Ingredients
Cake
- 1 box (15.25 oz) lemon cake mix, plus ingredients called for on the box (usually eggs, oil, and water)
Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup heavy cream
- 6 tablespoons freshly squeezed lemon juice
- Zest of one lemon
Topping
- Chantilly cream (whipped sweetened cream)
- Lemon wedges or additional lemon zest for garnish
Instructions
- Bake the cake: Prepare the lemon cake mix according to the package instructions, which typically involves combining the mix with eggs, oil, and water. Pour the batter into a greased pan and bake as directed until a toothpick inserted in the center comes out clean.
- Cool slightly: Allow the cake to cool for a few minutes so it's warm but not hot, making it easier to handle for the next steps.
- Make the lemon filling: In a saucepan, combine the sweetened condensed milk, heavy cream, fresh lemon juice, and lemon zest. Heat the mixture over medium heat, stirring frequently, until it thickens slightly—this usually takes several minutes but be careful not to boil it.
- Poke holes in the cake: Using the handle of a wooden spoon, poke holes evenly all over the top of the warm cake, going down about halfway through to allow the filling to seep in.
- Pour filling over cake: Slowly pour the hot lemon filling over the entire cake surface, tilting the pan gently if needed to ensure the filling spreads evenly and soaks into the holes.
- Refrigerate: Place the cake in the refrigerator for at least one hour or overnight to let the filling fully absorb and the flavors meld.
- Add Chantilly cream topping: Spread a generous even layer of Chantilly cream over the chilled cake once the filling has set.
- Final chill: Refrigerate the cake for another hour to set the cream topping firmly.
- Garnish and serve: Before serving, garnish with lemon wedges or additional lemon zest for a fresh, decorative touch.
Notes
- Use freshly squeezed lemon juice for the brightest, most natural flavor.
- If Chantilly cream is not available, use whipped heavy cream sweetened with a little powdered sugar and vanilla extract.
- This cake is best served chilled but should be brought to room temperature slightly before serving for optimal flavor and texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For a lighter version, substitute half-and-half for the heavy cream, though the filling may be less rich.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
