Lemon Poke Cake
Ingredients
1 ¾ cups sugar granulated
1 cup butter unsalted, softened
3 eggs large
¾ cup whole milk
½ cup lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
Pudding Mixture:
2 4.2 ounce packages lemon instant pudding mix of Jell-O
2 cups milk
Whipped Cream Topping:
2 cups heavy whipping cream
½ cup powdered sugar
Directions
Preheat the oven to 350° Fahrenheit and grease a 9×13-inch baking dish with nonstick cooking spray.
Cream the butter and sugar in a large mixing bowl using an electric hand mixer for about 3 minutes or until smooth.
Add the eggs, milk, lemon juice, and vanilla to the mixing bowl. Mix in the wet ingredients on low speed until well combined with the dry ingredients.
Add flour, baking powder, and baking soda and continue to beat on low speed until the dry ingredients are well combined. About 2-3 minutes.
Pour your batter into the baking dish and bake for 45 minutes.
Beat the lemon pudding mix with 4 cups of milk in a large bowl and set aside.
Remove the cake from the oven, and while the cake is still warm, use the back handle of a wooden spoon to poke holes throughout the cake.
Pour the pudding over the warm cake. Use a spatula to spread the pudding evenly across the baking dish.
Transfer the cake to the fridge to cool for 30 minutes.
While the cake is cooling, whip the cream and powdered sugar for about 4 minutes or until stiff peaks form. Top your cake with the whipped cream.
