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Luscious Raspberry Lemonade Poke Cake

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A moist lemon cake soaked with tangy raspberry lemonade syrup and topped with a creamy white chocolate glaze, perfect for warm weather and nostalgic summer moments.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (113 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • ¼ cup (60 ml) fresh lemon juice
  • 2 tsp lemon zest
  • ¾ cup (180 ml) whole milk
  • 1 tsp vanilla extract
  • 1 ½ cups (about 225 g) fresh or frozen raspberries
  • ½ cup (100 g) granulated sugar
  • ½ cup (120 ml) fresh lemon juice
  • ½ cup (120 ml) water
  • 1 cup (175 g) white chocolate chips or chopped white chocolate
  • ⅓ cup (80 ml) heavy cream
  • 2 tbsp powdered sugar (optional)
  • Fresh raspberries and lemon zest for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). 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 fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition.
  4. Stir in lemon juice, lemon zest, vanilla extract, and milk into the butter and eggs mixture.
  5. Gradually add dry ingredients to wet ingredients, mixing gently until just combined. Lumps are okay.
  6. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. While cake bakes, combine raspberries, sugar, lemon juice, and water in a saucepan. Bring to a gentle boil, then simmer for 10 minutes, mashing raspberries occasionally.
  8. Strain the raspberry mixture through a fine sieve to remove seeds and let syrup cool slightly.
  9. When cake is warm (about 10 minutes after baking), poke holes about 1 inch apart all over the surface using a skewer or toothpick.
  10. Slowly drizzle the raspberry lemonade syrup over the cake, allowing it to soak in.
  11. Heat heavy cream until just simmering, then pour over white chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Add powdered sugar if desired.
  12. Pour the white chocolate glaze evenly over the cake. Chill for at least 1 hour before serving.
  13. Garnish with fresh raspberries and lemon zest just before serving.

Notes

Pour syrup while the cake is still warm to ensure it soaks in well. Use a double boiler or heat cream first to melt white chocolate gently and avoid seizing. Chill cake after topping to let flavors meld and topping set. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut oil and coconut cream with dairy-free white chocolate.

Nutrition

Keywords: raspberry lemonade poke cake, lemon cake, white chocolate topping, summer dessert, easy poke cake, homemade dessert

Find it online: https://elaraeats.com/luscious-raspberry-lemonade-poke-cake-recipe-easy-homemade-dessert-ideas/