Cake Recipes

Luscious Lemon Pound Cake

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

Luscious Lemon Pound Cake

Prep: 10 min | Total: 2 hr 10 min | Yield: 16 servings


  • 1 (18.25 ounce) box lemon cake mix*
  • 1 (3.4 ounce) box 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


  1. Heat oven to 350 degrees F.
  2. Beat first 5 ingredients in a large bowl with mixer until blended; pour into a 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.


* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!


Recipe and photo used with permission from: Kraft Heinz Company

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