Holiday Lemon Walnut Bundt Cake

Place flours, butter, lemon rind and 1 tablespoon confectioners' sugar in a food processor. Pulse until mixture is crumbly. Set aside.

In a small bowl, combine remaining tablespoon of confectioners' sugar, warm milk and dry active yeast. Allow to sit for about 10 minutes or until bubbly.

Separate eggs; refrigerate the whites until needed for filling. Beat yolks and add to the yeast mixture.

In a large bowl, place flour and butter mixture. Make a well in the center and pour in egg and yeast mixture. Using clean hands, mix and knead the dough until smooth. Cover bowl with plastic wrap and refrigerate overnight.

For Walnut Filling:

Place walnuts, confectioners' sugar, and cocoa in a food processor. Pulse until walnuts are finely ground. Place mixture in a small bowl and refrigerate until dough is ready.

To Assemble:

Heavily dust your work surface with flour. Roll out dough into a large rectangle.

Remove the egg whites from the refrigerator and beat them until stiff peaks form. Fold the ground nut mixture into the egg whites.

Spread the nut and egg white mixture evenly over the dough rectangle. Roll the dough up like a jelly roll. Brush the edge lightly with a little water to seal.

Grease and flour a Gugelhupf or Bundt pan. Carefully lift the roll and place it into the prepared pan.

Set the pan in a cold oven and let it rest for 2 1/2 hours, or until the dough rises to the rim of the pan.

Bake at 325º F for 1 hour and 15 minutes. If the top of begins to get too dark, lay a piece of aluminum foil over the top.

Allow cake to cool in the pan. Invert pan and turn out on a cake plate or wire rack.

For Glaze:

Combine confectioners' sugar and lemon juice, one tablespoon at a time until glaze reaches the proper consistency. Drizzle glaze generously over the cake.

To Decorate: