Lemon Raspberry Poke Cake

A slice of cake on a white plate. The rest of the cake is in the background in a clear baking pan.

This lemon raspberry poke cake is a perfect cake to feed a crowd! This homemade lemon cake is soaked in sweetened condensed milk and topped with fresh raspberry sauce. Sweetened whipped cream is either piped or spread on top!

Course Dessert

Cuisine North American

Prep Time 30

Cook Time 30

Servings slices

Calories 487kcal

Author Nina

Equipment

one 9x13" baking pan

Ingredients

Lemon Cake

2¾ cups all purpose flour
3 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter room temperature
1½ cups granulated sugar
3 tablespoons vegetable oil
1 cup milk 3.25% or 2% milk, room temperature
1½ tablespoons lemon zest
¼ cup lemon juice
4 large eggs room temperature
10 ounces sweetened condensed milk

Raspberry Sauce

1½ cups raspberries either frozen or fresh
¼ cup granulated sugar
½ teaspoon vanilla extract

Whipped Cream Topping

2 cups heavy whipping cream cold
1 cup powdered sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Lemon Cake

Preheat oven to 350°F (180°C) and grease a 9"x13" baking pan.
In a medium bowl, whisk flour, baking powder, and salt together.
In a large bowl, beat butter and sugar together for at least 3 minutes. The butter and sugar need to be well creamed together.
Add vegetable oil, milk, lemon zest, and lemon juice and mix to combined. Scrape down the sides of the bowl. Mix in eggs until combined.
Mix the dry ingredients in, and mix until just combined. Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the middle of the cake, comes out clean.
Let the cake cool for 20 minutes on a wire rack, and then poke holes all over the cake with the end of a wooden spoon, or something of equal sizing. Pour sweetened condensed milk evenly over the cake, using a rubber spatula to sweep the milk into the holes. Allow the cake to cool completely.

Raspberry Sauce

Combine raspberries and sugar in a medium sized pot over medium heat. Stir until the sauce starts to bubble, breaking up the raspberries as you stir.
Once sauce is bubbling, remove from the heat and let cool until it is no longer steaming.
Stir in vanilla extract and then pour sauce evenly over cooled cake. Use a rubber spatula to spread it evenly down the holes. There will be a thin amount of sauce remaining on the cake. Refrigerate cake until fully cooled.

Whipped Cream Topping

Add heavy whipping cream, powdered sugar, and vanilla to a large bowl. Whip on high speed until stiff peaks form.
Either pipe or spread topping onto cooled cake. Serve chilled. Leftovers will last in the refrigerator for up to 5 days.

Notes

You can make the cake the day before and add the whipped topping before serving.

Use either fresh or frozen raspberries.

There is no need to thaw frozen raspberries, if using.

Use the end of a wooden spatula or something the same size to poke holes all over the cake.

Make sure there are no chunks in the raspberry sauce. The sauce needs to be smooth so it can sink into the holes.

Add the whipped topping when the cake has fully cooled.

Nutrition