Lemon Poke Cake II

Ingredients

• 1 (15.25-ounce) box yellow cake mix
• 1 (3.4-ounce) box instant lemon pudding mix
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup water
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350°F (177°C). Grease a 9x13-inch baking pan.
2. In a large bowl, mix together the cake mix, pudding mix, eggs, oil, water, and lemon juice until well combined.
3. Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and allow to cool for 10 minutes.
5. Using the handle of a wooden spoon, poke holes into the top of the cake.
6. In a medium bowl, mix together the cream cheese, powdered sugar, and heavy cream until smooth.
7. Spread the cream cheese mixture over the top of the cake, then sprinkle with the lemon zest.
8. Refrigerate the cake for at least 2 hours before serving.

Interesting Facts

• The cake can be made ahead of time and stored in the refrigerator for up to 5 days.
• The cake can also be stored in the freezer for up to 3 months.
• The lemon juice and zest give the cake a refreshing flavor.