Step 1

Preheat oven to 350°F.  Lightly grease a 9x13-inch baking dish with non-stick cooking spray or a light coat of butter.

Step 2

In a large mixing bowl, whisk together the eggs, oil, water and lemon cake mix until well combined.

Step 3

Stir in the lemon zest until combined.

Step 4

Transfer cake batter to prepared baking dish. Bake in 350°F oven for 23 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 5

Cool cake for one hour.

Step 6

Use the end of a wooden spoon or skewer to poke holes in the cake.

Step 7

Make the lemon pudding: Whisk both boxes of lemon pudding mix with milk unti smooth and well combined and thickened.

Step 8

Spread some of the lemon pudding across the top of the cake. Use a spatula to spread out the pudding in a thin coat, first ensuring that some of the pudding goes into each of the poke holes. Top the cake with the remaining pudding.

Step 9

Cover the cake with plastic wrap and chill for 1 hour (up to overnight).

Step 10

After chill time, spread the whipped topping over the chilled lemon poke cake.

Step 11

Serve and top with lemon slices if using and enjoy!