Lemon Poke Cake

Lemon bundt cake

Stacy / Flickr CC 2.0

Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
318 Calories
15g Fat
43g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 318
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 42%
Cholesterol 85mg 28%
Sodium 266mg 12%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 9%
Protein 5g
Calcium 58mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Poke cakes are unique desserts that have a clever way of adding more flavor. Poke holes in your cake and add a liquid filling or glaze such as gelatin, chocolate, pudding. The possibilities are endless.

In this lemon poke cake recipe, you'll infuse lemon flavor by adding fresh lemon juice and lemon peel. 


  • For the Cake:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • For the Lemon Glaze:
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, melted
  • 2 tablespoons lemon juice (more or less; enough to make glaze spreadable)
  • Lemon zest, to taste, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F; grease and flour a 10-inch Bundt pan.

  3. Mix the softened butter and sugar until fluffy.

  4. Then mix in the eggs, doing so thoroughly.

  5. Add the dry ingredients, alternating with the 1 cup of buttermilk and combine with care. Put the lemon zest and lemon juice in last. Mix well.

  6. Pour into the Bundt pan and pop in the oven, baking for approximately 45 to 50 minutes in a gas oven, perhaps a bit longer using electric.

  7. While the cake is baking, combine the glaze ingredients in a medium-sized bowl using a hand mixer. (You can use a whisk, but the hand mixer will be easiest.)

  8. Perform the "toothpick" test by inserting a toothpick into the thickest part of the cake. If it's done, it'll come back with no wet batter. This helps to make certain it is done. Just make sure you don't overcook it.

  9. Allow the cake to cool on a rack.

  10. Run a knife around ​the edge of the cake in the pan for easier removal.

  11. Flip the cake over, carefully, to be right-side up. Then, with a long-tined fork, poke holes in it once it is on the serving plate.

  12. Once the holes are poked, spread the lemon glaze all over the cake. The glaze will sink into the holes providing more lemony flavor throughout.

  13. Enjoy.