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

Ingredients

• 1 (2-layer size) package lemon cake mix
• 1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding
• 1 1/4 cups water
• 1/2 cup oil
• 4 eggs
• 1 (16 ounce) container ready-to-spread vanilla frosting
• 1 (10 ounce) jar lemon curd
• 1 cup thawed COOL WHIP Whipped Topping

Instructions

1. Heat oven to 350 degrees F.
2. 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.
3. Bake for 50 minutes to 1 hour or until a wooden pick inserted near center comes out clean.
4. Cool cake in pan for 30 minutes.
5. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan.
6. Cool cake completely.
7. Spoon frosting into medium bowl.
8. Gently whisk in lemon curd, then COOL WHIP.
9. Spread onto cake.