Bud's Easy Buttercream Pound Cake |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Perfect for an Easter dessert! Ingredients:
4 cups all-purpose flour |
1 (12.5 ounce) can poppyseed filling |
2 1/2 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 |
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.
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