Desserts

Luscious Lemon Pound Cake

photo by:kraft

To be honest, our lemon pound cake is perfectly luscious without the lemon-curd enhanced frosting—but it is even more luscious with it.

time

prep:

10 min

total:

2 hr 10 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) lemon cake mix

pkg. (3.4 oz.) JELL-O Lemon Crème Flavor Instant Pudding

1-1/4

cups water

1/2

cup oil

eggs

tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed

jar (10 oz.) lemon curd

Make It

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 in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

SPOON frosting into small bowl. Gently stir in lemon curd. Spread over top of cake.

Kraft Kitchens Tips

Size-Wise

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

How to Store

Keep frosted cake refrigerated.

Use Spaghetti for a Cake Tester

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.