Poked Lemon Cake
Recipe by 750g
A moist lemon cake, pierced with holes filled with a lemon cream, topped with mascarpone frosting and decorated with lemon segments and basil. Ideal for warm days, this tangy and refreshing dessert combines lightness and indulgence.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h 42m
Prep
42m
Cook
17m
Cleanup
2h 41m
Total
Cost Breakdown
Total cost:$9.16
Per serving:$1.14
Critical Success Points
- • Cream the butter and sugar
- • Incorporate the eggs one by one
- • Bake the cake
- • Prepare the lemon cream
- • Poke the cake and fill
Safety Warnings
- • Handle the hot oven (180°C) with care
- • The lemon cream saucepan heats quickly: use kitchen gloves
- • Do not let the cream boil to avoid protein coagulation
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