Orange-Lemon Pound Cake with Citrus Cream

This lemon-glazed pound cake bakes up soft, moist and tender and is full of springtime citrus freshness!


Prep Time: 5 minutes

Total Time: 60 minutes

Servings: 10



Citrus Cream:

  • 1 (3.4-oz) package instant pudding, Cheesecake Flavor
  • 1 cup milk
  • 1 teaspoon fresh orange zest
  • 1 (8 oz) container whipped topping


  • Heat oven to 350°F. Lightly grease 8x4-inch loaf pan. Stir together cake mix, orange juice, melted butter and orange zest until blended. Spoon batter into pan.
  • Bake 44-46 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Cool cake completely.
  • For glaze: Whisk together lemon glaze mix from package and water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving.
  • For Citrus Cream: With electric mixer, beat pudding mix and milk for 2 minutes on medium speed. Stir in orange zest and whipped topping. Serve alongside cake.