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Luscious Lemon Pound Cake

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.


  • 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


  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.

Prep Time 10 min | Total Time 2 hr 10 min | 16 servings

Recipe and photo credit (used with permission):

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