True story — this lemon poke cake saved my sanity during a chaotic family BBQ last summer.

I needed something quick, easy, and crowd-pleasing... but I still wanted it to feel light and a little bit fancy. You know that sweet spot between “store-bought sheet cake” and “I spent six hours on this”? 😅

This was it.

Soft, zesty lemon cake soaked with lemony goodness, then topped with a cloud of whipped topping that’s so fluffy and cool, it practically melts in your mouth. It’s fresh, simple, and just the right amount of indulgent. Best part? It starts with a few pantry staples and comes together fast.

🍋 Ingredients:

For the cake:

• 1 cup white whole wheat flour

• ½ cup almond flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• Zest of 1–2 lemons

• 2 eggs

• ⅓ cup maple syrup or honey

• ⅓ cup plain Greek yogurt

• ¼ cup melted coconut oil or avocado oil

• ¼ cup lemon juice (fresh!)

• 1 tsp vanilla extract

For the lemon soak:

• ¼ cup fresh lemon juice

• 2 tbsp maple syrup or honey

For the whipped topping:

• 1 cup heavy whipping cream or coconut cream (chilled)

• 1–2 tbsp maple syrup or powdered monk fruit

• 1 tsp vanilla

• Optional: lemon zest or thin lemon slices for garnish

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease an 8x8” pan or line with parchment.

2. Mix dry ingredients: In a bowl, whisk together flours, baking powder, baking soda, salt, and lemon zest.

3. Mix wet ingredients: In a separate bowl, combine eggs, maple syrup, yogurt, oil, lemon juice, and vanilla.

4. Combine: Pour wet into dry and stir until just combined. Don’t overmix.

5. Bake: Spread into the prepared pan and bake for 25–28 minutes or until the top is golden and a toothpick comes out clean.

6. Poke & soak: While the cake is still warm, poke holes all over the top with a skewer or fork. Mix lemon juice + sweetener and slowly drizzle over the cake. Let it soak in as it cools completely.

7. Whip it up: Beat chilled cream, maple syrup, and vanilla until soft peaks form.

8. Frost & chill: Spread whipped topping over cooled cake and refrigerate for at least 1 hour before serving.

🍴 Sarah’s Notes & Tips:

• Make it dairy-free: Sub coconut yogurt and coconut cream for the topping.

• Store-bought shortcut: Use a clean-ingredient whipped topping if you’re in a pinch (look for ones without hydrogenated oils).

• Make ahead: This cake gets better after a day in the fridge. Hello, meal prep dessert!

• Garnish ideas: Add fresh berries, a sprinkle of shredded coconut, or lemon curls on top for extra flair.

Flavorful Conclusion:

This Lemon Poke Cake is sunshine in dessert form. It’s soft, sweet-tart, and that creamy whipped topping just seals the deal. My whole family devours it — and honestly, no one ever guesses it’s made with better-for-you ingredients.

It’s perfect for spring gatherings, summer picnics, or any time you want to brighten up your week with something light and lovely. 💛