Preheat oven to 350° F. Spray a 10 inch tube pan (preferably false bottom) with nonstick cooking spray.

Place sugar and zest in the bowl of an electric mixer. Mix until well blended with your fingers.

In the bowl of an electric mixer fitted with the paddle attachment, add the butter to the sugar and lemon zest mixture. On medium speed, cream the mixture until light and fluffy.

On low speed, add eggs, one at a time, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.

In a mixing bowl, whisk together flour, baking powder, baking soda and salt.

In another small bowl, whisk together mascarpone cheese, lemon juice and both extracts.

On low speed, add one third of the flour mixture into the butter and egg mixture, followed by one half of the mascarpone mixture. Stop the machine occasionally to scrape down the sides of the bowl with a rubber spatula.

Add another third of the flour followed by the remaining mascarpone mixture. Then add the remaining third of the flour mixture and mix until just blended.

Pour half of the batter into prepared pan. Smooth the batter with a spatula.

Using a small spoon, place a small line of lemon curd in the center of the batter, all around. Try not to touch the lemon curd to the sides of the pan.

Using a large spoon, dollop remaining batter evenly over the lemon curd. Using a small offset spatula, smooth out the batter.

Using a small spoon, place another line of lemon curd all around the center of the batter. Using a butter knife, cut through the batter from the tube to the outside of the pan, at intervals all around the pan..

Bake for 1 hour and 10 minutes or until a small knife inserted into the center comes out clean.

Cool until barely warm and remove from pan and place on a large platter.

To make glaze: in a small bowl, whisk together confectioners’ sugar and mascarpone cheese. Add enough of the lemon juice to form a thick but pourable glaze.

Drizzle or spread glaze decoratively over pound cake. Allow glaze to dry.

Decorate top of cake with candied lemon slices, if desired.