Buttercream Pound Cake
Source of Recipe
Internet
List of Ingredients
1 lb Butter, softened (no subst.)
2 1/2 cups Powdered sugar
6 Eggs
2 tsp Grated lemon peel
3 TBS Lemon juice
4 cups Flour
1 TBS Baking powder
1 12 1/2 oz Can poppy seed filling
for glaze:
1 cup Powdered sugar
1 TSP up to .. 2 TBS Lemon juice or milk
Heat oven to 350 degrees F.
In large bowl, beat butter until light and fluffy.
Gradually add powdered sugar; mix well.
At medium speed, add eggs one at a time, beating
well after each addition.
Beat in lemon peel and 3 TBS 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 oven bottom of
ungreased 10-inch tube pan.
Alternately add spoonfuls of poppy seed batter
and remaining plain batter.
Bake at 350 degrees F for one hour and 15 minutes
to one hour and 25 minutes or until toothpick
inserted near center comes out clean.
Cool 15 minutes; remove from pan. Cool completely.
In small bowl, combine glaze ingredients, adding
enough lemon juice for desired drizzling consistency;
blend until smooth.
Drizzle over cake.
Recipe
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