Buttercream Pound Cake

Name: Buttercream Pound Cake
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 1/2 ounce) can poppy seed filling; 1 cup powdered sugar; 1 -2 tablespoon lemon juice (or milk)

10 ingredients

15 steps

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 1/2 ounce) 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.