Buttercream Pound Cake

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.

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Servings 16

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Bake-Off® Contest 19, 1968

Phyllis Lidert

Fort Lauderdale, Florida

ingredients 10
Prep Time 30 min
Total Time 2 hr 55 min

Ingredients

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

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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.