Let’s Make A Honey Lemon Poke Cake With Natural Ingredients
When I was a little girl, food was simpler. My mother would bake with ingredients she grew herself or bought from local farmers—no preservatives, no artificial flavors, just pure, wholesome food. Over the years, I’ve noticed how the food industry has changed, especially in North America. Big food companies started filling packages with additives, preservatives, and things I can barely pronounce, leading to a health crisis that has affected so many.
In Europe, the rules are stricter. They don’t allow the same level of processing and additives that we see here. This difference made me an obsessive label reader. I began researching everything, wanting to make sure my family was getting the best. It’s a bit like detective work, finding the hidden culprits in our food. That’s why making this Honey Lemon Poke Cake feels like a small victory. I know exactly what’s in it—real, natural ingredients. It’s my way of honoring the past, where food was simple and pure, and doing my best to keep those traditions alive in a world that’s become much more complicated.
Did You Know?
Poke cakes became popular in the 1970s when Jell-O introduced the idea of poking holes in a cake and filling them with flavorful gelatin. This technique made the cake more colorful, flavorful, and moist. Over the years, poke cakes have evolved with various fillings, such as pudding, fruit purees, and syrups, like this refreshing honey lemon syrup that gives the cake a zesty, moist texture. If you do use Jell-O, watch the brand you buy to avoid Jell-O with artificial flavors, colors, and preservatives. This variation, topped with a buttercream frosting, is a perfect dessert for any occasion.
Yield: 12 servings
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup honey
2 large eggs
1/2 cup whole milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Honey Lemon Syrup:
1/2 cup honey
1/4 cup fresh lemon juice
For the Buttercream Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Personal Tip: Greasing and flouring the pan ensures your cake doesn’t stick, making it easier to remove after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Personal Tip: Whisking the dry ingredients together first helps to evenly distribute the baking powder and salt, ensuring an even rise in your cake.
Cream Butter and Honey: In a large mixing bowl, beat the softened butter and honey until light and fluffy.
Personal Tip: Creaming the butter and honey properly is crucial for a light and airy cake texture.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Personal Tip: Adding eggs one at a time helps the batter absorb them more evenly, preventing it from curdling.
Combine Wet Ingredients: In another bowl, mix the milk, lemon juice, lemon zest, and vanilla extract.
Personal Tip: Fresh lemon juice and zest give a vibrant citrus flavor that’s hard to beat with bottled juice.
Combine All Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
Personal Tip: Alternating wet and dry ingredients helps prevent overmixing, which can make the cake tough.
Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Personal Tip: Check the cake at 25 minutes to avoid overbaking, which can dry out the cake.
Cool: Allow the cake to cool completely in the pan on a wire rack.
Personal Tip: Letting the cake cool fully is important before adding the syrup and frosting, so the layers don’t melt.
Prepare the Syrup: In a small saucepan, heat the honey and lemon juice over medium heat until well combined and slightly thickened.
Personal Tip: Stir constantly to prevent the syrup from burning and to ensure it’s smooth.
Poke the Cake: Using a skewer or the handle of a wooden spoon, poke holes all over the cake at 1-inch intervals.
Personal Tip: Make sure the holes are deep enough to allow the syrup to soak in, but not so deep that it goes all the way through to the bottom.
Pour the Syrup: Pour the honey lemon syrup over the cake, making sure it seeps into the holes. Let the cake sit for at least 30 minutes to absorb the syrup.
Personal Tip: Pour slowly to give the syrup time to soak into the cake evenly.
Beat Butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy.
Personal Tip: Beating the butter until creamy ensures a smooth base for your frosting.
Add Sugar and Cream: Gradually add the powdered sugar, beating on low speed until combined. Add the heavy cream, vanilla extract, and a pinch of salt, beating on high speed until the frosting is light and fluffy.
Personal Tip: Adjust the frosting’s consistency with more cream if needed, but add it slowly to avoid making it too thin.
Frost the Cake: Spread the buttercream frosting evenly over the cooled cake.
Personal Tip: For a professional finish, use an offset spatula dipped in hot water, then wiped dry, to smooth the frosting.
Nutritional Information (Per Serving): Calories: 400, Protein: 3g, Carbohydrates: 60g, Sugars: 40g, Total Fat: 15g, Saturated Fat: 9g, Sodium: 150mg, Fiber: 1g
Kitchen Tips, Great Ideas, How to Save Money:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps achieve a smooth batter and consistent texture in the cake.
- Slowly Pour the Syrup: When adding the honey lemon syrup, pour slowly to give the liquid time to absorb evenly into the cake. Make sure that each hole you poke absorbs some of the liquid.
- Fresh Lemons: Fresh lemon juice and zest add a vibrant flavor to the cake. Avoid bottled lemon juice, which can have preservatives.
- Buttercream Frosting Consistency: If the frosting is too thick, add a little more heavy cream (one tablespoon at a time) until you reach the desired consistency. If it’s too thin, add more powdered sugar.
- Smooth Frosting: For a smooth frosting finish, use an offset spatula. Dip it in hot water, wipe off the excess, and then use it to smooth the frosting.
- Flavor Enhancements: Add a teaspoon of almond extract to the frosting for a different flavor profile. This simple addition can elevate the taste of your cake.
- Storing the Cake: Store the cake in an airtight container in the refrigerator for up to 3 days. The honey helps keep the cake moist.
- Freezing the Cake: You can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw before frosting and serving.
- Serving Suggestions: Serve with a side of fresh fruit or a dollop of whipped cream for an added treat. Fresh berries also pair well with lemon and honey.
- Saving Money: Buy baking staples like flour, sugar, and butter in bulk to save money. Look for sales on these items and stock up when prices are low.
Read Your Labels On All The Products You Are Buying:
Reading labels on food products has become essential in today’s world, where the ingredients in our food can significantly impact our health. It’s crucial to be aware of what goes into the food we eat and to choose products with natural, wholesome ingredients. By understanding labels, we can make better choices for our families and ourselves, avoiding harmful additives, preservatives, and excessive sugars. It’s a small but powerful step towards he