Description
This Lemon Pudding Soaked Cake is soft, tender, incredibly moist, and bursting with bright lemon flavor. A fluffy lemon cake is soaked with creamy lemon pudding, creating a melt-in-your-mouth texture that’s perfect for spring gatherings, Easter, afternoon coffee, family desserts, potlucks, and special occasions.
Ingredients
1 box lemon cake mix
Ingredients called for on the cake mix box
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 package (3.4 oz) instant lemon pudding mix
2 cups cold milk
1 container (8 oz) whipped topping, thawed
1 teaspoon fresh lemon zest, optional
Powdered sugar, optional
Fresh berries, optional
Instructions
1. Preheat the oven according to the directions on the lemon cake mix package. Grease a 9×13-inch baking pan.
2. Prepare the lemon cake mix according to the package directions, using the required eggs, water, and oil. Stir in the lemon zest and vanilla extract until evenly combined.
3. Pour the batter into the prepared baking pan and spread it evenly.
4. Bake according to the package directions, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool for about 5–10 minutes while it is still warm.
6. In a medium bowl, whisk together the instant lemon pudding mix and cold milk until smooth and slightly thickened. Keep the mixture pourable.
7. Using the handle of a wooden spoon or another rounded utensil, poke holes evenly throughout the warm cake, making sure the holes reach well into the cake.
8. Slowly pour the lemon pudding mixture evenly over the cake, spreading it gently with a rubber spatula and making sure the pudding fills the holes.
9. Cover the cake and refrigerate for at least 2 hours, or preferably several hours, until thoroughly chilled and the pudding has settled into the cake.
10. Spread the thawed whipped topping evenly over the chilled cake.
11. Sprinkle the top with fresh lemon zest and powdered sugar if desired.
12. Garnish with fresh berries if desired, then slice and serve chilled.
Notes
Use cold milk when preparing the instant lemon pudding.
Follow the cake mix package directions for the required eggs, water, and oil because these can vary between brands.
Add fresh lemon zest to the cake for a brighter citrus flavor.
Poke plenty of evenly spaced holes throughout the cake so the pudding can soak into every part.
Pour the pudding mixture over the cake while it is still warm and the pudding is still pourable.
Don’t allow the pudding mixture to become fully set before pouring it over the cake.
Refrigerate the cake thoroughly before adding the whipped topping.
For the best flavor and texture, chill the cake for several hours or overnight.
Add fresh banana, strawberries, blueberries, or raspberries shortly before serving if desired.
Store the finished cake covered in the refrigerator for up to 3–4 days.
Do not leave the assembled cake at room temperature for extended periods because it contains dairy.
Freezing the fully assembled cake is not recommended because the pudding and whipped topping may change texture after thawing.
For extra lemon flavor, add a small amount of lemon extract to the cake batter.
A light drizzle of lemon glaze can also be added over the chilled cake before serving.
- Prep Time: 15 minutes
- Cook Time: 25–35 minutes
- Category: Dessert, Cake, Poke Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 29g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg