Super Lemon Pound Cake with Lemon Curd Filling

Where do I start. This cake took so long to make, maybe I am just not that fast yet but this cake took a lot of components. The recipe was made for a bundt cake but I always picture a pound cake in a bread pan. This recipe also called for lemon extract which I didnt have and dont really like to use because extracts cost a lot of money that I don't think its worth spending. This was the first recipe I really really really adapted and totally made my own.
First you make the batter for the cake and I wanted to use fresh lemon juice instead of pre-bottled. Then you make a syrup to pour over the cake once baked fully.
Then I thought it would be great to make a lemon curd filling which really didnt turn out the way I wanted to. It turned out a lot more thin and liquid like then I imagined. I think it might have happened when I split the recipe. The recipe a friend gave me called for 5 egg yolks and to split it I used 3, maybe 2 would have been better.
Overall, everyone really really liked the cake. However, I do not like the flavor of lemons so this cake wasnt for me. If you are a fan of lemons then this cake is for you.
So far I have only plated one of the cakes and I think for the other one I won't cut it in half put the "lemon curd" on there and just pour it over the cake.

This was the lemon curd, sad it didnt turn out the way I wanted to but next time I am sure it will:




I noticed that I named this blog and it makes it seem that I just bake cupcakes but I have been making anything but that lately. Hopefully that will change soon. I am thinking of changing the name of this blog. If you have creative names for a way to show that I am a baker please share!