Orange-Lemon Pound cake with Citrus Cream made using Krusteaz Meyer Lemon Pound Cake Mix

Orange-Lemon Pound Cake with Citrus Cream

Prep time: 5 min
Total time: 60 min
Servings: 10

Ingredients

  • CAKES
  • 1 package Krusteaz® Meyer Lemon Pound Cake Mix
  • ¾ cup Orange juice
  • 10 tbsp Butter, melted
  • 1 tsp Fresh orange zest
  • 1½ - 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

Directions

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.