Buttercream Pound Cake

Pillsbury Bake-Off 1968 Grand Prize Winner. Swirls of poppy seed add interest to this lemon pound cake. This recipe originally used a dry frosting mix that is no longer available. Winner: Phyllis Lidert, Fort Lauderdale, FL Phyllis won $25,000

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 1  lb butter, softened (do not use margarine)
• 2 1⁄2 cups powdered sugar
• 6  eggs
• 2  teaspoons lemon peel, grated
• 3  tablespoons lemon juice
• 4  cups all-purpose flour
• 3  teaspoons baking powder
• 1 (12 1/2ounce) can poppy seed filling
• 1  cup powdered sugar
• 1 -2  tablespoon lemon juice (or milk)

Directions

1. Heat oven to 350°F
2. CAKE.
3. Beat butter in large bowl until light and fluffy.
4. Gradually add 2 1/2 cups powdered sugar, beating until well combined.
5. At medium speed, add eggs 1 at a time, beating well after each addition.
6. Beat in lemon peel and 3 tablespoons lemon juice.
7. Lightly spoon flour into measuring cup; level off.
8. At low speed, gradually beat in flour and baking powder; blend well.
9. In medium bowl, combine 3 cups batter with poppy seed filling; blend well.
10. Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
11. Bake at 350°F for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean.
12. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.
13. GLAZE.
14. In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.
15. High Altitude (3500-6500 ft),increase flour in cake to 4 1/2 cups. Bake as directed above.