Buttercream Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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