Buttercream Pound Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 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)

Recipe

• 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.