Luscious Lemon Pound Cake

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Luscious Lemon Pound Cake
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  1. 1
  2. pkg. (2-layer size) lemon cake mix
  3. 1
  4. pkg. (3.4 oz.) JELL-O Lemon Crème Flavor Instant Pudding
  5. 1-1/4
  6. cups water
  7. 1/2
  8. cup oil
  9. 4
  10. eggs
  11. 1
  12. tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
  13. 1
  14. jar (10 oz.) lemon curd
  1. HEAT oven to 350°F.
  2. BEAT first 5 ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  3. BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  4. SPOON frosting into small bowl. Gently stir in lemon curd. Spread over top of cake.
  5. Kraft Kitchens Tips
  6. Size-Wise
  7. The lemon flavor really comes through in this simple pound cake that makes enough to serve a crowd.
  8. How to Store
  9. Keep frosted cake refrigerated.
  10. Use Spaghetti for a Cake Tester
  11. If you are baking a cake or cupcakes and are out of wooden toothpicks to use for testing for doneness, grab a strand of uncooked spaghetti. It makes a great cake tester! When a piece of the spaghetti inserted near the center of the cake comes out clean, the cake is done.
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