LEMON-ORANGE POKE CAKE
Makes 1 (13x9-inch) cake
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 tablespoon packed lemon zest
1 tablespoon packed orange zest
1 teaspoon vanilla extract
3 cups cake flour
1 tablespoon baking powder
½ teaspoon kosher salt
3 cups whole milk, divided
1 cup chopped sliced almonds
1 (3.4-ounce) box lemon instant pudding mix
1 (15-ounce) can mandarin oranges, drained well and chopped
1 (16-ounce) container frozen whipped topping, thawed
Garnish: sliced almonds
1. Preheat oven to 325°. Spray a 13x9-inch baking pan with baking spray with flour.
In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in zests and vanilla.
