Luscious Lemon Poppy Bundt

Ingredients

• 1/3 cup lemon curd, prepared like Robertson's brand (YUMMY)
• 1 lemon, juice and zest of

• 1 (16 1/4 ounce) box French vanilla cake mix
• 3 1/2 ounces instant lemon pudding
• 4 large eggs
• 1/3 cup corn oil (I usually prefer canola, so go with what you like)
• 1 tablespoon poppy seed
• 16 ounces cream cheese frosting (like Duncan Hines)
• 1/4 cup pistachios, finely chopped
• 2 pints raspberries

Directions

1. 1

   Heat oven to 350* F.

2. 2

   In a bowl,whisk together lemon curd, 3 tbsp lemon juice, 1 tbsp lemon zest, and 1 cup of water.

3. 3

   In bowl of mixer on low speed, beat curd mixture and next 5 ingredients for 30 seconds; scrape bowl then blend on medium speed for 2 more minutes.

4. 4

   Pour into Bundt pan coated with flour based cooking spray.

5. 5

   Bake for 40 minutes or until tester comes out clean.

6. 6

   Cool on rack set over foil lined baking sheet; remove from pan.

7. 7

   Microwave cream cheese frosting (lid and foil removed) for 30 seconds or until pourable, stirring once.

8. 8

   Pour over cake to coat.

9. 9

   Press pistachios onto side of cake around base and top with raspberries.

10. 10

    Add lemon slices (quarters) to the border with a pistachio nut in the center as decoration, if desired -- edible flowers add to the top nicely too when available.

11. 11

    Enjoy! Your guests will! ;).