Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
In a large mixing bowl, combine yellow cake mix, water, vegetable oil, eggs and lemon extract or fresh lemon juice. Mix until just combined. Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
Allow the cake to cool slightly.
Meanwhile whisk together instant lemon pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 1 minute. Don’t wait until it sets too long or it will be too thick to sink down into your holes.
Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
Chill for a minimum of 30 minutes, but wait to frost until cake is cooled or else the frosting will melt.
When ready to frost, prepare whipped lemon frosting whip cream in a large bowl until it starts to stiffen. Add powdered sugar.
Fold in lemon extract or fresh lemon juice.
Cover and chill for 30 minutes before serving.
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