Lemon Burst Poke Cake
Servings 16 pieces
Ingredients
- 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
Instructions
- 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 9 x 13-inch cake until a toothpick inserted into the center comes back clean.
- Remove from the oven and immediately poke holes using the back of a wooden spoon or similar over the cake. Be generous.
- In a medium size mixing bowl whip the pudding mix and milk until thickened but, still pourable.
- Spread over the cake gently pushing into the holes. Cool completely.
- To make the frosting, in a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, lemon juice and lemon extract.
- Add the cream continuing to beat until fluffy and fully combined. Mix in 2 Tbsp lemon zest by hand.
- Frost the top of the cake and garnish with the remaining lemon zest and grated white chocolate.
- May use additional whipped cream and lemon slices to garnish as pictured, if desired.