Orange-Lemon Pound Cake with Citrus Cream
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.
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.