Lemon Burst Poke Cake
A fantastic light, airy, wonderful tangy, lemon cake prepared with white cake, lemon curd, lemon pudding and fat-free Cool Whip.
Servings: 12 Servings
Calories:
Ingredients
Cake Layer
- 1 White Cake baked in a 9x13 pan
Lemon Curd Layer
- 1 ⅓ cup Lemon Curd
Lemon Pudding Layer
- 2 boxes Lemon pudding dry mix
- 2 cups cold milk or vanilla almond milk
Cool Whip Layer
- 1 - 8 oz Regular or Fat-Free Cool Whip
- or
- 2 cups whipping cream
- ½ cup powdered sugar
- 1 tablespoon vanilla
Instructions
Cake Layer
- Prepare and bake cake mix as directed on package for 13x9-inch baking pan.
- Remove from oven. Poke holes down through cake with round handle of wooden spoon. Holes should be at 1-inch intervals.
Lemon Curd & Lemon Pudding Layer
- Combine the pudding mix and milk together and beat as directed on package. Combine the curd into the pudding and mix until smooth and pour on top of poked cake and smooth layer.
- Put in fridge for 30 minutes or until pudding has set.
Whipped Cream Layer
- Spoon whipped cream of choice over top of cake and smooth out.
- To make fresh home-made: Whip whipping cream, powdered sugar and vanilla until creamy and whipped like whipped cream.
- Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.
Notes
If curd has been in fridge, warm up just a tad in the microwave like 20 seconds to make it easier to whip into the pudding.