Lemon Curd Poke Cake Recipe

This Lemon Curd Poke Cake is soft, moist, buttery, and full of fresh lemon flavor. The cake is made with butter, oil, yogurt, lemon zest, and lemon juice, then baked until golden and poked while still warm. After that, lemon curd is poured over the top so it sinks into the cake and gives every bite a sweet, tangy lemon taste.

It is the perfect cake for spring, summer, tea time, brunch, Eid dessert tables, or whenever you want a bright citrus dessert that feels homemade and cozy.

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Why You’ll Love This Lemon Cake

This lemon cake has a soft and tender crumb because it uses both butter and oil. Butter gives the cake a rich flavor, while oil keeps it moist.

The yogurt helps the cake stay soft for longer, and the lemon zest gives it a fresh citrus aroma. The lemon curd topping makes the cake extra special because it soaks into the holes and adds a glossy, sweet-tangy finish.

It is simple, beautiful, and easy to serve in squares.

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Ingredients You’ll Need

For the Lemon Cake

• 110g salted butter, about ½ cup
• 175g sugar, about ¾ cup + 2 tablespoons
• 1 teaspoon lemon zest
• 30ml vegetable oil, about 2 tablespoons
• 2 eggs
• 80g natural yogurt, about ⅓ cup
• 200g plain flour, about 1⅓ cups
• 1½ teaspoons baking powder
• 30ml lemon juice, about 2 tablespoons
• 1 teaspoon vanilla extract

For the Topping

• Store-bought lemon curd, as needed

Pan Size

• 20×20 cm baking pan
• 8×8 inch baking pan

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How to Make Lemon Curd Poke Cake

Step 1: Prepare the Baking Pan

Preheat your oven to 170°C / 350°F.

Line a 20×20 cm or 8×8 inch baking pan with parchment paper. This makes it easier to lift the cake out after baking.

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Step 2: Mix Sugar and Lemon Zest

Add the sugar and lemon zest to a mixing bowl.

Rub them together with your fingers for a few seconds. This helps release the lemon oils from the zest and makes the cake more fragrant.

This small step gives the cake a stronger fresh lemon flavor.

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Step 3: Cream the Butter and Sugar

Add the softened butter to the lemon sugar.

Cream the butter and sugar together for about 2 minutes, or until the mixture becomes light and creamy.

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Step 4: Add the Oil

Add the vegetable oil and whisk for about 1 minute until everything is well combined.

The oil helps keep the cake moist and soft.

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Step 5: Add the Eggs and Vanilla

Add the eggs and whisk for about 2 minutes.

Scrape down the sides of the bowl if needed so everything mixes evenly.

Add the vanilla extract and mix again.

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Step 6: Add the Yogurt

Add the natural yogurt and whisk for about 1 minute until the batter looks smooth.

The yogurt helps make the cake tender and keeps it from becoming dry.

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Step 7: Add Flour and Baking Powder

Sift the plain flour and baking powder directly into the same bowl.

Gently fold the mixture by hand using a spatula.

Do not overmix. Mix only until the flour disappears into the batter.

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Step 8: Add Lemon Juice

Add the lemon juice and whisk on low speed for about 15 seconds.

Then give the batter one final gentle mix with a spatula to make sure everything is evenly combined.

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Step 9: Bake the Cake

Pour the batter into the lined baking pan and spread it evenly.

Bake at 170°C / 350°F for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.

The cake should be lightly golden on top.

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Step 10: Poke the Cake

While the cake is still warm, poke holes all over the top using a skewer, chopstick, or the handle of a spoon.

Do not poke all the way through the cake. Just make enough holes so the lemon curd can sink in.

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Step 11: Add Lemon Curd

Warm the lemon curd slightly if it is too thick, then spread or pour it over the warm cake.

Let the lemon curd settle into the holes and cover the top.

You can serve the cake warm, or let it cool completely before slicing.

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Serving Ideas

This lemon curd poke cake is delicious on its own, but you can also serve it with:

• Whipped cream
• Fresh berries
• Vanilla ice cream
• Greek yogurt
• Extra lemon curd
• Powdered sugar
• Tea or coffee

It is especially nice for tea time because the lemon flavor feels fresh and light.

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Tips for the Best Lemon Curd Poke Cake

Rub the lemon zest into the sugar before mixing. This gives a stronger lemon aroma.

Use room-temperature butter, eggs, and yogurt for a smoother batter.

Do not overmix after adding flour, or the cake can become dense.

Poke the cake while it is still warm so the lemon curd absorbs better.

Use good-quality lemon curd because it is the main topping flavor.

Let the cake cool before cutting if you want cleaner slices.

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Make-Ahead Tips

You can bake this cake one day before serving.

Once the lemon curd has been added, let the cake cool completely, then cover it and keep it in the fridge.

The lemon flavor becomes even better after resting.

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Storage Instructions

Store leftover lemon curd poke cake in an airtight container in the fridge for up to 3 to 4 days.

You can serve it chilled or let it sit at room temperature for a few minutes before eating.

Because it has lemon curd on top, refrigeration is best.

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Variations You Can Try

Lemon Coconut Poke Cake

Sprinkle shredded coconut on top after adding lemon curd.

Lemon Berry Cake

Serve with strawberries, blueberries, or raspberries.

Lemon Cream Cake

Add whipped cream on top after the cake has cooled.

Orange Poke Cake

Replace lemon zest and lemon juice with orange zest and orange juice.

Extra Tangy Lemon Cake

Add a little extra lemon juice to the curd before pouring it over the cake.

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FAQs

Can I use homemade lemon curd?

Yes, homemade lemon curd works beautifully. Store-bought lemon curd is easier and faster.

Can I use unsalted butter?

Yes. If using unsalted butter, add a small pinch of salt to the batter.

Can I skip yogurt?

Yogurt helps keep the cake moist. You can replace it with sour cream if needed.

Can I make this cake ahead of time?

Yes, this cake is great make-ahead dessert. The lemon curd soaks in and makes the cake even more flavorful.

Should I serve it warm or cold?

You can enjoy it both ways. Warm cake feels soft and cozy, while chilled cake gives a fresher lemon dessert feel.

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