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Luscious Lemon Pound Cake


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Rate this recipe 4.6/5 (40 Votes)


  • 1 pkg. (2-layer size) lemon cake mix
  • 1 pkg. (3.4 oz.) JELL-O Lemon Crème Flavor Instant Pudding
  • 1-1/4 cups water
  • 1/2 cup oil
  • 4 eggs
  • 1 tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
  • 1 jar (10 oz.) lemon curd


Servings 16
Adapted from


Step 1

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. 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.

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