Light, fluffy, moist and tangy, this lemon poke cake is the perfect bright and zingy cake. It’s easy to make and everyone will be craving seconds.
Ingredients
FOR THE CAKE
▢260 g plain flour (all-purp flour) (2 cups / 9.2oz)
▢35 g cornflour (US cornstarch) (¼ cup / 1.2oz) (notes)
▢1 ½ teaspoons baking powder
▢½ teaspoon baking soda (bicarb soda)
▢½ teaspoon salt
▢300 g white granulated sugar (1 ½ cups / 10 ½oz)
▢113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
▢¼ cup vegetable oil (60ml_
▢3 large eggs, room temp
▢¾ cup buttermilk, room temp (180ml)
▢1-2 medium lemons
▢1 teaspoon vanilla extract, optional
▢1 cup lemon curd
FOR THE CHANTILLY CREAM
▢2 cups thickened cream (heavy whipping cream)
▢¼ cup white granulated sugar
▢2 teaspoons vanilla extract (or vanilla bean paste)
▢more lemon zest to top
For best results, always weigh ingredients where a weight is provided
Equipment
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