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Moist Lemon Raspberry Poke Cake

lemon raspberry poke cake - featured image
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A light, fruity, and moist lemon cake infused with raspberry-lemon syrup and fresh lemon zest, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk (or almond/oat milk for dairy-free)
  • 1/4 cup (60 ml) fresh lemon juice (about 2 medium lemons)
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225 g) fresh raspberries, washed
  • 1/2 cup (100 g) granulated sugar (for syrup)
  • 1/4 cup (60 ml) fresh lemon juice (for syrup)
  • 1/2 cup (120 ml) water
  • Powdered sugar, for dusting
  • Extra fresh raspberries, for garnish (optional)
  • Extra lemon zest, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, combine milk, lemon juice, vanilla extract, and lemon zest.
  6. Alternately add the dry ingredients and the wet lemon mixture to the butter mixture, starting and ending with the dry ingredients. Stir gently until just combined; do not overmix.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. While the cake bakes, prepare the raspberry-lemon syrup: combine raspberries, sugar, lemon juice, and water in a saucepan. Simmer over medium heat for about 8 minutes until raspberries break down and syrup thickens slightly. Strain seeds if desired.
  10. When the cake is warm (about 10 minutes after baking), poke holes about 1 inch apart all over the surface using a wooden skewer or fork.
  11. Slowly drizzle the warm raspberry-lemon syrup over the cake, allowing it to soak into the holes. Let the cake absorb the syrup for a few minutes.
  12. Allow the cake to cool completely at room temperature.
  13. Dust with powdered sugar, garnish with fresh raspberries and extra lemon zest before serving.

Notes

Use fresh lemon zest for best flavor; avoid the white pith to prevent bitterness. Pour syrup while cake is still warm to ensure it soaks in well. If syrup is too runny, cook longer to thicken. For a dairy-free version, substitute milk and butter with plant-based alternatives. Frozen raspberries can be used if thawed and drained. Do not overmix batter to keep cake tender.

Nutrition

Keywords: lemon poke cake, raspberry dessert, summer cake, easy lemon cake, poke cake recipe, fresh lemon zest, raspberry syrup, homemade dessert

Find it online: https://bitematrix.com/moist-lemon-raspberry-poke-cake-recipe-easy-homemade-dessert-for-summer/