Ingredients
1 c. jar lemon curd
1 c. walnuts
1 medium lemon
1 c. confectioners' sugar
Method
Sources
📖
Recipe1M+
dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Walnut halves — baking, Georgian satsivi, muhammara, salads
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Walnut halves — baking, Georgian satsivi, muhammara, salads
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
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preheat oven to 350 degrees f. 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 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 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.