Triple Lemon Poke Cake Recipes

Steps:

• Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
• Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
• Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
• Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
• Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.

Steps:

• 1. Pre-heat oven to 170oC/350oF and well grease a large 12 cup fluted tube tin.
• 2. Beat the yogurt, eggs, juice, zest and sugar until well combined and glossy - about 2 minutes.
• 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.
• 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.
• 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.
• 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.