Lemon Poke Cake with Pudding
A deliciously moist lemon poke cake with pudding, perfect for any occasion. This cake combines a tangy lemon flavor with a creamy pudding filling for a delightful dessert experience.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 box lemon cake mix
Pudding Mixture
- 1 package instant lemon pudding mix
- 2 cups milk
Other Ingredients
- 1/2 cup unsalted butter melted
- 3 large eggs
- 1 tbsp lemon zest
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, combine the lemon cake mix, melted butter, eggs, and lemon zest. Use an electric mixer to beat the mixture until smooth and well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Pudding Filling
- While the cake bakes, prepare the instant lemon pudding mix according to the package instructions, using 2 cups of milk.
- Once the cake is baked, remove it from the oven and let it cool slightly. Use the end of a wooden spoon or a skewer to poke holes all over the surface of the cake.
- Pour the prepared pudding over the cake, ensuring it seeps into all the holes. Spread it evenly with a spatula.
Chilling and Serving
- Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the pudding to set and the flavors to meld.
- Before serving, top the cake with whipped cream and garnish with additional lemon zest or slices if desired. Cut into slices and enjoy!
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Cover the cake while chilling to keep it moist. Ingredient Substitutions: Vanilla or white chocolate pudding can be used for a different flavor. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Prepare the cake a day in advance and let it chill overnight.