A tangy twist on a classic dessert, this Lemon Poke Cake combines a light, lemon-scented sponge with a creamy mascarpone whipped topping. Fresh lemon juice and zest brighten every bite, while a sweetened condensed milk filling soaks into the cake through tiny holes to keep it wonderfully moist. Perfect for gatherings or a simple family treat, this easy-to-follow recipe delivers bright citrus flavor and a delicate texture that everyone will enjoy.
Ready to make a dessert that becomes an instant favorite? This Lemon Poke Cake is simple to prepare, deliciously moist, and full of fresh lemon flavor.
Using freshly squeezed lemon juice and lemon zest is the key to a bright, authentic citrus flavor. The cake batter stays tender thanks to a mix of butter and vegetable oil, while the poke-and-fill step ensures every slice is soaked with creamy, tangy filling.
Key to Success #1 – Start with a Moist, Tender Lemon Cake
Begin by creaming softened butter and sugar until the mixture is light and fluffy. Add vegetable oil, lemon zest and vanilla, then beat in eggs and freshly squeezed lemon juice. Sift together the flour, baking powder, baking soda, and salt, and incorporate them into the wet ingredients, alternating with milk. Mix just until combined to avoid a dense cake.
Pour the batter into a greased 9×13-inch pan and bake at 350°F for 30–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest briefly before moving to the next step.
Key to Success #2 – Poke Holes All Over the Cake
Once the cake is out of the oven, use a skewer or the rounded end of a wooden spoon to poke holes about an inch apart across the surface, pressing roughly two-thirds of the way into the cake. These holes let the filling sink deep into the crumb so each bite is tender and flavorful.
Mix sweetened condensed milk with freshly squeezed lemon juice and pour the mixture slowly over the hot cake, trying to guide the liquid into each hole. Allow the cake to cool at room temperature so the filling has time to absorb fully.
Key to Success #3 – Make a Silky Mascarpone Whipped Topping
A mascarpone-infused whipped cream makes the perfect topping for this cake. Whip heavy cream and powdered sugar to stiff peaks, then fold in room-temperature mascarpone cheese, lemon juice, and vanilla until the mixture is smooth and creamy. Keeping the mascarpone at room temperature prevents lumps and helps it blend seamlessly with the whipped cream.
The mascarpone adds a rich, buttery note that balances the lemon’s brightness, resulting in a velvety topping that enhances the cake without overpowering it. Spread or pipe the topping over the cooled, filled cake just before serving.
Save this Lemon Poke Cake recipe to your favorite Lemon Desserts or Poke Cake Ideas board.
Lemon Poke Cake
Ingredients
For the Cake
- ½ cup butter, softened
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
- 4 large eggs
- ½ cup lemon juice, freshly squeezed
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup milk
For the Filling
- ¾ cup sweetened condensed milk
- ½ cup lemon juice, freshly squeezed
For the Topping
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 8 oz mascarpone cheese
Directions
-
Preheat oven to 350°F. Grease a 9×13-inch baking pan.
-
In a large bowl, beat butter and sugar until light and fluffy. Add oil, vanilla, and lemon zest; mix well. Beat in eggs and then the ½ cup fresh lemon juice.
-
On low speed, add baking powder, baking soda, salt, and half the flour until just combined. Add the milk, then the remaining flour. Do not overmix.
-
Pour batter into the prepared pan and bake uncovered for 30–40 minutes, until a toothpick comes out clean.
-
Remove the cake and poke holes every inch or so, pressing about two-thirds of the way into the cake.
-
Combine sweetened condensed milk and ½ cup fresh lemon juice. Pour over the hot cake, guiding the mixture into the holes. Let the cake cool at room temperature for at least 30 minutes.
-
To make the topping, whip heavy cream and powdered sugar to stiff peaks. Fold in room-temperature mascarpone, lemon juice, and vanilla until smooth. Spread or pipe over the cooled cake.
Notes
Equipment
-
stand mixer or electric mixer
-
9×13-inch baking pan
-
skewer or wooden spoon
Nutrition Facts
⭐ Leave a comment and rating — it helps other readers!
👩🍳 Did you make any substitutions or changes? Share how it turned out.
📌 Save this recipe so you can make it again.
Handpicked Recipe Favorites From My Kitchen, Just For You!
Lemon Sugar Cookie Cups
Lemon Cooler Cookies
Easter Poke Cake
Orange Crush Poke Cake