Lemon Cheesecake Poke Cake
A tender lemon-infused sour cream cake is pierced while warm and saturated with a tangy sweetened condensed milk mixture. After chilling, the cake is finished with a smooth lemon cream cheese frosting for a rich, bright dessert with layers of citrus flavor.
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Ingredients
For the Cake Base
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons baking powder
- 1/2 cup unsalted butter softened to approximately 70°F
- 1 to 1 1/2 teaspoons finely grated lemon zest
- 2 cups all-purpose flour such as King Arthur all-purpose flour
- 1/2 teaspoon salt
- 2 to 3 teaspoons freshly squeezed lemon juice
- 1 1/2 cups granulated sugar
For the Lemon Soak
- 6 tablespoons freshly squeezed lemon juice
- 2/3 cup sweetened condensed milk
For the Lemon Cream Cheese Frosting
- 1 tablespoon freshly squeezed lemon juice
- 2 1/2 to 3 cups confectioners’ sugar
- 8 ounces cream cheese softened, such as Philadelphia cream cheese
Instructions
- Prepare the pan and dry mixture. Preheat the oven to 350°F (175°C). Grease a 9 x 13 x 2-inch baking pan. Alternatively, line it with parchment paper, then grease both the parchment and any uncovered areas of the pan.
- In a separate bowl, thoroughly whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set the dry mixture aside.
- Mix the cake batter. Using an electric mixer at medium speed, cream the softened unsalted butter with the granulated sugar until pale, airy, and fluffy.
- Beat in the eggs individually, allowing each egg to become fully incorporated before adding the next.
- Blend in the 2 to 3 teaspoons fresh lemon juice and the finely grated lemon zest.
- Gradually incorporate the prepared flour mixture, mixing only until the dry ingredients disappear into the batter.
- Fold or mix in the sour cream until evenly distributed. Scrape down the sides and bottom of the mixing bowl a couple of times during this process to ensure the batter is uniformly combined.
- Bake the cake. Transfer the batter to the prepared baking pan and spread it into an even layer.
- Bake for 25 to 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Place the pan on a wire cooling rack and allow the freshly baked cake to rest for approximately 3 to 5 minutes.
- Add the lemon soak. While the cake remains warm, use the rounded handle of a wooden spoon to create holes across the entire surface, spacing them approximately 1/2 inch apart. Avoid pushing the handle completely through to the bottom of the cake.
- In a small bowl, whisk the sweetened condensed milk with the 6 tablespoons fresh lemon juice until the mixture is smooth and evenly blended.
- Immediately pour the lemon milk mixture over the warm cake. Spread it across the surface so that it flows into the holes. Some of the mixture may remain visible on top rather than being completely absorbed.
- Cool the cake completely, then place it in the refrigerator for at least 1 to 2 hours so the lemon mixture can settle into the cake and become properly chilled.
- Prepare the lemon cream cheese frosting. Once the cake is cold and the lemon topping has set, combine the softened cream cheese, 1 tablespoon fresh lemon juice, and 2 1/2 to 3 cups confectioners’ sugar in a mixing bowl.
- Beat with an electric mixer at medium speed until the frosting is smooth, creamy, and well aerated. Use the amount of confectioners’ sugar within the stated range that provides the preferred level of sweetness.
- Spread the finished frosting evenly over the chilled cake.
- Chill before serving. Refrigerate the frosted cake for at least 1 additional hour. This final chilling period allows the frosting to firm and helps produce cleaner slices when serving.
Notes
- For a stronger citrus character, a small additional amount of finely grated lemon zest may be stirred into the sweetened condensed milk and lemon mixture.
- Beating the cream cheese frosting slightly longer can produce a lighter, fluffier texture that spreads more easily.
- Additional fresh lemon zest may be scattered over the frosted cake immediately before serving for a decorative citrus finish.