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Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper. In a large mixing bowl, whisk the oil, eggs, water and lemon cake mix until well combined. Pour the lemon cake into the prepared cake pan.
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Lemon Curd. While the cake is baking, grab a medium sized microwave-safe bowl and whisk together the one cup of sugar and eggs until completely combined. Then whisk in the lemon juice and melted butter. 1 cup sugar, 3 eggs, 1 cup fresh squeezed lemon juice, ½ cup butter. Microwave on high in 1 minute intervals, stirring each time, for 2 minutes.
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Use the back of a wooden spoon and poke holes in the cake. Spoon and spread the lemon pie filling onto the cake, making sure the filling fills all of the holes created. Spread the whipped topping on top of the cake. Sprinkle with lemon zest, if desired. Refrigerate for 60 minutes before serving, if possible.
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Making this recipe. This lemon poke cake starts with mixing up the cake batter. Add all of the cake ingredients to a large mixing bowl and beat with an electric mixer on medium speed for about 2 minutes. Pour the batter into a greased 9×13-inch cake pan and bake for 35-40 minutes.
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Cake. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside. Combine the cake mix, eggs, sour cream, vegetable oil, and water in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes, until smooth.
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Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside. In a medium bowl, combine the pudding mix and milk. Whisk together until smooth. Pour pudding over cake and spread evenly. Refrigerate for one hour. Spread the whipped topping over the pudding layer.
Lemon Dream Cake starts with a boxed cake mix swirled with lemon pie
Preheat the oven and prep a baking dish. Preheat the oven to 350 degrees Fahrenheit (175°C). Then lightly grease a 9 x 13-inch baking pan with cooking spray or butter. Make and bake the cake. Make the yellow cake batter using the instructions on the box. But don't forget to add the dry pudding mix - that's the key!
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To make the cake: Stir cake mix and instant pudding together in a large bowl. Add water, oil, and eggs; mix until smooth and well blended. Spread batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted comes out clean, about 40 to 45 minutes. While cake is still hot, poke holes in the top with a fork.
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Prepare. Preheat your oven to 350°F and grease a 9″x 13″ baking pan, or line it with parchment paper and grease the paper and any exposed parts of the inside of the pan. Mix the dry ingredients. Whisk together the flour, baking powder, and salt in a mixing bowl.
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Prepare a 13×9 baking pan with spray oil. Add the cake mix to the baking pan and bake at 350° F for 21 to 26 minutes or until a toothpick comes out clean. While the cake is baking, combine in a small saucepan the lemon curd, 1 tablespoon of fresh lemon juice, and the zest of 1/2 of a lemon. Heat on low to just warm.
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Preheat oven to 350 degrees. Coat a 9×13 baking dish with cooking spray. In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
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2. After the cake has completely cooled, poke holes in the top of the cake - my white cake actually was yellow due to the fact that I added farm eggs which are really yellow. So, if you want a truly white cake then only add egg whites and no yolks. 3. Spread on the Lemon Pie filling or the prepared Lemon pudding (follow directions on box).
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Make the lemon filling: In a sauce pan combine filling ingredients then heat over medium heat until it thickens. With the handle of a wooden spoon, poke several holes in the cake. Pour the hot filling over tilting the pan to spread evenly. Refrigerate for one hour or overnight.
Lemon poke cake with lemon pie filling, plated, with some cake on the
Let cool to room temperature. In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, applesauce, and eggs until combined. Beat in the cooled gelatin. Reduce the speed to low, then slowly add in the cake mix, stopping as soon as the dry ingredients disappear.
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Instructions. Preheat an oven to 180c (350f) and prepare a 9 by 13 inch pan with parchment paper. Into a big mixing bowl, add the soft butter, granulated sugar, kosher salt, vanilla extract, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
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Cream Butter, Oil, Sugar & Vanilla: Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat until the mixture is light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time. Add Eggs: Add the eggs one at a time, mixing until mostly combined after each addition.
