Fresh Lemons: The heart and soul of this cake! Using fresh, vibrant lemons is absolutely essential for achieving the best, most authentic lemon flavor. You’ll need both the zest (for intense aromatic oils that infuse the cake and curd) and the juice (for the bright, tangy liquid component of both the cake batter and the rich lemon curd). Don’t skimp on freshness here – it makes all the difference!

Chamomile Tea: This unique ingredient is what gives our poke cake its signature comforting and subtly floral twist. You can use either loose-leaf chamomile tea or tea from individual bags. I personally prefer loose-leaf as it often provides a more robust and flavorful infusion, but both options work beautifully. It’s important to note that I don’t recommend using fresh chamomile flowers unless you are certain they are a variety specifically cultivated for culinary use and consumption. Wild or garden-variety fresh chamomile can sometimes be quite bitter and less palatable. Additionally, you would need significantly more fresh flowers (double or triple the amount) to achieve the same flavor intensity as dried chamomile tea.

Heavy Whipping Cream: This rich cream is central to creating the light, airy, and utterly delicious topping for our cake. It gets a special treatment by being infused with chamomile, which then gets whipped to perfection, resulting in a dreamy, fragrant cloud that crowns your dessert.

All-Purpose Flour: For the most consistently perfect cake texture, I highly recommend weighing your flour using a kitchen scale. This method ensures maximum accuracy, preventing a cake that’s either too dense from too much flour or too crumbly from too little. If a scale isn’t available, measure correctly by first fluffing the flour in its bag with a fork, then gently spooning it into a measuring cup. Level off the excess with the flat edge of a knife, being careful not to pack the flour down into the cup.

Lemon Curd: While store-bought lemon curd can be a convenient shortcut, this recipe includes instructions for making your own homemade lemon curd. I strongly advocate for making it from scratch because the flavor is incomparably richer, more vibrant, and intensely lemony, with a luxuriously smooth and creamy texture that store-bought versions simply can’t match. If you do opt for a pre-made variety, you will need approximately 3 cups of high-quality lemon curd.

Buttermilk & Sour Cream: This dynamic duo is a secret weapon for an incredibly moist, tender, and fluffy cake. The acidity in both ingredients reacts with the leavening agents, contributing to the cake’s light texture, while their fat content ensures supreme moisture. If buttermilk isn’t readily available in your store, kefir can be used as a substitute, though it might not yield quite the same results. Alternatively, you can easily make your own homemade buttermilk: simply combine 1 cup of warm whole milk or 2% milk with 1 tablespoon of white vinegar, apple cider vinegar, or even lemon juice. Stir the mixture and let it sit for about 10 minutes until it visibly thickens and curdles slightly.

Olive Oil: I’m a huge fan of incorporating olive oil into my lemon cake recipes. It not only contributes to an exceptionally soft and tender crumb but also introduces a subtle, nuanced olive oil flavor that is simply divine and adds a touch of Mediterranean sophistication. In fact, I love this combination so much that I even have a dedicated lemon olive oil cake recipe that uses only olive oil, no butter, because the results are so exquisite.

Unsalted Butter: The combination of both butter and olive oil is key to crafting a cake that excels in both flavor and texture. Butter provides that classic, rich, and undeniably buttery taste we all love, while the olive oil ensures the cake remains incredibly tender and moist, preventing any dryness often associated with butter-only cakes. This blend offers the best of both worlds.

Step 1: Infuse the Sugar with Flavor. Begin by preheating your oven to 190°C (355°F). In a large mixing bowl, combine the granulated sugar, finely grated lemon zest, and dried chamomile tea. Using your fingers, gently rub these ingredients together. This crucial step helps to release the essential oils from the lemon zest and the aromatic compounds from the chamomile, infusing the sugar with deep, vibrant flavors before it’s even mixed into the batter.

Step 2: Cream the Fats and Sugar. To the fragrant sugar mixture, add the softened unsalted butter, olive oil, and sea salt. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat these ingredients together on medium speed until the mixture becomes wonderfully light, pale, and fluffy. This creaming process incorporates air, which is vital for a tender cake texture.

Step 3: Incorporate Wet Ingredients. Add the large eggs to the butter and sugar mixture, one at a time. After each egg addition, beat well until it is fully incorporated into the batter, scraping down the sides of the bowl as needed. This prevents the batter from curdling. Once all eggs are in, add the pure vanilla extract, fresh lemon juice, room temperature sour cream, and buttermilk, blending until just combined. The mixture might look slightly curdled at this stage, which is perfectly normal.

Step 4: Combine Dry and Wet Ingredients. In a separate bowl, sift together the all-purpose flour, baking soda, and baking powder. Sifting helps to aerate the flour and remove any lumps, ensuring a smooth batter. Gradually add the sifted dry ingredients to the wet ingredients. Mix very gently, either by hand with a spatula or on the lowest speed of your mixer, just until a smooth batter forms and no streaks of flour are visible. Be careful not to overmix, as this can develop the gluten and lead to a tough, dense cake.

Step 5: Bake and Cool. Generously grease the bottom and sides of your chosen baking vessel – either an 8″ x 12″ baking pan or a shallow round Dutch oven (which often yields a moister cake). Transfer the prepared cake batter into the greased pan, spreading the top evenly with a spatula. Bake for 28-32 minutes, or until a wooden skewer or toothpick inserted into the center comes out mostly clean with only a few moist crumbs attached. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack before proceeding to the assembly steps. A fully cooled cake prevents the lemon curd from melting and ensures the poked holes hold their shape.

Step 1: Prepare the Egg and Sugar Base. In a non-metal saucier or saucepan (to prevent a metallic taste in the curd, see expert tips), combine the whole eggs, egg yolks, and granulated sugar. Whisk or stir them together thoroughly until the eggs are completely broken up and the mixture is smooth. This step ensures an even consistency for the curd.

Step 2: Add Lemon & Seasoning. Into the egg and sugar mixture, stir in the freshly squeezed lemon juice, vibrant lemon zest, and a pinch of sea salt. The lemon juice and zest provide the signature tang and aroma, while the salt balances the sweetness and brightens the flavors. Mix until all ingredients are well combined.

Step 3: Cook until Thickened. Place the saucier over low heat. Cook the curd mixture, stirring constantly and diligently with a whisk or rubber spatula, until it comes to a gentle simmer, begins to bubble, and thickens significantly. It should be thick enough to coat the back of a spoon. This continuous stirring is vital to prevent the eggs from scrambling and to ensure a silky smooth curd.

Step 4: Enrich with Butter and Cool. Once the curd has thickened, remove it from the heat and stir in the unsalted butter until it is completely melted and the curd is smooth and glossy. For an extra-silky texture, you can strain the hot curd through a fine-mesh sieve into a clean bowl, pushing it through with a spatula to remove any potential bits of cooked egg or zest. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming and let it cool completely to room temperature, then refrigerate until thoroughly chilled and firm enough to use.

Step 1: Infuse the Cream. In a clean saucier or small saucepan, combine the heavy whipping cream and the chamomile tea. Heat the mixture over low heat, stirring occasionally, until it just begins to steam around the edges – do not let it boil. Immediately remove the saucier from the heat. Allow the chamomile to steep in the warm cream for 10 minutes to infuse its subtle, comforting flavor.

Step 2: Strain and Chill. After steeping, carefully strain the chamomile tea out of the cream using a fine-mesh sieve. Discard the spent chamomile. Transfer the infused cream to a clean bowl, cover it, and refrigerate it for at least 2-4 hours, or ideally overnight, until it is thoroughly chilled. Cold cream whips up much more easily and holds its shape better.

Step 3: Whip the Cream. When you’re ready to assemble and top the cake, pour the thoroughly chilled chamomile-infused cream into a large, cold mixing bowl. Add the powdered sugar and vanilla extract. Using an electric mixer (stand mixer with whisk attachment or a hand mixer), whip the mixture on medium-high speed until stiff peaks form. Be careful not to overwhip, as this can lead to a grainy texture. The cream should be thick, smooth, and easily spreadable.

Step 1: Poke the Cake. Ensure your lemon cake is completely cooled. Using the back of a wooden spoon, a round handle of a spatula, or even a chopstick, gently poke holes into the entire surface of the cake. Aim for holes that go almost all the way to the bottom but don’t pierce through the base. Space them evenly, about 1 inch apart, to allow the lemon curd to seep into every section.

Step 2: Fill with Lemon Curd. Take your chilled homemade lemon curd. Pour most of it evenly over the poked cake, allowing it to slowly seep into all the holes. Spread the curd gently across the entire surface. Reserve approximately ¼ cup of the lemon curd for a decorative swirl on top later.

Step 3: Add Whipped Cream. Once the lemon curd has settled into the cake, carefully spread the freshly whipped chamomile cream over the entire top surface, extending it smoothly to the edges of the cake. Create soft swirls or an even layer, depending on your preferred aesthetic.

Step 4: Garnish and Serve. Take the reserved ¼ cup of lemon curd and dollop it randomly over the whipped cream. Using a small offset spatula or the back of a spoon, gently swirl the curd into the cream to create an elegant marbled effect. For an extra touch of beauty and to highlight the chamomile infusion, scatter a few fresh or dried chamomile flowers on top just before serving. Store the assembled lemon poke cake covered in the fridge to keep it fresh and firm.

✔️ Expert Tips for a Flawless Lemon Poke Cake

1. Always Weigh Your Flour for Precision: This is arguably the most critical tip for achieving a consistently perfect cake texture. Flour can easily be over-measured by volume, leading to a dry, dense cake. Investing in an affordable digital kitchen scale ensures you use the exact amount of flour (360g for this recipe), resulting in a cake that is perfectly moist and tender every time. If you absolutely must use measuring cups, remember to fluff your flour with a fork, spoon it gently into the cup (without packing it down), and then level off the top with the flat edge of a knife.
2. Do Not Overmix the Cake Batter: Once you add the dry ingredients (flour, baking soda, baking powder) to the wet ingredients, it’s incredibly important to mix gently and only until the ingredients are just combined and no streaks of dry flour remain. Overmixing develops the gluten in the flour, which can lead to a tough, chewy, and dry cake, rather than the soft, fluffy texture we’re aiming for. Stop mixing as soon as the batter looks uniform.
3. Avoid Overwhipping the Cream: When preparing the chamomile-infused whipped cream, keep a close eye on it. Whip until it just reaches stiff peaks – meaning when you lift the whisk, the cream holds its shape firmly. Overwhipping will cause the cream to become grainy, curdled, and lose its smooth, airy consistency. It’s better to slightly underwhip and continue for a few more seconds if needed than to go too far.
4. Prevent a Metallic-Flavored Curd: Lemon curd is acidic, and it can react with certain metals, especially aluminum or some stainless steel, potentially imparting an unpleasant metallic taste. To avoid this, always cook your lemon curd in a non-reactive saucepan, such as an enamel-coated cast iron pan (like the one I used), glass, or ceramic. If you only have stainless steel, ensure you transfer the hot curd immediately after cooking into a non-metal container (glass jar, ceramic bowl) to cool and store.
5. Ensure All Cold Ingredients are at Room Temperature (for the Cake): For the cake batter, make sure your eggs, buttermilk, and sour cream are all at room temperature. Room temperature ingredients emulsify much better, creating a smoother, more uniform batter, and contribute to a more tender, evenly baked cake.
6. Cool the Cake Completely: Before poking holes and adding the lemon curd, allow the cake to cool completely. A warm cake will absorb the curd differently, potentially making it overly soggy, and the whipped cream topping would melt. Patience is key for the best texture and appearance.

🥄 Make Ahead Tips for Your Lemon Poke Cake

This delightful Lemon Poke Cake can be prepared in stages, making it a perfect dessert to plan ahead for gatherings or when you want to minimize last-minute stress. Here’s how you can make individual components in advance:

Lemon Curd: The homemade lemon curd is a fantastic component to prepare ahead of time. You can make it up to 2 days before you plan to assemble the cake. Once cooked and cooled, transfer it to a clean, non-metal airtight container or jar and store it in the refrigerator. This allows the flavors to meld beautifully and ensures it’s perfectly chilled and thick when you’re ready to fill the cake.

Lemon Chamomile Cake: The cake itself can be baked up to 1 day prior to assembly. After baking, allow it to cool completely at room temperature. Once cool, cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out, and store it in the refrigerator. Having the cake ready means you only need to focus on the filling and topping on the day of serving.

Chamomile Whipped Cream Base: You can steep the heavy cream with chamomile and strain it up to 2 days in advance. Once strained, transfer the infused cream to a clean, airtight container and keep it thoroughly chilled in the refrigerator. It’s crucial, however, to only whip the cream when you are just about ready to top the cake. Whipped cream is best enjoyed fresh, as it tends to lose its airy volume and may weep if whipped too far in advance.

Storage Instructions for Lemon Poke Cake

Due to its fresh whipped cream topping and lemon curd filling, this Lemon Poke Cake needs to be stored properly to maintain its freshness and quality. Store the assembled cake, covered tightly with plastic wrap or in an airtight cake container, in the refrigerator for up to 4 days. Covering it is essential to prevent it from drying out and absorbing other odors from the fridge.

While the cake is delicious served slightly chilled directly from the refrigerator, allowing it to sit at room temperature for about 15-20 minutes before serving can enhance its flavors and soften the texture, making it even more enjoyable. Always return any leftovers to the refrigerator promptly after serving to keep the whipped cream stable and safe.

Absolutely, yes! I specifically developed and tested this recipe to be versatile, so you can successfully bake it in either a rectangular 8″ x 12″ baking pan or a round Dutch oven. While both options work well, I personally found that baking the cake in a cast iron enamel-coated Dutch oven often resulted in a slightly moister cake with more even heat distribution, which can be beneficial for consistent baking. However, a standard baking pan will still yield a fantastic and delicious cake!

Yes, you certainly can use homemade buttermilk if you don’t have store-bought on hand. While store-bought buttermilk sometimes offers a slightly more consistent tang and thickness, homemade buttermilk works wonderfully in a pinch and will still contribute to the cake’s excellent moisture and texture. To make it yourself, simply combine 1 cup of room temperature whole milk or 2% milk with 1 tablespoon of an acid like white vinegar, apple cider vinegar, or even fresh lemon juice. Stir it gently with a spoon and let it sit for about 10 minutes. You’ll notice it will thicken and curdle slightly, indicating it’s ready to use.

Yes, you can absolutely omit the chamomile from both the cake and the whipped cream if you prefer a pure lemon flavor. Removing it will not impact the texture or structure of the cake whatsoever; it will only affect the flavor profile. However, I truly encourage you to give the chamomile a try! It imparts such a beautiful, mildly floral, and comforting flavor that is delicate and surprisingly sophisticated, without being overpowering or tasting “soapy.” It truly elevates the lemon experience in a unique way.

While you technically can use store-bought lemon curd to save time, I highly, highly recommend making your own from scratch for this recipe. Homemade lemon curd is unequivocally superior in every way: it boasts a much more natural, vibrant, and intense lemon flavor, a luxuriously thick and creamy texture, and an overall richness that store-bought versions often lack. If you opt for store-bought, choose a high-quality brand for the best possible outcome.

I haven’t personally tested this specific recipe with gluten-free flour, so I cannot guarantee the results. However, many bakers have success by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend (one that specifically includes xanthan gum) designed for baking. If you decide to give it a try, please let us know how it turns out in the comments – your feedback would be incredibly valuable!

Lemon Poke Cake with Chamomile Infusion

Mary

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