Tuesday, 16 May 2017

Lemon Cheesecake Poke Cake


There's no escaping a love for lemon flavoured anything in this house (these jam drops with lemon curd are still a hands down favourite), so when I spotted this recipe in a recent recipe magazine I knew I had to make it.

But as I read through the list of ingredients, I realised it was a packet mix. Now, I've got nothing against packet mixes, but I've come to rely on them so much lately that I really wanted to test my skill, and see if I could come up with the perfect cake without opening the box (but I bought the packet, just in case)


Finding a plain vanilla cake recipe wa actually much harder than it should have been. None of the magazines I flipped through seemed to have one, and the Taste website had a grand total of two that were just plain vanilla. In the end, I cobbled together a bit of a muffin/cake hybrid which seemed to do the trick.


I like to do my recipe testing on Sophie-free days, that way I can take my time and really read the recipe, but I'd been putting this off for a couple of days by the time I finally baked it, and misread the recipe, forgetting to take the cream cheese out of the fridge. Hand held mixer to the rescue, you'd never have known I wasn't paying attention.


The final result was a moist cake filled with tangy cream cheese. We had our first piece while the icing was still fresh, which gave the little kids too big a zesty lemon hit, but after a day in the fridge everyone devoured it. This is definitely on the make-again list.





Cake Ingredients
2 cups self raising flour
1 cup caster sugar
1tsp vanilla
125g cream cheese, softened
2 eggs
½ cup vegetable oil
½ cup milk

* place flour and sugar in bowl, whisk together
* add other ingredients, mix well with electric beaters
* pour into lined cake tin
* bake 180°C  for 45min
* when cooked, cool 5min
* use end of wooden spoon to poke holes carefully around cake, 2cm apart
* allow to cool completely

Cheesecake Filling
125g cream cheese, softened
½ cup lemon curd

* beat together until light and fluffy
* spoon into sandwich bag, seal, snip end off
* squeeze into each hole in cooled cake
* allow to sit 2 minutes
* top up holes if needed
* spread remaining mix over cake top
* refrigerate 15 minutes

Lemon Icing
1 cup icing sugar
juice of 1 lemon

* combine in small bowl, whisk until smooth
* pour over cake, spread gently over cheesecake topping
* slice and eat

** keep cake refrigerated **



linking up with Capturing Life

9 comments:

  1. This looks and sounds amaze! You had me at cheesecake filling!

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  2. Lemon flavour is one of my favourites EVER. I don't bake but I will share this with my daughter who bakes in our house.

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  3. I adore anything g lemon flavoured. This looks lovely. I reckon a butter cake base would work, too!

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  4. This looks amazingly delicious! I love all things lemony too!

    Ingrid
    http://www.fabulousandfunlife.blogspot.com.au

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  5. Lemon! YES
    Cheesecake! Yes
    Seems all my bases are covered with this one

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  6. That looks delicious. I love cake with lemon on it.

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  7. Yum!! Can never say no to cheesecake #teamIBOT

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  8. Oh wow - I cannot resist anything lemon flavoured - this has to go on my 'to do' list!

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I love reading comments from you. Thank you for taking the time to share your thoughts. xox

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