Lemon Pound Cake
Yield
1 cakePrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding, (for a 2-layer cake) |
|
| 11 ¼ | ounces |
lemon curd
about 1 cup |
* |
| 1 | cup |
walnuts
coarsely chopped |
|
| 1 | medium |
lemon
|
*
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding, (for a 2-layer cake) |
|
| 325.1 | ml/g |
lemon curd
about 1 cup |
* |
| 237 | ml |
walnuts
coarsely chopped |
|
| 1 | medium |
lemon
|
*
|
| 237 | ml |
powdered sugar
|
|
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.
