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Buttercream Pound Cake

Buttercream Pound Cake
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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.

Prep Time:
30 Min
Total Time:
2 Hr 55 Min
Makes:
16 servings
Pillsbury Bake-Off
Phyllis Lidert
Fort Lauderdale, FL
Bake-Off® Contest 19, 1968
-$25,000 GRAND PRIZE WINNER
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INGREDIENTS
Cake
1lb. (2 cups) butter, softened (do not use margarine)
2 1/2cups powdered sugar
6eggs
2teaspoons grated lemon peel
3tablespoons lemon juice
4cups Pillsbury BEST® All Purpose or Unbleached Flour
3teaspoons baking powder
1(12 1/2-oz.) can poppy seed filling
Glaze
1cup powdered sugar
1to 2 tablespoons lemon juice or milk
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 (3500-6500 ft)  Increase flour in cake to 4 1/2 cups. Bake as directed above.
High Altitude (3500-6500 ft)

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

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