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.
Vicki E. says this is "probably the most refreshing, light cake I have ever consumed." Thanks Vicki for this lovely cake recipe.
- For the Cake:
- 1 1/2 cups sugar
- 1/2 cup butter (softened)
- 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)
- Optional: Lemon zest to taste
- Preheat oven to 325; grease and flour a Bundt pan.
- Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is the right consistency. Then mix in the eggs, doing so thoroughly.
- Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care. Put the lemon zest and lemon juice in last. Mix well.
- Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the "toothpick" test to make certain it is done but don't overcook it.
- Allow to cool on a rack. Run a knife around the cake in pan for easier removal. But before poking holes in it after flipping the cake out, turn it right-side up again (carefully). Then with a long-tined fork, poke holes in it once it is on the serving plate Then spread the lemon glaze all over it.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|