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 caloriescarbohydrate: 63.5 gcholesterol: 130.8 mgfat: 27.2 gfiber: 0.9 gprotein: 6.9 gsaturatedFat: 15.5 gservingSize: -sodium: 270.3 mgsugar: 26.1 gtransFat: : -unsaturatedFat: : -
Directions Bud's Easy Buttercream Pound Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Pour the batter into an ungreased 10-inch tube pan.
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.
Cool the cake thoroughly.
Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes, drizzle frosting on cooled cake.