Glazed Lemon Poke Cake

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Glazed Lemon Poke Cake

Ingredients:

1 cup unsalted butter, softened
2 cups sugar
1 tbsp grated lemon zest
1 tbsp lemon juice
4 eggs, separated
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk

Lemon syrup:

1/4 cup sugar
1/4 cup water
2 strips lemon zest
1 tbsp lemon juice

Lemon glaze:

1 1/4 cups icing sugar
2 tbsp lemon juice
2 tbsp unsalted butter, melted

In large bowl beat butter with sugar until fluffy. Beat in lemon zest and lemon juice. Beat in egg yolks, 1 at a time. Whisk together flour, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour and 2 of buttermilk.

In separate large bowl, beat egg whites until stiff peaks form. Stir one third into batter; fold in remaining egg whites just until combined. Pour into greased and floured 10-inch bundt pan (I have a silicon pan which didn't need greasing).

Bake in 350 oven until cake tester comes out clean, 50-55 minutes. Let cool in pan on rack for 10 minutes; turn out onto rack.

Meanwhile, in small saucepan, bring sugar, water and lemon zest to boil over medium heat, stirring. Boil, without stirring, for one minute.  Discard lemon zest; stir in lemon juice.  Using skewer, poke holes in top of cake almost, but not all the way through. Brush syrup all over cake. Let cool completely.

In bowl, whisk icing sugar with lemon juice until smooth. whisk in butter to make thick but pourable glaze. Spoon or pour over cake.

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