Lemon Poke Cake

By Sugar Salt Magic · 150 min

Ingredients

Instructions

1. Preheat the oven to 180C (160C fan) / 350F. Grease a 9×13 baking pan and line it with baking paper, letting the paper rise above the short sides.
2. Zest one lemon, then juice the lemons to get ⅓ cup of juice. Set aside.
3. Whisk together the flour, cornflour, baking powder, baking soda and salt in a medium bowl. Set aside.
4. Beat the butter, vegetable oil and sugar until pale and creamy, about 2 minutes.
5. Add the eggs one at a time, beating each until smooth. Scrape down the bowl sides from time to time.
6. In a jug, mix the buttermilk, ¼ cup of the lemon juice, the lemon zest and the vanilla.
7. Add a third of the flour mixture to the butter and egg mixture and mix until just combined. Then add half the buttermilk mixture and mix until just combined.
8. Switch to a spatula and repeat with the remaining flour, buttermilk and flour, mixing each addition until just combined.
9. Spread the batter evenly in the prepared tin, leaving the centre slightly lower than the edges.
10. Bake for about 28 minutes, starting to check 2-3 minutes early. It is done when a toothpick inserted comes out with just a crumb or two.
11. Warm the lemon curd and the remaining tablespoon of lemon juice in a small saucepan until just warm and runny.
12. Poke holes all over the cake about 1 inch apart using the thick end of a chopstick. Pour the warm lemon curd over the top, spread it out and nudge it into the holes.
13. Leave the cake to cool completely.
14. Beat the cream, sugar and vanilla to stiff peaks in a stand mixer or large bowl, taking care not to overmix. Spread over the cooled cake and top with more lemon zest. Serve, or chill and bring to room temperature 30 minutes before serving.

Summarized from Sugar Salt Magic's video. Watch it for the details.