Orange Lemon Pound Cake with Citrus Cream
This orange lemon-glazed pound cake bakes up soft, moist and tender and is full of springtime citrus freshness!
Servings 10
Calories 311kcal
Ingredients
Cake
- 1 pkg Krusteaz Meyer Lemon Pound Cake Mix
- ¾ cup orange juice
- 1 egg
- 10 tablespoons butter melted
- 1 teaspoon fresh orange zest
- 1 ½- 2 tablespoons water for glaze
Citrus Cream
- 1 3.4 oz pkg instant pudding, Cheesecake Flavor
- 1 cup milk
- 1 teaspoon fresh orange zest
- 1 8 oz pkg whipped topping
Instructions
- Heat oven to 350°F. Lightly grease 9x5-inch loaf pan. Stir together cake mix, orange juice, egg, melted butter, and orange zest just until blended. Spoon batter into pan.
- Bake 50-60 minutes or until toothpick inserted into center comes out clean. It's tempting to remove it when the top turns golden brown, but make sure the center is fully baked by sticking the toothpick all the way down. Cool 10 minutes in pan; gently loosen and remove from pan to wire rack. Cool cake completely before glazing.
- 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.
- 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.
Nutrition
Calories: 311kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 359mg | Potassium: 120mg | Fiber: 1g | Sugar: 29g | Vitamin A: 452IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg