Orange-Lemon Pound Cake with Citrus Cream

PREP
5 min
TOTAL TIME
60 min
SERVINGS
10
Cake:
1 Package Krusteaz Meyer Lemon Pound Cake Mix
3/4 Cup Orange Juice
10 Tbsp Butter, Melted
1 Tsp Fresh Orange Zest
1 1/2 - 2 Tbsp Water (for Glaze)
Citrus Cream:
1 (3.4 oz) Package Instant Pudding, Cheesecake Flavor
1 Cup Milk
1 Tsp Fresh Orange Zest
1 (8 oz) Container Whipped Cream
STEP 1

Heat oven to 350°F. Lightly grease 8x4-inch loaf pan.

STEP 2

Stir together cake mix, orange juice, melted butter and orange zest until blended. Spoon batter into pan.

STEP 3

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.

STEP 4

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.

STEP 5

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.

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