RECIPES › Orange-Lemon Pound Cake with Citrus Cream

Orange-Lemon Pound Cake with Citrus Cream

Name: Orange-Lemon Pound Cake with Citrus Cream
Prep time: 5 min
Total time: 60 min
Yield: 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

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

Delight in the bright and zesty flavors of our Orange-Lemon Pound Cake with Citrus Cream recipe. This moist and tender pound cake is infused with the refreshing tang of oranges and lemons creating a perfect balance of citrusy goodness. Topped with a luscious citrus cream frosting this cake is a true citrus lover’s dream come true.

PREP

5 min

TOTAL TIME

60 min

SERVINGS

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

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.