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    Orange Lemon Pound Cake with Citrus Cream

    Cake
    Lemon
    ​

    10 servings

    porções

    1 hour

    tempo total
    Começar a Cozinhar

    Ingredientes

    1 pkg Krusteaz Meyer Lemon Pound Cake Mix

    ¾ cup orange juice

    10 tablespoons butter (melted)

    1 teaspoon fresh orange zest

    1 ½- 2 tablespoons water (for glaze)

    1 3.4 oz pkg instant pudding, Cheesecake Flavor

    1 cup milk

    1 teaspoon fresh orange zest

    1 8 oz pkg whipped topping

    Instruções

    Heat oven to 350°F. Lightly grease 8x4-inch loaf pan. Stir together cake mix, orange juice, melted butter and orange zest until blended. Spoon batter into pan.

    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.

    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.

    Notas

    https://eatmovemake.com/orange-lemon-pound-cake-with-citrus-cream/

    10 servings

    porções

    1 hour

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    1 pkg Krusteaz Meyer Lemon Pound Cake Mix

    ¾ cup orange juice

    10 tablespoons butter (melted)

    1 teaspoon fresh orange zest

    1 ½- 2 tablespoons water (for glaze)

    1 3.4 oz pkg instant pudding, Cheesecake Flavor

    1 cup milk

    1 teaspoon fresh orange zest

    1 8 oz pkg whipped topping

    Instruções

    1

    Heat oven to 350°F. Lightly grease 8x4-inch loaf pan. Stir together cake mix, orange juice, melted butter and orange zest until blended. Spoon batter into pan.

    2

    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.

    3

    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.

    4

    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.