Lemon Cream Poke Cake with Whipped Topping

Instructions

step 1 Prepare and bake the yellow cake according to package instructions in a 9×13-inch pan.
step 2 Allow the cake to cool for about 10 minutes, then use the handle of a spoon to poke holes all over the cake.
step 3 In a bowl, whisk together sweetened condensed milk and lemon juice until smooth.
step 4 Pour the lemon mixture evenly over the cake, allowing it to soak into the holes.
step 5 In another bowl, whisk together the lemon pudding mix and cold milk until thickened.
step 6 Spread the pudding evenly over the cake.
step 7 Refrigerate the cake for at least 2 hours to set.
step 8 Spread whipped topping evenly over the chilled cake.
step 9 Garnish with lemon zest if desired and serve chilled.

Storage and Reheating Tips

Store covered in the refrigerator for up to 4 days. This dessert is best served cold and does not require reheating. Keep chilled until ready to serve for best texture and flavor.