betty's triple lemon "poke" cake

Name: Betty's triple lemon "poke" cake
Prep time: 20 min
Cook time: 1 h
Yield: 12
Cuisine: Australian
Ingredients: 6 eggs at room temp; 1 3/4 cup(s) full fat plain unsweetened yogurt, i use greek (can use sour cream); 1 cup(s) vegetable oil (not olive); 3 - 5 teaspoon(s) lemon zest (depends on how much you like lemon); 2 cup(s) sugar; 1/4 cup(s) lemon juice; 4 teaspoon(s) baking powder; 3 cup(s) flour; ## POKE "DRIZZLE" INGREDIENTS; 1 cup(s) lemon juice, fresh is recommended; 3/4 cup(s) sugar; ## LEMON GLAZE; 1 cup(s) icing sugar/confection sugarrr; 2 - 3 tablespoon(s) lemon juice, fresh is recommended

34 Pinches 1 Photo

Betty Bramanis

Sydney

Updated on Jun 25, 2021

Sweet, tart and so lemony! A silken, almost pound cake is heavily infused with lemon then a lemon drizzle poured over - don't forget to poke about 20 holes (using a skewer or chopstick). Cool in the tin until at room temperature - a lemon glaze can be added too. I have a son who is a lemon fiend and this was developed for him. Serve as a dessert with thick whipped cream (without the glaze). Or, add the glaze and serve as an impressive cake.

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Perfect for an afternoon afternoon tea or a get together with friends, triple lemon poke cake.

prep time 20 Min

cook time 1 Hr

method Bake

yield 12 - 14

Ingredients

6 eggs at room temp
1 3/4 cups full fat plain unsweetened yogurt, i use greek (can use sour cream)
1 cup vegetable oil (not olive)
3 - 5 teaspoons lemon zest (depends on how much you like lemon)
2 cups sugar
1/4 cup lemon juice
4 teaspoons baking powder
3 cups flour
POKE "DRIZZLE" INGREDIENTS
1 cup lemon juice, fresh is recommended
3/4 cup sugar
LEMON GLAZE
1 cup icing sugar/confection sugarrr
2 - 3 tablespoons lemon juice, fresh is recommended

How To Make betty's triple lemon "poke" cake

Step 1

Pre-heat oven to 170oC/350oF and well grease a large 12 cup fluted tube tin.

Step 2

Beat the yogurt, eggs, juice, zest and sugar until well combined and glossy - about 2 minutes.
Step 3

Add the baking powder and flour, beat to combine. Pour into the prepared tin and bake for 60 - 70 minutes until cooked when tested.
Step 4

Poke about 20 holes using a skewer and gently pour the cooled lemon drizzle over the cake, taking care to get it down the holes. Leave to cool in the tin. Remove from tin and serve with fresh whipped cream or top with the glaze and slice.
Step 5

DRIZZLE: After the cake has gone in the oven, make the drizzle. Place both the juice and sugar in a small sauce pan and gently heat until the sugar dissolves - stir regularly and reduce by about a quarter. Leave to cool until needed.
Step 6

GLAZE: in a bowl, mix the lemon juice and sart with two tablespoons of sugar and stir. If it is still looking a bit thick - add the other tablespoon a bit at a time.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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