Lemon Raspberry Poke Cake

This Lemon Raspberry Poke Cake is a delightful dessert that brings together tangy lemon and sweet raspberries in a moist cake. Perfect for summer gatherings, birthdays, or simply satisfying your sweet tooth, this poke cake is sure to impress. The combination of sweetened condensed milk and raspberry sauce makes it irresistibly delicious and incredibly simple to prepare—whether you choose to use a boxed cake mix or bake from scratch!

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, this cake can be whipped up by bakers of any skill level.
• Bursting with Flavor: The tangy lemon paired with fresh raspberries creates a refreshing taste that’s hard to resist.
• Perfect for All Occasions: Whether it’s a party, potluck, or family dinner, this cake fits right in.
• Customizable Delight: You can easily adjust the sweetness or add other fruits for a personal twist.
• Impressive Presentation: Topped with fluffy whipped cream and vibrant raspberries, it looks as good as it tastes.

Tools and Preparation

To make the process easier, gather the necessary tools before you start. Having the right equipment on hand will streamline your baking experience.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9×13-inch baking pan
• Electric mixer
• Rubber spatula

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients without creating a mess.
• Electric mixer: Helps achieve fluffy whipped cream quickly and efficiently.
• Rubber spatula: Great for scraping down the sides of bowls to ensure all ingredients are mixed thoroughly.

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Ingredients

Here are the ingredients you’ll need for the Lemon Raspberry Poke Cake:

For the Cake

• 2 cups (380g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon (5ml) lemon or vanilla extract
• ¼ cup (59ml) light sour cream
• 1 large lemon, zested
• 2 cups (280g) all-purpose flour
• 1 package (3.4oz) instant lemon pudding
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5g) salt
• 1 cup (236ml) buttermilk

For the Topping

• 1 can (14oz) sweetened condensed milk
• 3-6 ounces containers fresh raspberries
• ¼ cup (47.5g) granulated sugar
• 2 tablespoons (11.6g) flour or corn starch
• 1 tablespoon (10ml) lemon juice or water
• 1 ½ cups (354 ml) heavy whipping cream
• ¾ cup (98g) powdered sugar
• Zest of 1 lemon

How to Make Lemon Raspberry Poke Cake

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray or butter.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine:
1. Granulated sugar
2. Vegetable oil
3. Eggs and egg yolks
4. Lemon extract
5. Sour cream

Whisk until smooth.

Step 3: Combine Dry Ingredients

In another bowl, mix together:
1. All-purpose flour
2. Instant lemon pudding
3. Baking powder
4. Salt

Gradually add this mixture to your wet ingredients while alternating with buttermilk until everything is well-blended.

Step 4: Bake the Cake

Pour the batter into your prepared pan and smooth out the top. Bake for about 30 minutes or until a toothpick comes out clean when inserted in the center.

Step 5: Create Poke Holes

Allow the cake to cool slightly after removing it from the oven. Use a fork or skewer to poke holes all over the top.

Step 6: Prepare Raspberry Sauce

In a small saucepan over medium heat, combine fresh raspberries:
1. Add granulated sugar
2. Flour/corn starch
3. Lemon juice/water

Stir until thickened and pour over cooled poked cake.

Step 7: Add Sweetened Condensed Milk

Drizzle sweetened condensed milk over the entire surface of the cake allowing it to soak into every hole.

Step 8: Whip Cream Topping

In a mixing bowl, whip heavy cream with powdered sugar using an electric mixer until soft peaks form.

Step 9: Assemble and Chill

Spread whipped cream evenly over the top of your cake, then garnish with additional raspberries and lemon zest if desired. Chill in refrigerator for at least an hour before serving.

Enjoy your deliciously refreshing Lemon Raspberry Poke Cake!

How to Serve Lemon Raspberry Poke Cake

Serving your Lemon Raspberry Poke Cake can elevate the dessert experience. The vibrant flavors of lemon and raspberry pair well with various accompaniments, making it versatile for any occasion.

A La Mode

• Add a scoop of vanilla or lemon ice cream on top for a creamy contrast that enhances the cake’s fruity notes.

Fresh Berries

• Serve with additional fresh raspberries or blueberries on the side to amplify the berry flavor and add a pop of color.

Lemon Zest Garnish

• Sprinkle freshly grated lemon zest over the whipped cream topping for an extra zesty kick that brightens the dish.

Mint Leaves

• Place a few fresh mint leaves alongside each slice to add a refreshing touch and enhance presentation.

Whipped Cream Drizzle

• Drizzle extra whipped cream over the cake before serving for an indulgent finish that makes every bite delightful.

Lemon Slices

• Garnish with thin slices of lemon for an appealing look and an extra burst of citrus flavor when enjoyed together.

How to Perfect Lemon Raspberry Poke Cake

To ensure your Lemon Raspberry Poke Cake turns out perfectly every time, follow these helpful tips.

• Use Room Temperature Ingredients: Let your eggs, buttermilk, and sour cream come to room temperature before mixing. This helps create a smoother batter and improves texture.
• Don’t Overmix: Mix the batter just until combined. Overmixing can lead to a dense cake rather than a light and airy one.
• Check Doneness Early: Start checking your cake a few minutes before the suggested baking time. A toothpick inserted should come out clean or with a few moist crumbs.
• Cool Completely: Allow the cake to cool completely before adding the sweetened condensed milk and raspberry sauce. This prevents them from soaking in too quickly.
• Chill Before Serving: Refrigerate the poke cake for at least 2 hours after assembling. Chilling allows flavors to meld beautifully and makes slicing easier.

Best Side Dishes for Lemon Raspberry Poke Cake

Pairing side dishes with your Lemon Raspberry Poke Cake can enhance your dessert experience. Here are some delightful options:

1. Fruit Salad: A mix of seasonal fruits provides a refreshing contrast to the rich cake, balancing sweetness with tartness.
2. Lemonade: A glass of chilled lemonade complements the citrus notes in the cake, making it perfect for warm days or gatherings.
3. Cheesecake Bites: Mini cheesecake bites offer a creamy alternative that pairs well with fruity desserts, creating an enjoyable variety.
4. Pistachio Ice Cream: The nutty flavor of pistachio ice cream contrasts nicely with the lemony sweetness of the cake, enhancing each bite.
5. Coconut Macaroons: These chewy treats add texture and another layer of sweetness that pairs harmoniously with both lemon and raspberry flavors.
6. Grilled Peaches: Caramelized grilled peaches provide warmth and depth, making them an elegant side that elevates your dessert table.
7. Almond Cookies: Light almond cookies make for a simple yet delightful pairing that complements the lemon raspberry theme beautifully.
8. Herbed Tea: A cup of herbal tea serves as a soothing beverage option that balances out sweetness while adding aromatic freshness to your meal.

Common Mistakes to Avoid

To ensure your Lemon Raspberry Poke Cake turns out perfectly, here are some common mistakes to watch for.

• Skipping the zest: Not using lemon zest means missing out on that vibrant citrus flavor. Always zest your lemons before juicing them for maximum taste.
• Overmixing the batter: This can lead to a dense cake rather than a light, fluffy one. Mix just until combined to keep your cake airy.
• Not letting the cake cool: If you poke holes in a warm cake, it may crumble. Allow the cake to cool completely before soaking it with condensed milk.
• Using stale ingredients: Expired baking powder or old flour can ruin your cake’s rise and taste. Always check ingredient freshness before baking.
• Ignoring the measurements: Accurate measuring is crucial for baking. Use a kitchen scale for precision, especially with flour and sugar.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Lemon Raspberry Poke Cake in an airtight container.
• It will last up to 3-4 days in the refrigerator.

Freezing Lemon Raspberry Poke Cake

• Wrap the cake tightly in plastic wrap and foil before freezing.
• It can be frozen for up to 2 months for best quality.

Reheating Lemon Raspberry Poke Cake

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 20-30 seconds until warm.
• Stovetop: Place a slice in a non-stick pan over low heat, covering it with a lid until warmed through.

Frequently Asked Questions

Here are some common questions about making this delightful dessert.

Can I use frozen raspberries for Lemon Raspberry Poke Cake?

Yes, you can use frozen raspberries. Just ensure they are thawed and drained before adding them to your cake.

How do I make the Lemon Raspberry Poke Cake more tart?

To increase tartness, add more lemon juice or include additional lemon zest in the batter or topping.

Can I substitute sour cream in this recipe?

Absolutely! You can use plain yogurt as an alternative to sour cream without affecting the texture too much.

What can I use instead of sweetened condensed milk?

You can make your own by combining evaporated milk with sugar or use coconut cream mixed with sugar as a dairy-free option.

Final Thoughts

This Lemon Raspberry Poke Cake is a delightful treat that’s both refreshing and easy to make. Its versatility allows for endless customization—consider adding other fruits or flavors! Try this recipe today, and enjoy a burst of sweet-tart goodness in every bite!