Lemon Poke Cake

Wow, #BrunchWeek has been amazing and bloggers are sharing many excellent recipes! I am looking forward to seeing more new ideas! #BrunchWeek continues all week, so keep looking at all the yummy food and drinks that everyone is posting!

Don’t forget to check out the exciting giveaway that we have thanks to the amazing #BrunchWeek sponsors; California Walnuts, Black Gold Farms, Lodge Cast Iron, Food & Wine Conference, Stonyfield, Bob’s Red Mill, Whole Foods Orlando, FL, and Flavors of Summer. Click HERE for prize and sponsor details! {enter at the bottom of this post}

I have a super tasty Lemon Poke Cake that is perfect for a brunch dessert! Since Mother’s Day is this weekend, my mom’s love for lemon inspired me to make something that she would really enjoy! Brunch is not complete without dessert and lemon is a great flavor for a spring and summer treat! The lemon flavor is not too strong and all the layers combined deliver a wonderful taste. When I had my kids try the cake, my sons eyes got huge and a smile spread across his face as soon as the fork hit his mouth. When my daughter first tasted it, she said, “MMMMMmmmmmm” and nodded her head with definite approval. They LOVED it! I had my fair share of tasting the Lemon Poke Cake and not only is a cream cheese frosting my favorite, but the whole cake was outstanding! Thank you Bake or Break for creating such a delicious cake! We love it and I am excited to make it for my mom soon!

Here are more awesome recipes from other bloggers for #BrunchWeek!

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook

Lemon Poke Cake #BrunchWeek

Lemon Poke Cake is a delicious dessert that is perfect for spring and summer, as well as any brunch! The lemon flavor is amazing and the cream cheese mixture is an excellent frosting!

Print Recipe Rate Recipe

Course: Dessert

Author: Stacey

Ingredients

• cooking spray

Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 1 & 1/2 cups granulated sugar
• 3 large eggs
• 2-3 teaspoons fresh lemon juice
• 1-1 & 1/2 teaspoons lemon zest
• 1 cup sour cream

Topping

• 14 ounces sweetened condensed milk
• 1/4 cup fresh lemon juice

Frosting

• 8 ounces cream cheese softened
• 3 cups confectioners' sugar
• 1 tablespoon fresh lemon juice

Instructions

• Preheat oven to 350 degrees
• Spray a 9x13 pan with cooking spray

Cake

• Whisk together flour, baking powder, and salt and set aside
• Using an electric mixer on medium speed, beat butter and sugar until light and fluffy
• Add eggs, one at a time, mixing well after each addition
• Mix in lemon juice and lemon zest
• Gradually add flour mixture, mixing just until combined
• Stir in sour cream
• Transfer batter to prepared pan
• Bake for 25-30 minutes, or until a pick inserted into the center comes out clean

Topping

• Whisk together condensed milk and 1/4 cup lemon juice until smooth
• Using a fork, poke holes over entire surface of warm cake
• Pour mixture over cake (Note that not all of the mixture will be absorbed into the cake)
• Allow cake to cool completely
• Refrigerate cake for at least 1-2 hours to allow topping to set and soak into cake

Frosting

• Beat cream cheese, confectioners' sugar, and 1 tablespoon lemon juice until smooth
• Spread evenly over topping of cool cake
• Refrigerate at least an hour before serving
• Keep any leftover cake refrigerated until ready to eat

Tried this recipe?Snap a pic and upload to your pin and let me know what you thought!

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