Description
A moist and zesty lemon poke cake infused with lemon pudding and topped with whipped topping, perfect for citrus lovers.
Ingredients
Units
Scale
- 1 box lemon cake mix (plus ingredients called for on the box: eggs, oil, water)
- 1 (3.4 oz) package instant lemon pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
- 1 tablespoon lemon zest (optional for garnish)
- Lemon slices or sprinkles for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare the lemon cake mix according to the package instructions.
- Pour the batter into a greased 9×13-inch baking dish and bake as directed on the box.
- Allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, whisk together the instant lemon pudding mix and cold milk until thickened, about 2 minutes.
- Pour the pudding evenly over the cake, spreading it so it fills the holes.
- Refrigerate the cake for at least 1 hour to allow the pudding to set.
- Spread the whipped topping evenly over the chilled cake.
- Garnish with lemon zest or lemon slices if desired.
- Chill until ready to serve.
Notes
- For extra lemon flavor, add lemon juice or zest to the cake batter.
- This cake tastes best when chilled for several hours or overnight.
- You can substitute vanilla pudding for a milder flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg