Directions:
Preheat your oven to the temperature specified on the lemon cake mix box. Grease a 9x13 inch baking dish.
Prepare the lemon cake mix according to package instructions. Pour the batter into the prepared baking dish and bake as directed or until a toothpick inserted into the center of the cake comes out clean.
Once the cake is baked, allow it to cool for a few minutes. While it's still warm, use the handle of a wooden spoon to poke holes all over the top of the cake at 1-inch intervals.
Prepare the lemon Jell-O as per the package directions. However, only allow it to cool slightly—do not let it set. Pour the liquid Jell-O over the cake, making sure to fill the holes.
Refrigerate the cake for an hour to allow the Jell-O to set.
In a separate bowl, whisk the lemon instant pudding mix with 2 cups of cold milk until it thickens, about 2 minutes. Fold in the whipped topping. Spread this pudding over the top of the Jell-O-layered cake.
Put the cake back in the refrigerator and chill for at least 2 hours.
Before serving, top with lemon zest for added flavor and a pop of color, if you like. Serve chilled, with a side of whipped cream or ice cream if desired. Enjoy your triple hit of lemony sweetness!
I await your comments! Enjoy!
