• Home
  • About Me
    • Work With Me
    • Press & Featured
    • Privacy Policy
    • Privacy Tools
  • Contact
  • Recipe Index
  • Recipes with Videos
  • Tips & Techniques

Beyond Frosting

Cupcake, Cookie and more!

  • Cookbook
  • Lifestyle & Travel
  • Resources
    • Frequently Asked Questions
    • My Favorite Baking Tools

Lemon Raspberry Poke Cake

July 7, 2016
Share
Pin
Tweet
Yum

This Lemon Raspberry Poke Cake is an easy lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream. 

This post has been updated in 2018 to include a video and two options for the recipe. One from scratch and one with a cake mix. 

This Lemon Raspberry Poke Cake is an easy lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream.

After a few weeks of travel, holidays and bad eating habits, I am officially back at the gym and it hurts. The kind where you don’t want to walk up the stairs and forget putting up my hair. Does anyone really use his or her triceps anyway???

One of the reasons I am back at the gym is because this Lemon Raspberry Poke Cake happened. Of course you know that I looooooove poke cakes, and it’s only been 35 days since I shared a poke cake, so it’s about that time.

This Lemon Raspberry Poke Cake is an easy lemon cake soaked in sweetened condensed milk, with a fresh tart raspberry sauce and topped with homemade whipped cream. It starts with a vanilla cake mix and a lemon pudding mix. Add some fresh lemon zest to amplify the lemon flavor.

I made this cake right before my dad got into town and of course I had to put aside a couple slices for him before I brought the rest into work. My dad definitely approves! It just so happens one of my coworker went back for thirds on this cake, no joke. She is pregnant, but even if she wasn’t I definitely wouldn’t blame her. There’s no stopping after just one bite. Before you know it, the whole slice is gone.

This is an easy lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream and little more lemon zest. I mean, what’s not to love here?

This Lemon Raspberry Poke Cake is an easy lemon cake soaked in sweetened condensed milk, with a fresh tart raspberry sauce and topped with homemade whipped cream. It starts with a vanilla cake mix and a lemon pudding mix. Add some fresh lemon zest to amplify the lemon flavor.

First, bake your cake. When I updated this recipe, I offered an option for both the original recipe, made with cake mix. However I also remade the recipe with a from-scratch lemon buttermilk cake. The homemade cake is a lot more dense than the cake mix version but it is pretty dang good!

For the cake mix version, I use a combination of a vanilla cake mix and lemon pudding with some fresh lemon zest. You could just use a lemon cake mix, but I like the addition of the pudding mix myself. Definitely do not skip out on the lemon zest though, it elevated the punch of lemon flavor in the cake. Once it’s baked and cooled, poke the holes and pour a can of sweetened condensed milk over top and let it soak in the goodness.

This quick and easy Lemon Raspberry Poke Cake will be your next favorite summer cake. Poke cakes make a great potluck dessert. This poke cake is a lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream. Get the recipe at beyondfrosting.com

The homemade raspberry sauce is quite simple. I used fresh raspberries, a touch of sugar and flour and some lemon juice. This combination is heated on the stove top, until it’s bubbling and thick. I like to let the sauce cool a little bit before I put it on top of the cake, usually I just wait until it’s stops steaming and then I put the whole cake in the fridge.

This Lemon Raspberry Poke Cake is an easy lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream.

When it comes to adding the topping, you can definitely add the whipped cream ahead of time, but some of the red color from the raspberries might migrate through the whipped cream, leaving it a little red in some spots. So if you are looking for that crystal white whipped cream, you might want to hold off adding it until you are ready to serve. Then add a little bit of lemon zest to the top and call it a day. This cake is about to rule your summer.

This quick and easy Lemon Raspberry Poke Cake will be your next favorite summer cake. Poke cakes make a great potluck dessert. This poke cake is a lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream. Get the recipe at beyondfrosting.com

Keep up with all the happenings. Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram | Bloglovin | Google+

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

Don’t miss a thing, subscribe to get recipes delivered to your inbox!

Print

Lemon Raspberry Poke Cake from Scratch


  • Author: Beyond Frosting
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12-15 slices
Print Recipe
Pin Recipe

Description

This Lemon Raspberry Poke Cake is a home lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream.


Ingredients

For the Cake

  • 2 cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoons vanilla extract
  • ¼ cup light sour cream
  • 1 large lemon, zested
  • 2 cups all-purpose flour
  • 1 package (3.4oz) instant lemon pudding
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 can (14oz) sweetened condensed milk

For the raspberry sauce:

  • 3- 6 ounces containers fresh raspberries
  • ¼ cup granulated sugar
  • 2 tablespoons flour or corn starch
  • 1 tablespoon lemon juice or water

For the topping

  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • Zest of 1 lemon

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next mix in the sour cream and lemon zest and beat until well combined.
  4. In a separate bowl, combine the remaining dry ingredients. Add half the dry ingredients to the batter and beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate.
  5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining buttermilk and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  7. Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely.
  8. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Cool for 30 minutes.
  9. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour the jar of sweetened condensed milk over top of the holes as equally as you can. Allow the cake to cool completely, refrigerating if necessary.
  10. For the raspberry sauce: Combine the raspberries, sugar and flour in a medium-sized pot. Gently crush the raspberries and add the lemon juice.  Cook over medium heat while stirring until it starts to bubble slightly.
  11. Once the sauce is bubbling and thick, remove from the stove and allow the raspberry sauce to cool until it is no longer steaming. Pour the raspberry sauce over top of the cake, spreading evenly. Refrigerate the cake until it is completely cooled.
  12. For the topping: Put your mixing bowl and wire whisk in the freezer for 10 to 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Spread over the cake only once the cake is completely cooled.
  13. Zest a lemon over top of the whipped cream

Did you make this recipe or another recipe from Beyond Frosting?

Tag @beyondfrosting on Instagram and hashtag it #beyondfrosting

Print
This Lemon Raspberry Poke Cake is an easy lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream.

Lemon Raspberry Poke Cake with Cake Mix


★★★★★ 5 from 2 reviews
  • Author: Julianne Bayer
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 12-15 slices
Print Recipe
Pin Recipe

Description

This Lemon Raspberry Poke Cake is an easy lemon cake soaked in sweetened condensed milk, with a fresh raspberry sauce and topped with whipped cream.


Ingredients

  • 1 box vanilla cake mix
  • 1 box (3.4 oz) instant lemon pudding mix
  • 1 cup buttermilk (or milk)
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 large egg white
  • Zest of 1 lemon
  • 1 can (14oz) sweetened condensed milk
  • For the raspberry sauce
  • 3- 6 ounces containers fresh raspberries
  • ¼ cup granulated sugar
  • 2 tablespoons flour or corn starch
  • For the topping
  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • Zest of 1 lemon

Instructions

  1. Preheat the oven to 350° F.
  2. In a medium-sized bowl, combine cake mix, dry pudding mix, buttermilk, vegetable oil, eggs & egg white and lemon zest. Beat on medium – high speed until all ingredients are well blended. Use a spatula to mix the batter from the bottom of the bowl to the top.
  3. Pour the batter into a 9-inch by 13-inch pan and bake at 350°F for 20-25 minutes until cake is set. Test cake by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Allow to cool for 20 minutes.
  4. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour the jar of sweetened condensed milk over top of the holes as equally as you can. Allow the cake to cool completely, refrigerating if necessary.
  5. For the raspberry sauce: Combine the raspberries, sugar and flour in a medium-sized pot. Gently crush the raspberries and add the lemon juice.  Cook over medium heat while stirring until it starts to bubble slightly.
  6. Once the sauce is bubbling and thick, remove from the stove and allow the raspberry sauce to cool until it is no longer steam. Pour the raspberry sauce over top of the cake, spreading evenly. Refrigerate the cake until it is completely cooled.
  7. For the topping: Put your mixing bowl and wire whisk in the freezer for 10 to 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Spread over the cake only once the cake is completely cooled.
  8. Zest a lemon over top of the whipped cream

Did you make this recipe or another recipe from Beyond Frosting?

Tag @beyondfrosting on Instagram and hashtag it #beyondfrosting

 You might also like:

Blueberry Cheesecake Poke Cake

Blueberry Cheesecase Poke Cake-023

Strawberry Cheesecake Poke Cake

This Strawberry Cheesecake Poke cake is similar to a tres leches cake. The vanilla cake is filled with sweetened condensed milk and it’s topped with a fresh strawberry sauce and cream cheese whipped cream

Strawberry Funfetti Poke Cake

When you marry the flavors of strawberry together with Funfetti, something magical happens. It might just be the sprinkles, but you will have to decide. This Funfetti strawberry poke cake is a strawberry cake with a Funfetti whipped cream

Filed Under: Cakes, Recipes with Videos, Spring and Summer Tagged With: Cake, Cake mix, From scratch, lemon, Poke cake, Raspberry

Share
Pin
Tweet
Yum
59 Comments
Never miss another recipe!
join the recipe email list

you may also like...

Blueberry Lemon Mascarpone Cake
Strawberry Mascarpone Layer Cake
Strawberry Margarita Cake
No-Bake Treats
Incredible Unbaked Cheesecakes,
Icebox Cakes, Pies and More

Now available at Amazon, Barnes & Noble, Indie Books, Books a Million and wherever books are sold!

Blogger disclosure: Beyond Frosting is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com or other online retailers.

Comments

  1. Kristin says

    February 4, 2019 at 2:33 pm

    I think this is the best cake I’ve ever had. I made it for a dinner party and everyone loved it and wanted the recipe. I’m going to make it again next week for my coworkers!

    Reply
    • Beyond Frosting says

      February 4, 2019 at 9:26 pm

      Woohoo!! Thank you so much Kristin!!

      Reply
  2. Donna says

    September 6, 2018 at 7:48 am

    Hello! I bake every Thursday for my co workers and this cake has been a HUGE hit! It is the prefect combination of tart, sweet..light and refreshing..it is perfect. Thanks for such a great recipe and keep ’em coming!!
    Many thanks,

    Donna RN

    Reply
    • Beyond Frosting says

      September 6, 2018 at 8:09 am

      awesome!! Thank you Donna!

      Reply
  3. Jo Anne says

    August 11, 2018 at 8:17 am

    You omitted the lemon juice for the box cake version.

    Reply
    • Beyond Frosting says

      August 11, 2018 at 6:51 pm

      Yes they are two different recipes

      Reply
  4. Kathleen Carlson says

    August 7, 2018 at 9:41 am

    Tiffany, could you have your pretty serving platter ready and cut pieces of this beautiful cake and arrange them attractively upon the platter. Perhaps wait until just ready to serve then sprinkle with lemon zest?

    Reply
  5. Jac says

    August 6, 2018 at 9:06 pm

    Hi! If I make this the day before, should I keep it refrigerated until time to serve?

    Reply
    • Beyond Frosting says

      August 6, 2018 at 10:42 pm

      Hi Jac, yes it does need to stay refrigerated.

      Reply
  6. Terry says

    July 14, 2018 at 2:04 pm

    My raspberry sauce never thickened, so I just poured it over! Refrigerating now – hope that it will still work. 🤞

    Reply
    • Beyond Frosting says

      July 15, 2018 at 10:57 am

      Hi Terry, it should be okay! I hope you enjoy!

      Reply
  7. Jacquelyn says

    May 30, 2018 at 8:36 pm

    Hi this looks delicious and I can’t wait to try it. Can this cake be made the day before its served or does it do better making it the day of?

    Reply
    • Beyond Frosting says

      May 30, 2018 at 9:55 pm

      Hi Jacquelyn, you can definitely make this cake ahead of time!

      Reply
  8. Tiffany says

    May 7, 2018 at 5:03 pm

    Hi, When serving this cake do you keep it in the baking dish? I was hoping to put it on a serving tray, but with the condensed milk part I’m thinking it will have to stay in the baking pan

    Reply
    • Beyond Frosting says

      May 9, 2018 at 9:50 pm

      Hi Tiffany- yes, I don’t recommend taking it out of the dish after you add the sweetened condensed milk. Perhaps you can transfer the cake to your serving dish prior to adding the toppings?

      Reply
  9. Amy McKinstry says

    March 4, 2018 at 1:26 am

    I made this for a family birthday party and it was a big hit! I was reading the recipe on my phone and scrolling up and down between the measurements and instructions so I mistakenly added the condensed milk into the cake mix!! All was fine it just took a bit longer to bake. It made the cake really moist and more like a brownie consistency. It was still delicious so that’s all that matters to me! My partner ate three pieces 🙂

    Reply
    • Beyond Frosting says

      March 4, 2018 at 11:08 am

      Amy! I am so glad you enjoyed this! Thank you for sharing!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Crazy obsessed with desserts and snowboarding. My favorite desserts are cheesecakes, cupcakes and a good soft sugar cookie. Oh, and mint chip ice cream!

read more about me

No-Bake Treats by Julianne Bayer
Incredible unbaked cheesecakes, ice box cakes, pies and more!

Search Recipes

Mad Mimi Form

never miss a recipe

email newsletter

#BeyondFrosting

  • Home
  • Recipe Index
  • email newsletter signup

    Living the Sweet Life

    Copyright 2019 Beyond Frosting. Design by Sugar Studios.
    PROUD MEMBER OF: MEDIAVINE PUBLISHER NETWORK FOOD INNOVATION GROUP: BON APPETIT AND EPICURIOUS

    MENU
    • Home
    • Recipe Index
    • Recipes with Videos
    • Tips and Techniques
    • Cookbook
    • Lifestyle and Travel
    • Resources
      • Frequently Asked Questions
      • My Favorite Baking Tools
    • About Me
      • Work With Me
      • Press & Featured
      • Privacy Policy
    • Contact