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Lemon Poppy Seed Poke Cake with Glaze served on a plate, showcasing its moist texture and vibrant lemon flavor.

Lemon Poppy Seed Poke Cake with Glaze

A bright and cheerful poke cake that stays moist for days, infused with lemon flavor and topped with a luscious glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Bakery, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3.5 teaspoons baking powder
  • 0.5 teaspoons salt Do not skip
  • 0.25 cups vegetable oil
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon lemon zest Extra lemon flavor
  • 1 tablespoon poppy seeds
For the glaze
  • 1 cup powdered sugar Adjust for thickness
  • 2 tablespoons fresh lemon juice Use fresh for best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Add in oil, milk, eggs, lemon zest, and poppy seeds. Mix until just combined.
  4. Pour the batter into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted comes out clean.
Poking and Glazing
  1. Once the cake has cooled for about 10-15 minutes, poke holes all over the top using a wooden spoon handle.
  2. In a small bowl, whisk together powdered sugar and lemon juice to make a glaze.
  3. Pour glaze over the still-warm cake, allowing it to soak into the holes.
  4. Let the cake cool completely, then drizzle with any remaining glaze for an extra touch.

Notes

Refrigerate leftover cake covered for up to 5 days. Freezes well for up to 2 months.