Look how the lemon curd drips down the side...
Lemon Curd Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 cup milk
1 tsp vanilla extract
1 tsp lemon extract
Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour. Beat batter at low speed just until blended after each addition. Stir in vanilla and lemon extracts.
Pour into greased and floured 12-cup tube pan.
Bake at 325 for 1 1/2 hours. Cool in pan for 10 minutes. Remove from pan, carefully brush Lemon Curd over top and side of cake.
2/3 cup sugar
1 1/2 Tbsp butter, melted
2 tsp grated fresh lemon peel
2 Tbsp lemon juice
1 large egg, lightly beaten
Stir together first 4 ingredients in a small saucepan; add egg, stirring until blended.
Cook mixture, stirring constantly, over low heat, 10 to 12 minutes until mixture thickens slightly and begins to bubble on the edges. Remove from heat.
Brush it immediately on cake, it will continue to thicken as it cools.