Orange-Lemon Pound Cake with Citrus Cream

This lemon-glazed pound cake bakes up soft, moist and tender and is full of springtime citrus freshness!

Prep Time: 5 minutes

Total Time: 60 minutes

Servings: 10

Cake:

1 package 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)

Citrus Cream:

1 (3.4-oz) package instant pudding, Cheesecake Flavor

1 cup milk

1 teaspoon fresh orange zest

1 (8 oz) container 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.