• Preheat the oven to 350° Fahrenheit and grease a 9x13-inch baking dish with nonstick cooking spray.

Batter and Bake

• Cream the butter and sugar in a large mixing bowl using an electric hand mixer for about 3 minutes or until smooth.
• Add the eggs, milk, lemon juice, and vanilla to the mixing bowl. Mix in the wet ingredients on low speed until well combined with the dry ingredients.
• Add flour, baking powder, and baking soda and continue to beat on low speed until the dry ingredients are well combined. About 2-3 minutes.
• Pour your batter into the baking dish and bake for 45 minutes.

Lemon Poke Filling

• Beat the lemon pudding mix with 4 cups of milk in a large bowl and set aside.
• Remove the cake from the oven, and while the cake is still warm, use the back handle of a wooden spoon to poke holes throughout the cake.
• Pour the pudding over the warm cake. Use a spatula to spread the pudding evenly across the baking dish.
• Transfer the cake to the fridge to cool for 30 minutes.

Whipped Cream Topping

• While the cake is cooling, whip the cream and powdered sugar for about 4 minutes or until stiff peaks form. Top your cake with the whipped cream.