Poked Lemon Cake

Ingredients

• 250 g All-purpose flour (sift to avoid lumps)
• 200 g Granulated sugar (granulated)
• 250 ml Whole milk (at room temperature)
• 150 g Unsalted butter (softened, not melted)
• 3 units Eggs (at room temperature)
• 2 units Organic lemons (zest and juice, keep juice for the cream)
• 250 g Mascarpone (at room temperature)
• 200 ml Heavy cream (35% fat) (very cold for whipped cream)
• 15 ml Poppy seeds (about 1 tablespoon)
• 30 g Cornstarch (2 tablespoons)
• 5 ml Vanilla extract (1 teaspoon)
• 5 g Baking powder (1 teaspoon)
• 2.5 g Baking soda (½ teaspoon)
• few drops drops Yellow food coloring (optional, for cream color)
• 5 g Fresh basil (chopped leaves for garnish)
• 1 pinch Salt (fine salt)
• 30 g Butter (for lemon cream) (to incorporate at the end of cooking)
• 80 g Powdered sugar (for mascarpone frosting)

Instructions

1. Lemon milk

   In a bowl, pour the milk and the juice of one lemon, stir lightly and let rest for 5 minutes so the milk thickens slightly.

   Time: PT5M

2. Dry ingredients

   Sift the flour with the baking powder, baking soda and salt into another bowl.

   Time: PT2M

3. Butter and sugar

   In a large mixing bowl, beat the softened butter with the sugar until the mixture is pale and airy.

   Time: PT3M

4. Aromatics

   Fold in the finely grated zest of both lemons then the vanilla extract.

   Time: PT1M

5. Eggs

   Add the eggs one at a time, beating well after each addition to prevent the batter from curdling.

   Time: PT2M

6. Batter mixing

   Add alternately one third of the dry ingredients then the lemon milk, finishing with the dry ingredients. Mix on medium speed until homogeneous.

   Time: PT3M

7. Poppy seeds

   Stir in the poppy seeds and mix lightly to distribute evenly.

   Time: PT1M

8. Baking

   Butter and flour a 22 cm cake pan, pour in the batter and smooth the top. Bake for 30 minutes at 180°C.

   Time: PT30M

   Temperature: 180°C

9. Lemon cream

   In a saucepan, whisk the sugar and cornstarch, add the lemon juice and cook for 3 minutes over medium heat. Add the milk, a few drops of yellow coloring and continue cooking until thickened (about 5 minutes). Remove from heat, stir in the butter until fully melted. Let rest for 10 minutes.

   Time: PT12M

10. Poke and fill

    Remove the cake from the oven, let it warm for 5 minutes, then poke regular holes across the surface with the handle of a wooden spoon. Pour the lemon cream into the holes and smooth the surface with a spatula.

    Time: PT10M

11. Cooling

    Allow the cake to cool completely at room temperature, at least 1 hour, before applying the frosting.

    Time: PT1H

12. Mascarpone frosting

    In a bowl, beat the mascarpone with the powdered sugar until smooth. In another bowl, whip the very cold heavy cream until firm peaks form, then gently fold it into the mascarpone.

    Time: PT5M

13. Lemon segments

    Peel the lemons using a sharp knife, remove the segments between the membranes and cut them into small pieces. Set aside for decoration.

    Time: PT5M

14. Assembly

    Spread the mascarpone frosting over the top of the cake, arrange the lemon segments and sprinkle with chopped basil. Let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour, gluten‑free flour
• Instead of Granulated sugar: cane sugar
• Instead of Whole milk: semi‑skimmed milk
• Instead of Unsalted butter: margarine
• Instead of Eggs: organic chicken eggs
• Instead of Organic lemons: yellow lemon
• Instead of Mascarpone: cream cheese
• Instead of Heavy cream (35% fat): whipping cream
• Instead of Poppy seeds: sesame seeds
• Instead of Cornstarch: potato starch
• Instead of Vanilla extract: vanilla bean
• Instead of Baking powder: baking powder
• Instead of Baking soda: baking soda
• Instead of Yellow food coloring: a pinch of turmeric powder
• Instead of Fresh basil: mint
• Instead of Salt: sea salt
• Instead of Butter (for lemon cream): margarine
• Instead of Powdered sugar: granulated sugar

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Electric mixer
• Whisk
• Silicone spatula
• 22 cm cake pan
• Oven
• 20 cm saucepan
• Zester or microplane
• Cutting board
• Paring knife
• Wooden spoon
• Cooling rack
• Pastry bag or tablespoon (optional)

Critical Steps — Do Not Skip

• Cream the butter and sugar
• Incorporate the eggs one by one
• Bake the cake
• Prepare the lemon cream
• Poke the cake and fill

Chef Tips from the Video

• Zest the lemons before juicing to avoid losing zest
• Use unsalted butter to better control salt level
• Sift dry ingredients twice for an ultra‑light texture
• For perfectly regular holes, use the handle of a tablespoon and turn it gently

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container, up to 3 days maximum.

Freezer: Wrap the cake in two layers of plastic film then place in a freezer bag, up to 1 month.

Room temperature: At room temperature the cake lasts only 2‑3 hours, mainly because of the lemon cream.

Make-Ahead Tips

• Prepare the lemon cream the day before and keep it refrigerated
• The cake can be baked 24 hours ahead, then kept cool before assembly
• Mascarpone frosting stabilizes better if chilled for 30 minutes before use