Lemon Poke Cake With Lemon Mascarpone Frosting
This lemon poke cake is made with a moist and tender lemon cake, lemon condensed milk filling, and lemon mascarpone frosting.
Ingredients
- 230 g Butter unsalted, softened
- ½ teaspoon Kosher salt
- 1 ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Lemon zest
- ½ cup Sour cream
- 4 Eggs
- ⅓ cup Lemon juice freshly squeezed
- 2 ½ cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 cup Buttermilk
Filling
- 14 oz Sweetened condensed milk
- ¼ cup Lemon juice fresh
Lemon mascarpone whipped cream
- 340 g Mascarpone cheese softened
- 1 ½ cups Heavy cream
- 1 cup Powder sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
Instructions
- Preheat an oven to 180c (350f) and prepare a 9 by 13 inch pan with parchment paper.
- Into a big mixing bowl, add the soft butter, granulated sugar, kosher salt, vanilla extract, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the eggs, lemon juice, and sour cream, and mix until well combined.
- Add ½ of the flour, ½ of the buttermilk, baking powder, and baking soda, and mix until almost combined.
- Add the rest of the flour and buttermilk and mix the cake batter until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 20-30 minutes and poke holes using the back of a wooden spoon.
- In a medium mixing bowl, add the sweetened condensed milk and lemon juice and mix until well combined.
- Pour the mixture on top of the cake and spread it out all over the cake using a spoon or an offset spatula. Ensure the holes fill out with the filling.
Make the lemon mascarpone whipped cream
- Into a big mixing bowl, add the heavy cream, kosher salt, vanilla extract, and sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
- Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
- Top the cake with the cream and spread it evenly. Make swirls using an offset spatula and sprinkle more lemon zest and top with sliced lemon (optional). Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- After baking your cake, use the round end of a wooden spoon handle to poke holes evenly across the surface of the cake. These holes will later be filled with luscious fillings and toppings.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I understand the temptation to frost the cake right out of the oven, but it's best to let it cool for at least 1 hour. This will help the cake firm up, prevent it from crumbling, and keep the frosting from melting.
Nutrition
Calories: 722kcalCarbohydrates: 78gProtein: 11gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 177mgSodium: 448mgPotassium: 264mgFiber: 1gSugar: 46gVitamin A: 1577IUVitamin C: 10mgCalcium: 247mgIron: 2mg
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