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Pound Cake: Lemon Buttercream Poundcake

Source of Recipe

Pillsbury Bakeoff Recipes


List of Ingredients

2 cups butter, softened (not margarine)
2 1/2 cups powdered sugar
6 eggs
2 teaspoons grated lemon peel
3 tablespoons lemon juice
4 cups flour
1 tablespoon baking powder
1 can poppy seed filling

Glaze:
1 c. powder sugar + 2 tbl lemon juice


Recipe

Heat oven to 350ºF. In large bowl, beat butter til light and fluffy. Gradually add powder sugar; mix well. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 tbl. lemon juice. At low speed, gradually beat in flour and baking powder; blend well. In medium bowl, combine 3 c. batter with poppy seed filling; beat well.

Spread half of plain batter over bottom of ungreased 10" tube pan. Alternately add spoonfuls of poppyseed batter and remaining plain batter. Bake at 350ºF for 1 hour and 15-25 minutes. or till toothpick comes out clean. Cool 15 minutes and remove from pan, then cool completely. In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth and drizzle over cake.