Tangy Strawberry Citrus Cake

Tangy Strawberry Citrus Cake

A refreshing and tangy cake infused with strawberry and lemon flavors, perfect for any occasion.

Ingredients

• 1 box Cake mix
• 1 1/4 cups Water
• 3 large Eggs
• 1/2 cup Oil
• 1 tablespoon Lemon zest
• 1/4 cup Lemon juice
• 1 small box Strawberry gelatin mix
• 1 cup Milk
• 1 small box Lemon pudding mix
• 1 container Whipped topping
• as needed whole or sliced Strawberries

Method

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with non-stick spray.
2. In a large bowl, mix the cake mix with 1 cup of water, eggs, cooking oil, lemon zest, and freshly squeezed lemon juice. Start with an electric mixer on low speed until the ingredients are just combined, then increase to medium speed and beat for about 2 minutes. Pour the batter into the prepared baking dish.
3. Bake for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean. Once done, use a fork to poke holes throughout the cake and allow it to cool slightly.
4. In a small saucepan, bring 1 cup of water to a boil. Stir in the strawberry gelatin mix until completely dissolved, then add 1/4 cup of cold water. Pour this gelatin mixture evenly over the cake. Refrigerate for at least 1 hour to let the cake absorb the flavors.
5. For the topping, whisk together milk and lemon pudding mix in a bowl until it begins to thicken. Carefully fold in the whipped topping to create a smooth and creamy mixture.
6. Spread the topping evenly over the cooled cake. Keep the cake refrigerated until serving, and add whole or sliced strawberries as a garnish just before enjoying.