Bud's Easy Buttercream Pound Cake recipe

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Ingredients

4 cups all-purpose flour
1 (12.5 ounce) can poppyseed filling
2 ½ cups confectioners' sugar
2 cups butter, softened
6 eggs
3 tablespoons lemon juice
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 cup confectioners' sugar
1 tablespoon milk

Nutrition Info

521.3 calories
carbohydrate: 63.5 g
cholesterol: 130.8 mg
fat: 27.2 g
fiber: 0.9 g
protein: 6.9 g
saturatedFat: 15.5 g
servingSize: -
sodium: 270.3 mg
sugar: 26.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.

  3. Pour the batter into an ungreased 10-inch tube pan.

  4. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.

  5. Cool the cake thoroughly.

  6. Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes, drizzle frosting on cooled cake.

Recipe Yield

1 10-inch tube cake

Recipe Note

Perfect for an Easter dessert!

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