MAKES 1 (9 X 13-INCH) CAKE
For this Burst of Lemon Poke Cake, the fresh lemon juice drizzle on the white cake creates an ideal balance of sweet and tart. It is just that perfect pop of flavor that delights. Serve this poke cake any time of year, but we especially love to serve lemon desserts in the spring, when that fresh flavor seems perfect for the season.
Nonstick cooking spray
1 (15.25- to 18-ounce) box white cake mix
Eggs, oil, and water as directed on the cake mix box
Grated zest of 1 lemon
⅓ cup fresh lemon juice
1⅔ cups confectioners’ sugar
1 tablespoon unsalted butter, melted
1 (3.4-ounce) box lemon instant pudding mix
1¾ cups whole milk
1 (8-ounce) tub frozen whipped topping, thawed
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the baked cake using a drinking straw.
In a small bowl, stir together the lemon zest, lemon juice, confectioners’ sugar, and melted butter. Whisk until smooth.
Pour the lemon juice mixture evenly over the cake, filling all the holes. Cover and refrigerate the cake for 1 hour.
In a medium bowl, whisk together the pudding mix and the milk until the pudding is blended. Pour the pudding over the top of the cake, spreading it evenly and filling in the holes. Cover and refrigerate the cake for 1 hour.
Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.
TIP
If desired, garnish the cake with lemon twists. To do this, very thinly slice a lemon. Using the tip of a sharp knife, cut from the edge of the slice into the center. Twist and arrange on the cake.