The flavours of almond and lemon merge beautifully in this soft and fluffy Almond Lemon Poke Cake. This perfect Spring treat is just what you need for your next gathering.
2 2/3cups(340g) plain (AP) flour (spooned and measured carefully)
1/3cupcornflour
1/2teaspoonsalt
2teaspoonbaking powder
1cupbuttermilk, room temp
For the Lemon Glaze
2cupsicing sugar
1/3cupfresh lemon juice
For the Topping
1cupmilk
3tablespoonplain flour(note 1)
230gbutter, at room temp
1cupcaster sugar
Pinch of salt
1/2 teaspoonalmond extract
½teaspoonvanilla bean paste
2teaspoonlemon zest (split in half)
¼cupsliced natural almonds.
For best results, always weigh ingredients where a weight is provided
Instructions
Start with the cake: Grease and flour a large baking tin approximately 25cm x 38cm. Line the base with baking paper. Preheat the oven to 160C (320F).
In the bowl of a stand mixer beat together the butter and sugar until light and creamy. Scrape down the bowl from time to time. Add the eggs one at a time and beat well between each. Add the vanilla and almond extracts.
In a separate bowl, sift together the flour, cornflour, salt and baking powder. With the stand mixer on the lowest speed, add 1/3 of the flour mix until just mixed. Now add half of the buttermilk. Follow with flour again, then buttermilk and the last of the flour mixing only until just incorporated. (if you overmix at this point, the cake won't be light and fluffy). Pour the batter into the prepared tin, smooth out and place in the oven for 20-25 minutes until the edges are golden and a toothpick inserted comes out clean.
While the cake is baking, mix together the icing sugar and lemon juice to make the lemon glaze.
As soon as you take the cake out of the oven, make holes all over with the end of a wooden spoon or I used a couple of skewers held together and wiggled them around to make the holes a little bigger. Pour and spread the lemon glaze all over and make sure it seeps down into the holes. Set aside to cool.
For the frosting, whisk the milk and flour together in a small saucepan over a low heat. Keep whisking until it thickens. It needs to be quite thick like a thick custard. Cool this mix completely before using it in the frosting. You can cool it quickly by pouring it into a cool bowl (cover with plastic wrap so that it doesn't form a skin) and placing in the fridge or freezer.
Once the milk and flour mix and cake are all cool, beat together the butter and sugar until really light and creamy. About 5 minutes. Scrape down the bowl a few times through the process. Add the milk mixture to the butter and sugar and beat for another 5-7 minutes. If it looks like it separates near the start, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting. Finally add the almond extract, vanilla extract, 1 teaspoon of the lemon zest and pinch of salt and beat until incorporated.
Spread the frosting all over your cake and then sprinkle the top with sliced almonds and the rest of the lemon zest.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.