Imagine a dessert so tantalizing, so refreshingly zesty, that it transforms an ordinary day into a celebration of flavor. The Lemon Cooler Cream Cake is not just a dessert—it's a culinary masterpiece that promises to transport you to a world of creamy, citrusy bliss. With its perfect balance of moist cake, tangy lemon pudding, and cloud-like whipped cream, this recipe is about to become your new go-to crowd-pleaser that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lemon cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 package lemon instant pudding
- 1 cup whipped cream
- Fresh lemon slices (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent the cake from sticking.
- In a large mixing bowl, combine the lemon cake mix, 3 eggs, 1/2 cup of vegetable oil, and 1 cup of water. Use an electric mixer on medium speed to blend the ingredients together until the batter is smooth and well combined, about 2 minutes.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon pudding. In a separate mixing bowl, whisk together the package of lemon instant pudding with 2 cups of cold milk (or as directed on the package) until it thickens, about 2 minutes. Set aside to allow it to firm up further.
- Once the cake has cooled completely, use a fork to poke holes all over the top of the cake. This will allow the pudding to seep into the cake, enhancing the flavor and moisture.
- Spread the prepared lemon pudding evenly over the top of the cake, making sure to fill the holes you created. This will create a delicious lemony layer that complements the cake.
- Next, take 1 cup of whipped cream and spread it over the lemon pudding layer, creating a light and fluffy topping for the cake.
- For a decorative touch, garnish the cake with fresh lemon slices, placing them on top of the whipped cream. This adds a refreshing look and enhances the lemon flavor.
- Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cake to chill.
- When ready to serve, slice the cake into squares and enjoy the refreshing taste of your Lemon Cooler Cream Cake!
Tips
- Room Temperature Ingredients: Ensure eggs are at room temperature for a smoother, more even cake batter.
- Hole-Poking Technique: When creating holes for the pudding, use a fork and be gentle to avoid tearing the cake.
- Chill for Flavor Fusion: Refrigerating the cake for at least an hour allows the flavors to meld beautifully.
- Whipped Cream Hack: For extra stability, you can add a tablespoon of powdered sugar to your whipped cream.
- Garnish Like a Pro: Use thin, uniform lemon slices and arrange them strategically for a picture-perfect presentation.
- Storage Tip: This cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 65mg
