Bettys Triple Lemon Poke Cake Recipes

LEMON POPPY SEED POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.
• Cool cake on cooling rack 5 minutes, then poke holes in top of cake with fork or toothpick every 1/2 inch. Drizzle lemon syrup over cake. Cool completely on cooling rack, about 1 hour.
• Spread frosting evenly on top of cake. Sprinkle with lemon peel.

LEMON LIME POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding 2 teaspoons of the lemon peel. Cool in pan on cooling rack 20 minutes.
• Meanwhile, in small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Pour gelatin slowly over cake to fill holes. Cool completely, about 1 hour longer.
• In small bowl, mix frosting, lime peel and remaining 1 teaspoon lemon peel until well blended. Frost cake. Sprinkle with sugar.

BETTY'S TRIPLE LEMON "POKE" CAKE

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.