Lemon Pound Cake

• 1 package yellow cake mix with pudding for 2-layer cake
• 1 c. jar lemon curd
• 1 c. walnuts
• 1 medium lemon
• 1 c. confectioners' sugar

1. Preheat oven to 350 degrees F. Grease 10-inch Bundt pan or tube pan.
2. Prepare cake mix as label directs, but add lemon curd and use 1/4 cup less water than directions call for.
3. Stir in chopped walnuts; pour batter evenly into pan.
4. Bake cake 45 to 50 minutes until toothpick inserted in center comes out clean.
5. Cool cake in pan on wire rack 25 minutes; remove from pan; cool completely on rack.
6. Grate peel and squeeze juice from lemon.
7. In small bowl, with spoon, mix confectioners' sugar and 4 1/2 teaspoons lemon juice until smooth and of an easy spreading consistency, adding more lemon juice, if necessary.
8. Spoon glaze over cake.
9. Garnish with grated lemon peel.

yellow cake, lemon curd, walnuts, lemon, confectioners

Taken from www.delish.com/recipefinder/lemon-pound-cake-505 (may not work)