Lemon Poke Cake With Lemon Mascarpone Frosting
richanddelish.com
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This lemon poke cake is made with a moist and tender lemon cake, lemon condensed milk filling, and lemon mascarpone whipped cream.
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Into a big mixing bowl, add the soft butter, granulated sugar, kosher salt, vanilla extract, and lemon zest.
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Mix with an
electric hand mixer
until creamy and smooth for about 3 minutes.
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Add the eggs, lemon juice, and sour cream, and mix until well combined.
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Add ½ of the flour, ½ of the buttermilk, baking powder, and
baking soda
, and mix until almost combined.
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Add the rest of the flour and buttermilk and mix the cake batter until just combined.
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Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes.
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Let the cake cool in the pan for 20-30 minutes and poke holes using the back of a wooden spoon.
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Pour the mixture on top of the cake and spread it out all over the cake using a spoon or an offset spatula.
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Top the cake with the cream and spread it evenly. Make swirls using an offset spatula.
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Find the full recipe on our website richanddelish.com or click on the link below!
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