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