115.25 ozbox Golden Vanilla cake mix, plus water oil eggs to prepare (i.e. Betty Crocker)
1Tbsplemon zest
13.4 ozbox instant lemon pudding
2cupsmilk
18 ozcream cheese, softened
2cupspowdered sugar
2Tbspfresh lemon juice
1tsppure lemon extract
1pintheavy cream
3Tbsplemon zestdivided
2Tbspgrated white chocolate
Additional whipped cream and lemon slices for garnishingOptional
Instructions
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.