[Jamestown1630]

I don’t think so. I think he just put the same icing between the layers. I just remember it being so LEMONY! Real-tasting lemon. That’s why I thought your blitzing method would work.

[Liz]

I’ve never used the method for anything but lemonade.

Does not seem to accommodate other recipes....lemon cakes, pies, curds, etc.

[Liz]

Instant Frosted Lemon Pound Cake. Make it, bake it, eat it. Nice for a party---makes a lot.

LEMON POUND CAKE / LEMON CURD CREAM ICING

METHOD Elec/mixer/combine 2-layer size pkg lemon cake mix, 3.4 oz JELL-O Lemon Crème Flavor Instant Pudding, 1-1/4 cups water, 1/2 cup oil, 4 eggs.

Bake in greased/floured 12-cup fluted tube or 10" tube pan 350 deg 50-60 min (pick test). Cool in pan 30 min. Loosen sides w/ knife. Invert onto wire rack. Cool completely. Ice.

ICING Gently stir 10 oz lemon curd into 10.6 oz tub frozen/thawed COOL WHIP Vanilla Whipped Frosting.