Buttercream Pound Cake
 Posted by: Tuddles Sat, 7 Feb 2004, at 11:10 a.m.
 

Prep Time: 30 Minutes(Ready in 2 Hours 55 Minutes) Makes: 16 servings

Swirls of poppy seed add interest to this lemon pound cake. This recipe originally used a dry frosting mix that is no longer available. Our updated version has the delicious buttery flavor of the original recipe.

Ingredients:

Cake
1 lb. (2 cups) butter, softened (do not use margarine)
2 1/2 cups powdered sugar
6 eggs
2 teaspoons grated lemon peel
3 tablespoons lemon juice
4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3 teaspoons baking powder
1 (12 1/2-oz.) can poppy seed filling
Glaze
1 cup powdered sugar
1 to 2 tablespoons lemon juice or milk

Preparation Directions:

1. Heat oven to 350°F. 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.

2. 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.

3. 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.

4. In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.

High Altitude Instructions:

Increase flour in cake to 4 1/2 cups. Bake as directed above.