Recipe: Lemon Curd Pound Cake

1 pkg yellow cake mix with pudding in the mix
1 11 1/2-ounce jar lemon curd (about 1 cup)
1 cup walnuts, coarsely chopped (optional)
1 medium-size lemon
1 cup confectioners' sugar

Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan or tube pan. Prepare cake mix as directed, but add lemon curd and use 1/4 cup less water than directions call for. Stir in chopped walnuts if using. Pour batter evenly into pan.

Bake cake 45 to 50 minues 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 4 1/2 teaspoons lemon juice until smooth and of and easy spreading consistency, adding more juice if necessary. Spoon glaze over cake.