Lemon Pound Cake

Directions

Preheat oven to 350℉ (180℃).

Grease 10-inch Bundt pan or tube pan.

Prepare cake mix as label directs, but add lemon curd and use ¼ cup less water than directions call for.

Stir in chopped walnuts; pour batter evenly into pan.

Bake cake 45 to 50 minutes until toothpick inserted in center comes out clean.

Cool cake in pan on wire rack 25 minutes; remove from pan; cool completely on rack.

Grate peel and squeeze juice from lemon.

In small bowl, with spoon, mix confectioners sugar and 4½ teaspoons lemon juice until smooth and of an easy spreading consistency, adding more lemon juice, if necessary.

Spoon glaze over cake.

Garnish with grated lemon peel.