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Luscious Lemon Pound Cake

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Total Time

16 servings

Discover this Luscious Lemon Pound Cake with tart lemon curd frosting. Learn why the world loves lemons when you prepare this delicious recipe today!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • 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.
  • Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto Wire Rack; gently remove pan. Cool cake completely.
  • Spoon lemon curd into medium bowl; gently whisk in COOL WHIP. Spread onto cake.

Special Equipment Needed

Size Wise

The lemon flavor really comes through in this simple pound cake that makes enough to serve a crowd.

Keeping it Safe

Keep frosted cake refrigerated.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 300
Total fat 14g
Saturated fat 5g
Cholesterol 60mg
Sodium 280mg
Carbohydrate 42g
Dietary fiber 0g
Sugars 31g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this cake for years, but instead of using the frosting described above, I take about 1/3... I have made this cake for years, but instead of using the frosting described above, I take about 1/3 to 1/2 a cup of lemon cake frosting and heat it up slowly on the stove. I continuously stir it until it is thinned - but not too thin. I then drizzle it over the top of the cake and let it run down the sides and it is a wonderful glaze. (This tip is found on a cake mix box.)__Another tip is that I use granulated sugar instead of flour (in the pan). It cooks up nicely with the cake and makes a very slight crunch to the outside layers.
Date published: 2015-09-28
Rated 5 out of 5 by from Tangy and Refreshing! I don't use the frosting, but instead beat 5 ounces of cream cheese, 3 Tablespoons of sugar, 1/2 teasp. of vanilla, and after putting the batter in the pan, drop the cream cheese mixture in dollops on top of the batter. It makes a creamy surprise filling in the center - and cuts the sweetness.
Date published: 2017-07-20
Rated 5 out of 5 by from Looks good re: Staten Is. Girl: It's all about convenience using the box cake. And when you get to be 77 yrs. old the quicker you get out of the kitchen, the better. I don't have many more years to mess with home made anymore. I don't want to spend my last minutes on earth cooking or washing dishes or clothes. And I was one of those bakers (homemade) who everyone used to come running to see what dessert I fixed every time we had dinners. picnics, etc.
Date published: 2018-06-20
Rated 5 out of 5 by from Try adding a cup of sour cream I've made this recipe for many years, but add a cup of sour cream and decrease the water to about 3/4 cup. It really doesn't need icing, but sometimes i add a glaze of powdered sugar and lemon juice. It is always a hit.
Date published: 2017-07-19
Rated 5 out of 5 by from I made this cake for Thanksgiving and again at Christmas. I made this cake for Thanksgiving and again at Christmas. It was wonderful but do keep it in the refrigerator while you are not eating it as the frosting turns out soft. I gave the recipe to several others who said they would make it again. We all loved it!!
Date published: 2015-12-29
Rated 5 out of 5 by from super easy and delicious. super easy and delicious. had two requests for the recipe (including someone who offered to pay me to make it for her party - ha!)
Date published: 2012-12-19
Rated 1 out of 5 by from Yuck :( My cousin's friend made this for a big party we had. First off, Cool Whip is just nasty. I don't know why anyone uses this chemical laden garbage. Second....why on earth are you using boxed cake?? I have a cream cheese lemon pound cake that you make from scratch. It's a very old and fantastic recipe. You have to be pretty lazy to "make a cake" using boxed ingredients - and cool whip! And yes, I tried a piece of this and it was gross. Over sweet. And between the chemical laden boxed cake mix and the cool whip, it was just plain gross. And the only reason I tried a piece was because she said she made it. LOL.
Date published: 2017-08-31
Rated 5 out of 5 by from Right amount of lemony flavor Lemon enough for people who love lemon but no thanks so strong that it is super tart. The cool whip topping was a nice touch although next time I think I'll only make half the icing called for. And I would make when you know it can all be served. Storing in the frig will make the cake too dry, I think.
Date published: 2017-06-03
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