Ingredients
Scale
- 1 package lemon cake mix (15.25 ounces)
- 1 package instant lemon pudding mix (3.4 ounces)
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- ⅔ cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- ⅔ cup freshly squeezed lemon juice
- 5 ⅓ tablespoons unsalted butter, melted (about ⅓ cup)
- 8 ounces frozen whipped topping, thawed (e.g., Truwhip or Cool Whip)
- Lemon zest or slices for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch pan.
- Mix the lemon cake mix, pudding mix, sour cream, oil, eggs, vanilla, and warm water in a bowl.
- Pour the batter into the pan and bake for 35-40 minutes until golden brown.
- Prepare the lemon filling by whisking sugar and eggs, then adding lemon zest, juice, and melted butter.
- Microwave the filling in increments until thickened, then strain.
- Poke holes in the cooled cake and pour the lemon filling over it.
- Spread whipped topping over the cake and chill in the refrigerator for at least 4 hours.
Notes
Ensure all ingredients are at room temperature for best mixing results.
Use a fine mesh strainer for a smooth lemon curd.
Cool the cake completely before adding the topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 50