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, usingthis recipe.
1/4 cup (35g / 1.2oz) corn flour (cornstarch)(notes)
1/4 teaspoon salt
2 teaspoon baking powder
3/4 cup (170g / 1.5 sticks) unsalted butter, softened
1 1/4 cups (250g / 8.8oz) white sugar
2 large eggs
2teaspoons almond extract
1 teaspoon vanilla extract or paste
1 1/4cup buttermilk, room temp
FOR THE LEMON CURD FILLING
FOR THE RICOTTA CREAM
½ teaspoon vanilla extract
Zest of 1.5 lemons
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.
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).
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.