Lemon Burst Poke Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword lemon-burst-poke-cake, lemon-cake-recipe

Prep Time 20

Cook Time 30

Chill Time 4

Total Time 50

Servings pieces

Calories 428kcal

Author Melissa Sperka

1 15.25 oz box Golden Vanilla cake mix, plus water oil eggs to prepare (i.e. Betty Crocker)
1 Tbsp lemon zest
1 3.4 oz box instant lemon pudding
2 cups milk
1 8 oz cream cheese, softened
2 cups powdered sugar
2 Tbsp fresh lemon juice
1 tsp pure lemon extract
1 pint heavy cream
3 Tbsp lemon zest divided
2 Tbsp grated white chocolate
Additional whipped cream and lemon slices for garnishing Optional

Cake: Prepare the cake mix per the package instructions using the amounts of water, oil and eggs called for. Add 1 Tbsp fresh lemon zest. Bake in a greased 13x9 inch cake pan until a toothpick inserted into the center comes back clean.
Once baked, immediately poke holes all over the cake using the back of a wooden spoon or similar. Be generous.
Pudding: While cake bakes in a medium size mixing bowl using an electric mixer, whip together the pudding mix and milk until thickened, but still pourable.
Spread pudding over the cake gently pushing into the holes. Cool to room temperature. (This doesn't take long)
Frosting: In a medium size mixing bowl using an electric mixer cream together cream cheese, powdered sugar, lemon juice and lemon extract.
Add the heavy cream continuing to beat on medium-high speed until fluffy and fully combined and soft peaks form. Mix in 2 Tbsp lemon zest by hand.
Frost the top of the cake garnishing with the remaining lemon zest and grated white chocolate. (Use additional whipped cream and lemon slices to decorate as pictured, if desired.)
Chill for 4 hours or overnight before serving. Store leftovers chilled.