Triple-Lemon Poke Cake
Ingredients
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nonstick cooking spray
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1⅓ cups sugar
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3 lemons
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¾ cup whole milk
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½ cup melted unsalted butter
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¼ cup canola oil
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3 large eggs
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Prepare the pan
Lightly coat the interior of an 8" x 8” square baking pan with nonstick spray. Make a sling by placing a strip of parchment paper across the length and width of the pan so that the paper overlaps the edges. The overhang will help you remove the cake later.
square baking pan
nonstick cooking spray
parchment paper
Combine the sugar and lemon zest
Place the sugar in a large bowl. Zest the 3 lemons directly into the bowl (reserve the zested lemons). Using your fingers, rub the zest into the sugar until the sugar appears slightly moistened, about 1 minute.
1⅓ cups sugar
3 lemons
zester
large bowl
Curdle the milk
Place the milk in a liquid measuring cup or small bowl. Cut 1 zested lemon in half and squeeze 1 half into the milk (reserve the other half for the glaze). Set aside to curdle while you continue.
¾ cup whole milk
liquid measuring cup
citrus juicer
lemon
Add the butter, oil, and eggs
Whisk the butter, oil and eggs into the lemon sugar until well incorporated.
½ cup melted unsalted butter
¼ cup canola oil
3 large eggs
whisk
Add the curdled milk
Whisk the milk into the batter until it is smooth.
Add the dry ingredients
Add the flour, corn starch, baking powder and salt to the bowl. Use a whisk to gently mix the batter until it is mostly smooth. Some small lumps are fine.
2 cups all-purpose flour
3 tablespoons corn starch
1½ teaspoons baking powder
½ teaspoon salt
Finish the cake
Pour the batter into the prepared pan, spreading it evenly and smoothing the top. Tap the pan gently on the counter to release air bubbles.
Bake the cake
Transfer the baking pan to the middle shelf of the June Oven. Bake the cake 50 minutes, until a wooden skewer or toothpick comes out clean when inserted in the center. June will notify you when the cake is ready. If desired, follow on-screen instructions to continue cooking.
toothpick
Prepare the drizzle
While the cake is baking, cut the other 2 lemons in half. Squeeze the 2 lemons into a spouted measuring cup or small bowl. Add the powdered sugar and mix until there are no lumps. Set aside.
liquid measuring cup
lemons
3 tablespoons powdered sugar
Soak the cake
Remove the cake from the June Oven and set on a cooling rack. Immediately use the pointed end of a skewer or toothpick to poke the cake all over, all the way to the bottom of the pan. Drizzle or brush the cake top with the drizzle. Allow the cake to cool 10 minutes in the pan, then carefully lift the cake out by the parchment overhang and transfer to a cooling rack to cool completely.
cooling rack
toothpick
pastry brush
Make the glaze
When the cake has cooled completely, place the powdered sugar in a small bowl. Squeeze the remaining lemon half in the bowl and add 1 tablespoon milk. Whisk until smooth. If the glaze appears too thick, let it sit for 2 minutes and whisk again—the sugar can take time to hydrate. Add milk by the teaspoon to reach a pourable but still very thick consistency only if necessary.
2 small bowls
measuring spoons
lemon half
1 cup powdered sugar
1 tablespoon whole milk
Glaze the cake
Remove the parchment paper from the cake and transfer the cake to a serving plate. Pour the glaze over the cake and use an offset spatula or spoon to gently cover the whole top of the cake. Allow some glaze to drip down the sides, if desired.
offset spatula
Serve
If desired, garnish the cake with your choice of decorations before serving the cake immediately or cover and store. The covered cake can be stored at room temperature for about 1 day or 3 days if refrigerated. Bring the cake to room temperature before enjoying.