Sunshine in Every Bite: The Ultimate Lemon Poke Cake Recipe

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, and ½ teaspoon salt. Set aside.
2. 2

   In a large bowl, cream softened butter and 1¾ cups granulated sugar until light and fluffy (3-4 minutes). Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract and 2 tablespoons lemon zest.
3. 3

   In a small bowl, whisk buttermilk and ¼ cup lemon juice. Gradually add dry ingredients to wet in three additions, alternating with buttermilk mixture, starting and ending with dry. Mix on low until just combined.
4. 4

   Pour batter into prepared pan. Bake 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pan on a wire rack for 15-20 minutes.
5. 5

   For the filling: In a medium saucepan, whisk 1 cup granulated sugar, cornstarch, and ½ teaspoon salt. Gradually whisk in 1 cup lemon juice and 1 tablespoon lemon zest until smooth. Whisk in egg yolks.
6. 6

   Cook over medium heat, whisking constantly, until thickened and just bubbling (5-7 minutes). Remove from heat, stir in ½ cup butter until melted and smooth.
7. 7

   Poke holes all over the slightly cooled cake (1-inch intervals). Pour warm lemon filling evenly over cake, allowing it to seep into holes. Spread any excess over the top. Cool completely, then cover and refrigerate for at least 2 hours (or overnight).
8. 8

   Just before serving, make whipped cream: In a chilled large bowl, combine cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
9. 9

   Spread whipped cream over chilled cake. Garnish with extra lemon zest or slices if desired. Serve immediately.