Description

Indulge in the delightful flavors of our Lemon Raspberry Poke Cake, a refreshing dessert perfect for summer gatherings, birthdays, or simply satisfying your sweet cravings. This moist cake combines the tangy zest of lemons with the sweet burst of fresh raspberries, making it a crowd-pleaser at any occasion. With its easy preparation—whether using a boxed mix or baking from scratch—and the irresistible topping of whipped cream and raspberry sauce, this poke cake is as visually appealing as it is delicious. Enjoy each slice filled with creamy sweetness that promises to impress your family and friends!

Ingredients

Scale

2 cups granulated sugar
½ cup vegetable oil
2 large eggs
2 large egg yolks
1 teaspoon lemon extract
¼ cup light sour cream
Zest of 1 large lemon
2 cups all-purpose flour
1 package (3.4oz) instant lemon pudding
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
14 oz sweetened condensed milk
3–6 oz fresh raspberries
1 ½ cups heavy whipping cream
¾ cup powdered sugar

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a mixing bowl, whisk together sugar, vegetable oil, eggs, lemon extract, and sour cream until smooth.
In another bowl, combine flour, instant lemon pudding, baking powder, and salt; gradually add to wet ingredients alternating with buttermilk until blended.
Pour batter into the pan and bake for about 30 minutes or until a toothpick comes out clean.
Once cooled slightly, poke holes all over the cake using a fork.
In a saucepan over medium heat, combine raspberries with sugar and lemon juice until thickened; pour over the cake.
Drizzle sweetened condensed milk on top to soak into the holes.
Whip heavy cream with powdered sugar until soft peaks form; spread over the cake and garnish with extra raspberries.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 110g)
Calories: 350
Sugar: 34g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0g
Protein: 5g
Cholesterol: 70mg

Keywords: For added tartness, incorporate more lemon juice or zest into your batter or topping. Feel free to substitute plain yogurt for sour cream if needed.