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Luscious Raspberry Lemon Poke Cake

raspberry lemon poke cake - featured image
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A bright and moist lemon cake infused with raspberry syrup and topped with a creamy blend of cream cheese and whipped cream, perfect for gatherings or a sweet treat.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ¾ cups (350 g) granulated sugar
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 tbsp fresh lemon zest
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 ½ cups (225 g) fresh or frozen raspberries
  • ½ cup (100 g) granulated sugar (for syrup)
  • ¼ cup (60 ml) water
  • 1 tbsp fresh lemon juice (for syrup)
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • ½ cup (60 g) powdered sugar
  • 1 tsp vanilla extract (for topping)
  • 1 tsp fresh lemon zest (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat softened butter until creamy. Add eggs one at a time, mixing well after each addition.
  4. Stir in whole milk, lemon zest, lemon juice, and vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. While cake bakes, combine raspberries, sugar, water, and lemon juice in a small saucepan. Simmer gently over medium heat for 8-10 minutes until berries break down.
  9. Strain raspberry mixture through a fine mesh sieve to remove seeds and set syrup aside to cool slightly.
  10. When cake is warm (not hot), poke holes about 1 inch apart all over the surface using a fork or toothpick.
  11. Pour raspberry syrup evenly over the cake, allowing it to soak into the holes.
  12. In a chilled bowl, beat cream cheese until smooth.
  13. In another chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  14. Gently fold whipped cream into cream cheese until fully combined and silky. Add lemon zest if desired.
  15. Spread creamy topping evenly over the cake.
  16. Cover and refrigerate for at least 2 hours or overnight to let flavors meld and topping set.

Notes

Poke the cake while it is warm to allow syrup to absorb better. Use a fork for larger holes to soak more syrup. Chill the creamy topping well before folding to keep it light and airy. Strain raspberry syrup to remove seeds for a smooth topping experience. The cake tastes better after chilling overnight. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, substitute almond milk and coconut cream.

Nutrition

Keywords: raspberry lemon poke cake, lemon cake, raspberry syrup, creamy topping, poke cake, easy dessert, summer dessert

Find it online: https://emmaoven.com/luscious-raspberry-lemon-poke-cake-recipe-easy-creamy-topping-guide/