Orange Lemon Pound Cake with Citrus Cream

• servings: 10 servings
• total time: 1 hour

Ingredients

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

Directions

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.

Notes

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