---------- Recipe via Meal-Master (tm) v8.05
       Title: LEMON POUND CAKE
  Categories: Cakes, Cake mixes
       Yield: 16 Servings
            -TMPJ72B    DOROTHY CROSS
       1 pk Yellow cake mix with pudding
            -for 2-layer cake
  11 1/4 oz Jar lemon curd; about 1 cup
       1 c  Walnuts; coarsely chopped
       1 md Lemon
       1 c  Confectioners sugar
   Preheat oven to 350 degrees. Grease 10-inch Bundt pan or tube pan. Prepare
   cake mix as label directs, but add lemon curd and use 1/4 cup less water
   than directions call for. Stir in chopped walnuts; pour batter evenly into
   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 4-1/2 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.
   Each serving: About 315 calories, 15 grams fat, 83 mg cholesterol, 230 mg
   Source:  Good Housekeeping Magazine - January, 1994
   Posted on PRODIGY* in December of 1993; Formatted by Elaine Radis; PRODIGY,
   BGMB90B; GEnie, E.RADIS