Slices of lemon poke cake on a cooking rack
5 from 3 votes

Almond Lemon Poke Cake Recipe

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12 serves
Calories: 399kcal
Author: Marie Roffey
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This Almond Lemon Poke Cake, filled with lemon curd and topped with an easy ricotta cream topping, is incredibly easy to make. Made in a sheet pan so it’s easy to slice and serve too. 
You can use store-bought or homemade lemon curd, using this recipe.
Course: Afternoon Tea, Dessert, Sweets
Cuisine: American
Keyword: lemon poke cake, lemon poke cake recipe, ricotta cream

Ingredients

FOR THE CAKE

  • 2 1/4  cups  (340g / 12oz) plain (all purp) flour
  • 1/4  cup  (35g / 1.2oz) corn flour (cornstarch) (notes)
  • 1/4  teaspoon  salt
  • teaspoon  baking powder
  • 3/4  cup  (170g / 1.5 sticks) unsalted butter, softened
  • 1 1/4  cups  (250g / 8.8oz) white sugar
  • large eggs
  • 2 teaspoons  almond extract
  • teaspoon  vanilla extract or paste
  • 1 1/4 cup  buttermilk, room temp

FOR THE LEMON CURD FILLING

  • 3/4 cup lemon curd
  • 1 teaspoon milk

FOR THE RICOTTA CREAM

  • 1/2 cup heavy cream
  • 1/2 cup creamy ricotta
  • 2 tablespoons icing sugar
  • ½  teaspoon  vanilla extract
  • Zest of 1.5 lemons

Instructions

FOR THE CAKE

  • Grease a 9x13 baking tin. Line the base with baking paper then flour the sides. Preheat the oven to 180C / 350F / 160C (fan forced).
  • In a bowl, whisk together the flour, cornflour, salt and baking powder.
  • In the bowl of a stand mixer beat together the butter and sugar until very light and creamy (this can take 3-5 minutes). Scrape down the bowl from time to time.
  • Add the eggs and beat well to combine (the mixture may look split but that’s ok). Add the vanilla and almond extracts and mix through.
  • Use a spatula to stir through 1/3 of the flour mix until just combined. Now add half the buttermilk and mix through gently. Repeat with the remaining flour and buttermilk until just combined. (don't over mix at this point).
  • Spread the batter into the prepared tin, so that it's level and all the way to the edges.
  • Bake for 20-25 minutes until the edges are golden and a toothpick inserted comes out clean.
  • Heat the lemon curd in a saucepan until just a little warm and thinned a little. Add the milk and give it a stir.
  • Use the end of a chopstick to poke holes all over the cake about 1 inch apart.
  • Pour the warmed lemon curd over the top, then spread it out, making sure to nudge it into the holes so it can seep down.
  • Set the cake aside to cool completely.

FOR THE RICOTTA CREAM

  • Beat the cream to soft peaks. Add the ricotta, sugar, vanilla and lemon zest and beat until just combined.
  • Spread evenly over the cake and serve.

Video

Notes

  1. If you'd like to make your own, you can use this lemon curd recipe
  2. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.

TOOLS USED IN THIS RECIPE

  • A 9x13 inch baking tin
  • A silicone spatula so nothing gets left behind
  • A simple hand beater or stand mixer

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