Lemon Poke Cake (Oklahoma)

For awesome cake recipes from scratch look to the south; this Oklahoma Cake has a delicious tangy flavour combination to it. Combined with cream cheese and you end up with one heck of a tasty, moist cake.

Lemon Cake:
2 cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. sea salt
½ cup butter, softened
1½ cups raw sugar
3 large eggs
1 Tbsp. lemon juice, freshly squeezed
1½ tsp. lemon zest
1 cup sour cream

Topping:
14 oz sweetened condensed milk
¼ cup lemon juice, freshly squeezed

Frosting:
8 oz cream cheese, softened
3 cups confectioners' sugar
1 Tbsp. lemon juice, freshly squeezed

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" baking pan.

Make the Lemon Cake:
Whisk together flour, baking powder and salt. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in lemon juice and lemon zest. Gradually add flour mixture, mixing just until combined. Stir in sour cream. Transfer the batter to the prepared pan.

Bake for 25-30 minutes, or until a pick inserted into the center comes out clean.

Make the Topping:
Whisk together the condensed milk and ¼ cup lemon juice until smooth. Using the round handle of a wooden spoon, poke holes about ½" apart over entire surface of warm cake, making sure not to poke all the way to the bottom of the cake. Pour the mixture over the cake. Note that not all of the mixture will be absorbed into the cake.

Allow the cake to cool completely. Refrigerate the cake for at least 1-2 hours to allow the topping to set and soak into the cake.

Make the Frosting:
Beat the cream cheese, confectioners' sugar and 1 Tbsp. lemon juice until smooth. Spread evenly over topping of cool cake. Refrigerate at least an hour before serving.

Keep cake refrigerated.