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Lemon Cream Poke Cake

Here's how you make Lemon Cream Poke Cake
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  • Servings: 15
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • Cake
  • 1 box (15 oz) White, Lemon or Yellow cake mix
  • 3 eggs
  • 1/3 cup canola oil
  • 3 lemons, zested
  • 1/4 cup fresh lemon juice
  • 1/3 cup milk
  • 2/3 cup sour cream
  • Pudding Layer
  • 1 box (3.4 ounce) instant lemon pudding mix (divided use)
  • 2 cups cold milk
  • Whipped Cream Topping
  • 1 pint heavy whipping cream
  • 1 teaspoon of the reserved pudding mix
  • 1/2 cup powdered sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 F. Grease a 9x13 baking dish.

  • Step 2: Combine all of the cake ingredients in a bowl and stir until smooth. Pour into the prepared pan and bake for 20-25 minutes, or till a toothpick comes out clean.

  • Step 3: Remove cake from oven. Using the handle of a wooden spoon, poke holes all over the cake, leaving about 3/4 between pokes.

  • Step 4: Make sure to take 1 teaspoon of instant pudding mix out of the package (you'll use it later in the whipped topping). Mix the remainder of the pudding mix with the milk and IMMEDIATELY pour it over the cake so it will sink into the holes. Wait too long and it will be too thick. Refrigerate the cake until it is totally cooled.

  • Step 5: Make the topping: Beat the whipping cream with the teaspoon of instant pudding mix and powdered sugar until it is stiff. Spread over the cooled cake. You can top each serving with a thin slice of lemon.

We hope you enjoy this recipe!

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