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Delicious Lemon Raspberry Poke Cake with Glazed Fresh Berries

lemon raspberry poke cake - featured image
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A moist and flavorful lemon poke cake soaked with lemon syrup and topped with a glossy glaze of fresh raspberries and blueberries. This easy dessert balances tart and sweet flavors perfectly and is ideal for any occasion.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • Zest of 2 lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the lemon syrup:
  • ½ cup (120 ml) fresh lemon juice
  • ⅓ cup (65 g) granulated sugar
  • ¼ cup (60 ml) water
  • For the glazed fresh berries:
  • 1 ½ cups (225 g) fresh raspberries
  • 1 cup (150 g) fresh blueberries (optional)
  • ⅓ cup (40 g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, beat softened butter until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in lemon zest and vanilla extract. Gradually alternate adding dry ingredients and milk to the butter-egg mixture, beginning and ending with dry ingredients. Mix just until combined.
  5. 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.
  6. While baking, prepare lemon syrup by heating lemon juice, sugar, and water in a saucepan over medium heat until sugar dissolves. Cool slightly.
  7. Remove cake from oven. Poke 40-50 holes all over the cake using a fork or skewer. Slowly pour lemon syrup evenly over warm cake. Let cool completely, about 1 hour.
  8. Make berry glaze by warming raspberries, blueberries, powdered sugar, lemon juice, and water over low heat until berries break down and mixture thickens slightly, about 5-7 minutes. Cool to room temperature.
  9. Spoon glazed berries evenly over cooled cake. Chill for 20 minutes if desired, then slice and serve.

Notes

Warm the lemon syrup before pouring to avoid soggy spots. Poke holes evenly but not too large to prevent crumbling. For a less chunky berry glaze, mash berries slightly or strain seeds. If cake is too wet after syrup soaking, refrigerate uncovered for an extra hour to firm up. Fresh lemon zest greatly enhances flavor.

Nutrition

Keywords: lemon poke cake, raspberry cake, glazed berries, lemon dessert, easy cake recipe, poke cake, fresh berries, lemon syrup

Find it online: https://norasfoods.com/delicious-lemon-raspberry-poke-cake-recipe-with-easy-glazed-berries/