This Triple Lemon Poke Cake will tickle your senses. It’s so moist, lemony and melts in your mouth!
This post has been a long time coming. I don’t think I’ve ever struggled to bake/develop a recipe as much as I have with this one. Pretty sure I’ve been working on a lemon cake in loaf form ever since starting Deliciously Yum. I seriously thought it’d be one of those recipes I could whip up in no time and post on the same day. Well, almost 2 years and who knows how many failed attempts later, here it is.
And I couldn’t be happier with the outcome, you guys. If I didn’t think this ones the ONE, you wouldn’t be reading about it. I would have waited another 2 years if I knew this cake was the outcome.
If you love lemons as much as I do, run into your kitchen now! This poke cake is calling your name.
Now when I first started my quest to finding the recipe I was looking for, the “poking” part wasn’t on my radar. One day, when I was baking yet another version, I had to insert a toothpick in the middle of the cake so many times that it had a whole lot of holes in the top. It looked ridiculous, never baked to perfection, but gave me the idea to infuse even more lemon flavor into my next attempt.
A sweet and tangy mixture made up out of lemon juice and confectioner’s sugar that’s poured over the poked cake. It doesn’t get any more lemony and moist. Yum!
Last but not least, I whipped up a simple glaze, again using confectioner’s sugar, lemon juice, and heavy cream to make things extra indulgent.
Also, if you look closely, you see lots of yellow specks in each slice. The beauty and flavor of lemon zest is one of my all time faves. Any recipe that calls for the use of it, is a winner in my books – always.
So happy to have found my new go-to.
Hope you enjoy it as much as we did!
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- zest of 2 lemons
- juice of 1 lemon
- 1-2 tablespoons confectioner's sugar
- juice of 1 lemon
- 2 tablespoons (up to 1/4 cup) heavy cream
- 1 cup confectioner's sugar
- Grease a loaf pan (1.2 quart) and set aside. Preheat oven to 350 degrees F.
- 1. In your stand mixer with the paddle attachment, beat butter and sugar until combined. Add eggs, one at a time, and mix to incorporate.
- Add salt, flour, and baking powder. Mix until fully combined. Grate in the zest of two lemons and fold to incorporate.
- 2. Transfer batter to the prepared loaf pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean (if the top of the cake turns too brown, cover with aluminum foil during the later part of the baking period).
- Once cake is almost done baking, prepare the drizzle. Combine juice of 1 lemon and 1-2 tablespoons of confectioner's sugar. Mixture should be runny.
- Once cake is done baking, remove from the loaf pan, and immediately poke holes into the top of the cake (use a skewer). Pour lemon mixture over the cake and saturate. Let cool completely.
- Last but not least, prepare the glaze by mixing together the remaining lemon juice, heavy cream, and confectioner's sugar. The ratio between the dry and liquid ingredients varies as it depends on the size of your lemon. Glaze should be smooth, creamy, somewhat thick, but easily spreadable. Cover loaf, let set and enjoy!