• Preheat the oven to 350 degrees F.
• Spray a 9×13-inch pan with non-stick cooking spray and set aside.

MAKE THE CAKE:

• In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until thoroughly combined.
• Pour batter into the prepared baking pan smooth into an even layer.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool the cake completely, for about 1 hour.

POKE AND FILL CAKE:

• Use the handle of a wooden spoon to poke holes over each inch of the cake. Make about 80 holes (8 across by 10 rows). Set aside.
• In a medium bowl, combine the pudding mix, milk and vanilla, and 2 tsp lemon zest. Whisk together until smooth.
• Pour pudding over cake and spread evenly with a spatula, allowing the pudding to run into the holes in the cake.
• Cover and refrigerate the cake for 1 hour.

MAKE THE WHIPPED CREAM TOPPING:

• Pour the cold heavy whipping cream into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat.
• Add the lemon curd and powdered sugar. Whisk together for about 20-30 seconds, and spread evenly over the chilled cake.
• Top with remaining lemon zest.