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4.75 from 4 votes

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!
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