If you love a moist, citrusy dessert, this Lemon Poke Cake is perfect for you! This delightful cake is infused with tangy lemon syrup and topped with fluffy whipped cream, making it a refreshing and crowd-pleasing treat. Whether you’re baking for a special occasion or simply craving something sweet, this recipe is simple yet delicious.
Ingredients
For the Cake:
- 1 box of lemon cake mix (or yellow cake mix with added lemon zest)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Lemon Syrup:
- ½ cup fresh lemon juice
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
the Whipped Cream Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnishing:
- Lemon zest
- Thin lemon slices
- Fresh mint leaves (optional)
Instructions Lemon Poke Cake Recipe
1. Preparing the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth.
2. Baking the Cake
Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cake from the oven and let it cool for about 10 minutes.
3. Preparing the Lemon Syrup
While the cake is cooling, prepare the lemon syrup. In a small saucepan over low heat, mix lemon juice, granulated sugar, and lemon zest. Stir continuously until the sugar dissolves completely. Remove from heat and set aside.
4. Adding the Pokes
Using the handle of a wooden spoon or a fork, poke holes all over the surface of the warm cake. Make sure the holes are spaced evenly to allow the lemon syrup to soak in.
5. Drizzling the Lemon Syrup
Slowly pour the prepared lemon syrup over the cake, ensuring it seeps into the holes. Let the cake absorb the syrup completely before moving on to the next step.
6. Preparing the Whipped Cream Topping
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together using an electric mixer. Whip until soft peaks form. Spread the whipped cream evenly over the cooled cake.
7. Garnish and Serve
For an extra burst of flavor, sprinkle lemon zest on top of the whipped cream. Garnish with thin lemon slices and fresh mint leaves if desired. Slice and serve chilled for the best taste!
FAQs About Lemon Poke Cake Recipe
1. Can I use a homemade cake instead of a boxed cake mix?
Yes! You can substitute the boxed mix with a homemade lemon cake recipe. Just ensure the texture remains light and fluffy for best results.
2. How do I store Lemon Poke Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. The whipped topping may soften over time, so it’s best enjoyed fresh.
3. Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and refrigerate it. Add the whipped cream topping just before serving for the freshest taste.
4. Can I use store-bought whipped topping instead of homemade?
Yes, you can use store-bought whipped topping like Cool Whip if you’re short on time. However, homemade whipped cream provides a richer flavor.
Conclusion
This Lemon Poke Cake is light, moist, and bursting with citrusy goodness. It’s an easy-to-make dessert that’s sure to impress your family and guests. Serve it cold for a refreshing treat on warm days or enjoy it any time you crave a lemony delight. Try this recipe today and satisfy your sweet tooth with a zesty twist!