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Lemon Pound Cake with Lemon Curd Frosting

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

  • ⅓ cup oil

Lemon Curd Frosting

  • 1½ cups whipping cream

  • ½ cup lemon curd

  • 3T sugar

Lemon Pound Cake

  • Preheat oven to 350°. Grease and four 10" Bundt pan.

  • Combine cake mix, pudding mix, eggs, water, and oil in a large mixing bowl.

  • Beat at medium speed for 2 minutes. Pour into pan.

  • Bake for 45-55 minutes.

  • Cool for 25 minutes, and then invert on serving plate. Cool completely before frosting.

Lemon Curd Frosting

  • Pour 1½ cups whipping cream into a chilled mixing bowl. Add ½ cup lemon curd and 3 T sugar. With chilled beaters, beat on medium speed until soft peaks form.

  • Add frosting when Lemon Pound Cake is cooled.

Lemon Pound Cake with Lemon Curd Frosting
notes:

Add edible flowers for a special occasion. Very pretty!

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