Super Easy Lemon Poke Cake

I love all things lemon.  Lemon meringue is my favorite pie.  Lemon is my favorite Starburst and my favorite Skittles flavor.  I have a board on Pinterest just of lemon recipes.  So, when I saw this recipe, I knew that I had to give it a shot.  Now, when you read through the recipe you will probably think, “Wow, that does look easy.”  Well, I looked at it and thought, “Wow, that looks easy but I’m going to be even more lazy when I make it.”  So, instead of making a lemon curd, I used a store bought one.  I know.  I know.  I could’ve easily made a homemade curd, and I very well might do that the next time I make this one to ensure that it’s super lemony.  But, when you plan on making something for an occasion like Easter, I feel like it’s perfectly fine to take some shortcuts if it means less stress and less work.

The best part of this recipe?  I mean, besides just how easy it is?  This is something that little girl could easily help me out with.  She had the job of poking the holes into the cake.  And then she had the job of eating a spoonful of Cool Whip.

The verdict?  Will definitely make this one again since it was so incredibly easy but if I use store bought curd again, I think that I’ll heat it up before adding to the cooled cake so that it really seeps down into the cake.  I think ensuring that the curd is pourable will also make it a little more lemony in each bite.  But, all in all, a nice little cake recipe.  It makes me want to play around with other poke cake recipes.

mmmmmmm.....cake

mmmmmmm…..cake

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Baking My Way Through Baked – The Ninth Recipe

For my next Cake Decorating Basics class, I needed to bring one cake with my choice of filling. I happened to have a jar of lemon curd in the fridge and thought that a lemon cake might be nice. Luckily, Baked has a recipe for Lemon Drop Cake that I decided to bake for this assignment.
For class, I needed to bring my “class icing” and one layer cake. This cake bakes in three separate pans, so I would have extra to enjoy at home. Since I had to bring in my “class icing” I wasn’t going to make the lemon drop frosting. However, I planned on making a batch of the lemon curd filling for this recipe to use on the one cake layer that would stay at home.

This was a very easy cake from beginning to end.  Since I don’t actually bake a lot of cakes (I frequently make cookies or pies instead) I had kind of forgotten just how simple a cake can be.

The batter was very light and smelled faintly of lemons (the batter has lemon zest in it).

Light and lemony batter

The cakes are ready to go to class

I brought all three layers to my class just in case I would need them.  I only ended up using one.   And, it’s not so bad for my first real attempt at decorating a cake.

Here fishy, fishy, fishy, fishy, fishy..... Bonus points if you know the Sesame Street character that yells that while fishing.

I brought the decorated cake to work with me and put it in the break room with a note asking people to eat it.  A coworker said that she loved the lemony taste in the cake and that she loved my decorating.  She also said that it would be great for a wedding cake.  I’m assuming that she meant that it would be great for a wedding cake if it didn’t have a fish covering the top.

I assumed that most of the strong lemony flavor would come from the lemon curd and the lemon curd frosting.  I fully intended to make the curd and frosting some time during the week.  However, as the week went on, I came to the conclusion that I would not actually be making the lemon curd or the lemon curd frosting.

You know when you have one of those weeks?  When you don’t want to do a single thing when you get home?  Well, that was this week.  When I actually felt ambitious enough to make some curd, that feeling lasted only about two minutes.  So, I decided to just let this one go.  And I am certain that this cake will be just fine without fancy homemade curd and fancy homemade curd frosting.  I am also certain that if I eat a piece for breakfast each morning that I will eventually finish off all of the cake.

Plus, after you’ve had one of those weeks, is there any better way to start you day than with a big piece of cake?

Cake Decorating Basics class – Session 2

The last class dove a little further into cake decorating by actually allowing us to decorate an actual cake. I brought in my Lemon Drop Cake and was really excited to learn some icing techniques beyond the stars that we learned in our first session.  We worked on filling techniques, frosting the outside of the cake, squiggly lines, borders, dots, and transferring images onto the cake.

I didn’t bring any small containers to mix colors in so my cake is all white.  Yes, the fish would look totally cute in a bright blue or green but I’m happy to know that it looks like a fish.

For my first actual attempt at decorating a cake, I’m pretty proud of the results.

Oh, and the cake?  I took it to work and put it in the break room so that my coworkers would eat it.  And that was a definite success.

Baking My Way Through Baked – The Seventh Recipe

At work, every Friday, someone is in charge of bringing in breakfast for the entire staff.  This past Friday was my Friday.  I decided to do some baking.

I love breads.  And I love lemon loaves for breakfast.  So, I thought that the Lemon Lemon Loaf in Baked would be a great next recipe for me to conquer.

All in all, as long as you don’t have an issue with the food processor leaking all over the table, this is a pretty easy recipe.  The recipe asks you to throw almost all of the wet ingredients into the food processor.  This would be fine if my food processor was about ten times larger than it is.  But since I have a standard home kitchen food processor and not a fancy-giant-professional kitchen food processor, there was a bit of a problem with leaking.

Also, as has been a problem with most of the recipes so far, the baking time was way off.  I’m beginning to think that there is something seriously wrong with our oven.  Perhaps I need to buy a separate thermometer to go inside the oven.  I had to bake the loaves for almost ten minutes longer than was called for.

With all of that said, these looked really good.  Even before I added the sugar/lemon juice combo, these looked really good.

Just out of the oven

Then, I turned the loaves upside down and attacked them with toothpicks.  I then brushed the breads with a lemon juice/sugar combo.  Since I had attacked them with toothpicks, the syrup soaked right in.

Mmmmmmm.....syrup soaking

Once the loaves had been glazed, I became quite excited.  They looked absolutely delicious.

Yum. Yum. Yum.

The outcome?  They were really refreshing and fresh tasting.  You could really taste the fresh lemon.   Plus, I added a lot more lemon juice to the glaze than was in the actual recipe.

These were a big hit during the office breakfast.  Two coworkers asked me for the recipe so I’m thinking that everyone liked them.