- Lemon Cake: Preheat oven to 350°F (180°C). Grease and flour 2 full hotel pans ( 2 1/2-inches/6.35 cm deep); set aside.
- Using large stand mixer, beat cake mix, Lemon Pudding Mix, sour cream, oil, milk, eggs, vanilla and salt until smooth and well combined. Divide between prepared pans.
- Bake for 25 to 30 minutes or until tester inserted in centre of cake comes out clean. Let cool for 5 minutes. Using handle of wooden spoon or blunt end of wooden skewer, poke holes all over cake, about 2.5 cm apart.
- Lemon Poke Filling: Meanwhile, pour boiling water over Lemon Jelly Powder. Stir until dissolved. Pour hot lemon jelly mixture over warm cake. Let cool completely.
- Lemon Mousse Whipped Topping: Add Lemon Mousse Mix to mixing bowl; stir in milk. Mix at low speed for 1 minute, scraping down side of bowl as needed. Increase speed to high; beat for 5 to 6 minutes or until peaks start to form.
- Meanwhile, in separate bowl, beat cream until stiff peaks start to form. Fold into mousse mixture. Spread over cooled cake.
- Refrigerate for 3 to 4 hours or until mousse is set and well chilled. Cut each cake into 12 servings.
Tip: Garnish with grated lemon zest, shaved white chocolate, lemon candies or sprinkles.
