Luscious Lemon Poppy Bundt

• 1/3 cup lemon curd, prepared like Robertson's brand (YUMMY)
• 1 lemon, juice and zest of
• 1 (16 1/4 ounce) box French vanilla cake mix
• 3 1/2 ounces instant lemon pudding
• 4 large eggs
• 1/3 cup corn oil (I usually prefer canola, so go with what you like)
• 1 tablespoon poppy seed
• 16 ounces cream cheese frosting (like Duncan Hines)
• 1/4 cup pistachios, finely chopped
• 2 pints raspberries

1. Heat oven to 350* F.
2. In a bowl,whisk together lemon curd, 3 tbsp lemon juice, 1 tbsp lemon zest, and 1 cup of water.
3. In bowl of mixer on low speed, beat curd mixture and next 5 ingredients for 30 seconds; scrape bowl then blend on medium speed for 2 more minutes.
4. Pour into Bundt pan coated with flour based cooking spray.
5. Bake for 40 minutes or until tester comes out clean.
6. Cool on rack set over foil lined baking sheet; remove from pan.
7. Microwave cream cheese frosting (lid and foil removed) for 30 seconds or until pourable, stirring once.
8. Pour over cake to coat.
9. Press pistachios onto side of cake around base and top with raspberries.
10. Add lemon slices (quarters) to the border with a pistachio nut in the center as decoration, if desired -- edible flowers add to the top nicely too when available.
11. Enjoy! Your guests will! ;).

lemon curd, lemon, vanilla cake, lemon pudding, eggs, corn oil, poppy seed, cream cheese frosting, pistachios, pints raspberries

Taken from www.food.com/recipe/luscious-lemon-poppy-bundt-289910 (may not work)