cooking until thick. Off the heat, add lemon juice, butter, and zest. Cool and beat until creamy.
- Assemble the Cake:
- Poke holes in the cooled cake using the handle of a wooden spoon. Pour the lemon pudding over the cake, ensuring it fills the holes. Chill until set.
- Whipped Cream Topping:
- Whip the cream with powdered sugar and vanilla until stiff. Pipe or spread over the chilled pudding layer.
- Final Touches:
- Garnish with lemon slices or zest. Refrigerate for 2-3 hours or overnight.
Slice and serve this delightful Lemon Poke Cake, a dessert that promises a refreshing taste and a wonderful texture contrast between creamy, tangy, and soft!
