JUDY’S FAMOUS TRIPLE LEMON POUND CAKE

Cake

1 box lemon supreme cake mix

1 box lemon instant pudding and pie filling mix

1 cup water

4 eggs

1/3 cup vegetable oil

Zest of one lemon… (Judy’s lemon tree has lots of lemons in season.)

6 tablespoons purchased lemon curd stirred to loosen, Dickinson’s

Here is a web site for Dickinson’s Lemon Curd

http://www.dickinsonsfamily.com/products/curds/default.asp

Lemon Glaze

6 tablespoons purchased lemon curd, stirred to loosen. Dickinson’s

¼ cup water

2 tablespoons fresh lemon juice

3 cups powdered sugar

Preheat oven 350 degrees. Butter and flour a 12 cup Bundt pan or 1/3x9 inch metal baking pan.

Combine cake mix, pudding mix, and water, eggs, oil and lemon zest in large bowl. Beat for 2 minutes until well blended. Transfer batter to prepared pan, and drizzle the lemon curd on top of batter, keeping curd away from sides of pan.

Bake for 45 minutes or until toothpick, inserted near center of cake comes out clean. Cool cake in pan on cooling rack for 15 minutes. Invert cake onto cooling rack. Place cooling rack on a cookie sheet. Cool cake completely.

Beat lemon cured, water, and lemon juice in large bowl, until smooth. Gradually add powdered sugar, beating until mixture is smooth. Drizzle glaze over cake to serving platter. (I cut lemon curd, water and lemon juice in half and added only 1 cup powdered sugar there was more than enough glaze.)