Bring a taste of springtime to your table with this lemon poke cake! Light, fluffy and airy lemon cake filled with homemade lemon curd and topped with mascarpone whipped cream frosting! It's so dreamy, creamy and full of zesty lemon flavour! Oh, and it's topped with more lemon curd and decorated with fresh lemon zest and lemon pieces! Get your lemon fix with this springy, oh so refreshing dessert!

WHY YOU WILL LOVE THIS LEMON CAKE?

• They are super soft, tender and fluffy in texture. Fresh homemade lemon curd filling makes it even more incredibly moist and drool-worthy.
• Ideal for beginners! It is very simple and easy to make. Even if you are a beginner at baking, you can make the perfect cake every single time! 
• The assembled cake is a complete show-stopper! Perfect for any occasion.

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INGREDIENTS YOU'LL NEED!

For exact quantities, head to the recipe card at the end of this post.

FOR THE LEMON CAKE

• Plain Flour/all-purpose flour: Make sure to measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Caster sugar or superfine sugar: I used caster sugar. If you can’t find caster sugar, make it at home. Simply pulse-blend the granulated sugar in your coffee grinder or food processor until the texture is super fine like fine sand but not powdery. It needs only 2-3 quick pulses.   
• Baking powder & baking soda: Both are used as leavening agents, which means they cause the cake to rise. 
• Unsalted butter and vegetable oil: I always love the buttery taste in cakes but at the same time I need softness in them when cold. Butter gives flavour and oil gives softness when cold. You can make them in advance and they will stay moist and softer for several days in the fridge if stored in an airtight container. It is best if you are using unsalted butter because you can control the amount of salt according to the recipe requirement.
• Eggs: Use eggs at room temperature 
• Salt: Little bit of salt is used to balance the sweetness. It also enhances the flavour of lemon.
• Vanilla extract: For flavour
• Plain yoghurt: makes the bread super moist. Yoghurt should be at room temperature. If you don’t have plain yoghurt, you can use sour cream or greek yoghurt.
• Milk (Full fat): It gives a creamy texture to the cake and also adds flavour.
• Lemon zest and juice: Star ingredient. In this recipe, both lemon zest and lemon juice are used to give this cake a strong burst of zesty lemon flavour. Make sure to peel, using a zester, only the outer yellow part of the lemon and not the white part as it's bitter. 

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FOR LEMON CURD

• I used homemade lemon curd because it is way better than store-bought one. But If you are in a hurry, you can substitute it with store-bought. You can find the recipe link for homemade lemon curd here!

FOR MASCARPONE WHIPPED CREAM FROSTING 

• Whipping cream/Double Cream/Heavy Cream (Chilled): It is best to use whipping cream or 35% cream (double cream) because any cream with less than 35% fat content will not whip or won't work. Whipping cream gives a smooth and creamy texture to this frosting.
• Mascarpone cheese (cold, straight out of the fridge): It is an Italian cream cheese with approximately 75% butterfat. It has a velvety texture and makes this frosting silky and smooth. It is less tangy and has a slightly sweet flavour.
• Icing sugar/powdered sugar: To sweeten the frosting and also gives a hold to the whipped cream.
• Vanilla extract

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EQUIPMENT REQUIRED 

• Electric hand mixer
• 9 x 9 inch baking pan.
• Large mixing bowls
• Wooden stick or wooden spoon
• Piping bag
• Offset spatula

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HOW TO MAKE LEMON CAKE

Step 1: First we'll make the Lemon sugar! This step is very important because most of the flavour in a lemon comes from the very outside of the zest so when lemon oil in the zest is mixed with sugar, it enhances the flavour. Using a zester, zest a whole lemon. Don’t go too far while zesting the lemon. Rotate the fruit while grating the lemon as you don’t need the white part of the lemon since it's bitter. In a small bowl, mix the sugar and lemon zest. Use your fingers to rub the zest into the sugar (about 1 minute). Lemon zest-infused sugar is ready. Set aside to infuse completely for about 5 minutes.

Step 2: Grease a 9x9 inch square pan with butter, line it with baking paper leaving it to overhang on two sides. It’s important because it is easy to remove the cake safely from the pan. Preheat the Fan oven to 155C/311F (for conventional oven 175C/347F).

Step 3: Sift plain flour, salt, baking soda and baking powder into a large bowl. Whisk together and set aside.

Step 4: Beat softened butter and lemon sugar for 1-2 minutes. Add in vanilla extract and oil, and beat for 1 minute. Then add eggs (one at a time), and beat after each addition. Make sure to scrape the bowl so the butter gets well mixed in.

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Step 5: Add in the milk and yoghurt, and whisk again until well incorporated. Scrape the sides of the bowl with a spatula as needed.

Step 6: Add in dry ingredients. Beat on low until it is just combined. Be careful not to overmix the batter if you want light and airy crumbs.

Step 7: Finally add the freshly squeezed lemon juice and combine until mixed.

Step 8: Pour the batter into the prepared baking pan and smooth the top with a spatula. Tap the pan on the counter to remove the air bubbles.

Step 9: Bake in the preheated oven for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Step 10: Remove from the oven and Let it rest for 30-40 minutes before removing it from the pan. Then remove from the pan using overhang baking paper and place on the wire rack to cool completely before filling and frosting (for about 1-2 hours).

HOW TO MAKE MASCARPONE WHIPPED CREAM FROSTING

Step 1: Chill the mixing bowl. Pour chilled whipping cream into the chilled bowl, then add icing sugar and whip on medium until soft peaks form. 

Step 2: Take out the cold Mascarpone cheese straight from the fridge. Give it a good mix in a bowl with vanilla extract before adding to the whipped cream. 

Step 3: Now add the mascarpone cheese to the whipped cream and whip until stiff peaks form (A stiff peak means if you turn your bowl upside down, it won't fall out). It will happen quickly, so keep an eye on it. It is ready to use. Use it right away. You can pipe it as well to make flowers with any nozzle of your choice.

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ASSEMBLY

• Once the cake has cooled completely, use the baking paper overhangs to place it over a serving board.
• Poke holes on the top of the cake using a wooden stick or the back of a wooden spoon. Fill a piping bag with lemon curd and pipe the lemon curd into the holes of the cake.
• Frost the top of the cake with a thick layer of mascarpone whipped cream frosting, using an offset spatula. Drop dollops of cooled lemon curd a few inches apart on the top of the frosting and make swirls, using the back of a spoon. Decorate the top with lemon zest and a few lemon pieces.
• Make 9 or 16 slices, using a sharp knife. It is best served when cold, pop it in the fridge before serving.

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PRO TIPS TO MAKE THE PERFECT LEMON POKE CAKE!

• Always use room-temperature ingredients to keep an even consistency of the batter like eggs, butter, milk and yoghurt.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, use proper measuring cups and spoons. Spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. 
• Don’t over-mix the batter. Once the dry ingredients are combined into the wet ingredients, stop mixing too much, otherwise, it will result in a dense cake.
• To get silky smooth frosting, sift the icing sugar before use. It should be added in batches.
• Always whip the chilled whipping cream.
• Mascarpone cheese should be cold. Before adding mascarpone to the whipped cream, give it a good mix with a spoon so in this way it can easily mix in the whipped cream. Avoid overbeating.
• If you feel that the frosting is a little bit grainy, add one tbsp of whipping cream and give it a good mix with a spatula. It will become fluffy again.

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FAQ

Can I Make This Cake In Advance?

Yes, you can bake it one day in advance but keep it in an airtight container. It will stay fresh and moist. It’s better to make a day ahead of serving because it is easy to assemble the cake when it is cold.

Can I Make This Frosting In Advance?

To get the best results, use it right away after whipping but it can stay stable in the fridge for 2 days if you keep it in an airtight container. Before assembling the cake, if the frosting looks grainy or separated, give it a short whip and it will be fluffy again.

Can I use store-bought Lemon curd?

Yes, you can! Although homemade lemon curd will be the best. You can still use store-bought curd especially if you’re in a hurry! 

How To Store This Cake?

Store any leftover cake in an airtight container in the fridge for up to 3-4 days. You can store any leftover frosting in the fridge in an airtight container for up to 2-3 days. Before use, give it a short whip so it will be fluffy again.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊