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Buttercream Pound Cake

(30)
  4 reviews
  • 30 min prep time
  • 2 hr 55 min total time
  • 10 ingredients
  • 16 servings
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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.

Bake-Off® Contest 19, 1968
Phyllis Lidert
Fort Lauderdale, Florida

Cake

1
lb. (2 cups) butter, softened (do not use margarine)
2 1/2
cups powdered sugar
6
eggs
2
teaspoons grated lemon peel
3
tablespoons lemon juice
4
cups Pillsbury BEST® All Purpose or Unbleached Flour
3
teaspoons baking powder
1
(12 1/2-oz.) can poppy seed filling

Glaze

1
cup powdered sugar
1
to 2 tablespoons lemon juice or milk

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
520
% Daily Value
Total Fat
27g
42%
Saturated Fat
15g
75%
Cholesterol
140mg
47%
Sodium
360mg
15%
Total Carbohydrate
62g
21%
Dietary Fiber
3g
12%
Protein
7g
7%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 2 Fruit; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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