Moist Lemon Poke Cake Recipe with Zesty Lemon Glaze

Lemons: Fresh lemons are essential—use both zest and juice in the cake and in the lemon curd for the brightest flavor.

Chamomile tea: Use loose-leaf or bagged chamomile to infuse the batter and cream. Loose leaf usually has more flavor. Avoid fresh chamomile unless it’s specifically grown for tea, as it can be bitter.

Heavy whipping cream: The cream is steeped with chamomile, chilled, then whipped to top the cake.

All-purpose flour: For best results weigh the flour. If you don’t have a scale, stir the flour, spoon it into a cup, and level off without packing.

Lemon curd: Homemade lemon curd is recommended for the best flavor and texture, though good store-bought curd will work if needed. Expect to use about 3 cups of curd total.

Buttermilk & sour cream: A mix of buttermilk and sour cream keeps the cake tender and moist. If you can’t find buttermilk, use kefir or make a quick buttermilk by adding 1 tablespoon vinegar to 1 cup milk and letting it sit 10 minutes.

Olive oil: A splash of olive oil keeps the crumb soft and adds a subtle, pleasant flavor.

Butter: Combined with oil, butter contributes depth of flavor while oil maintains tenderness.

Step 1: Preheat the oven to 190°C (355°F). Rub granulated sugar together with lemon zest and chamomile until fragrant.

Step 2: Add softened butter, olive oil, and salt. Cream until light and fluffy.

Step 3: Add eggs one at a time, mixing well between additions. Stir in vanilla, lemon juice, sour cream, and buttermilk.

Step 4: Sift flour, baking soda, and baking powder into the wet ingredients. Fold gently until just combined to avoid developing gluten.

Step 5: Transfer batter to a greased shallow round Dutch oven or an 8″×12″ pan, smooth the top, and bake 28–32 minutes. Cool completely before assembling.

Step 1: Whisk whole eggs, egg yolks, and sugar together in a saucepan until combined. Add lemon juice, zest, and a pinch of salt.

Step 2: Cook over low heat, stirring constantly, until the curd simmers and thickens.

Step 3: Remove from heat, whisk in butter until smooth, and cool completely before using.

Step 1: Heat cream with chamomile over low heat until it steams. Remove from heat, let steep 10 minutes, then strain and chill thoroughly.

Step 2: When cold, whip the steeped cream with powdered sugar and vanilla to stiff peaks.

Step 1: Using the back of a spatula, poke holes in the cooled cake nearly to the bottom.

Step 2: Pour most of the lemon curd over the cake, reserving about 1/4 cup for the top.

Step 3: Spread the whipped cream over the curd to the edges.

Step 4: Swirl the reserved curd on top and garnish with chamomile flowers just before serving. Keep the cake covered and refrigerated.

✔️ Expert poke cake tips

1. Weigh your flour: A kitchen scale ensures accurate measurements and consistent texture. If you must use cups, aerate the flour and spoon it into the cup without packing.
2. Don’t overmix: Once the flour is added, mix just until combined to avoid a dense cake.
3. Don’t overwhip the cream: Stop when stiff peaks form. Overwhipping leads to grainy texture and separation.
4. Avoid metallic curd: Don’t cook or store curd in reactive metal pans or containers. Use enameled or nonreactive cookware and transfer curd to glass or ceramic for storage.

🥄 Make ahead

You can prepare parts of this recipe in advance:

Lemon curd: Make up to 2 days ahead and store in a non-metal jar or container in the fridge.

Cake: Bake the cake up to one day ahead and keep covered in the fridge until assembly.

Whipped cream: Steep the cream with chamomile and refrigerate for up to 2 days; whip only when ready to top the cake.

Storage

Store the assembled lemon poke cake covered in the refrigerator for up to 4 days. Serve slightly chilled or at room temperature. It must be refrigerated when not being served because of the whipped cream topping.

Yes. The recipe works in either a shallow Dutch oven or an 8″×12″ baking pan. A cast iron enameled Dutch oven can yield a slightly more even, moist bake.

Yes. To make a quick substitute, combine 1 cup room-temperature milk with 1 tablespoon white or apple cider vinegar (or lemon juice), stir, and let sit 10 minutes before using.

Yes. Omitting chamomile won’t change the cake’s texture—only its subtle floral note. The cake is still delicious without it.

Yes. Store-bought curd works, but homemade curd offers fresher, brighter lemon flavor and a richer texture.

I haven’t tested this recipe gluten-free, but you can try substituting a 1:1 gluten-free flour blend. If you test it, note that texture may vary.

Lemon Poke Cake

Mary