Lemon Pound Cake with Lemon Curd Frosting
Jennifer Lindahl
ingredients
Lemon Pound Cake- 1 Package Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
- 1 Package (3.4 oz) lemon instant pudding and pie filling mix
- 4 large eggs
- 1 cup water
- 1/3 cup oil
- 1 1/2 cups whipping cream
- 1/2 cup lemon curd
- 3T sugar
directions
Lemon Pound Cake
- 1
Preheat oven to 350°. Grease and four 10" Bundt pan.
- 2
Combine cake mix, pudding mix, eggs, water, and oil in a large mixing bowl.
- 3
Beat at medium speed for 2 minutes. Pour into pan.
- 4
Bake for 45-55 minutes.
- 5
Cool for 25 minutes, and then invert on serving plate. Cool completely before frosting.
Lemon Curd Frosting
- 1
Pour 1 1/2 cups whipping cream into a chilled mixing bowl. Add 1/2 cup lemon curd and 3 T sugar. With chilled beaters, beat on medium speed until soft peaks form.
- 2
Add frosting when Lemon Pound Cake is cooled.
notes
Add edible flowers for a special occasion. Very pretty!
Source: Jennifer Lindahl
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