Bud’s Easy Buttercream Pound Cake

Perfect for an Easter dessert!

Original recipe makes 1 10-inch tube cake

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

  • PREP

    15 mins

  • COOK

    1 hr 15 mins

  • READY IN

    2 hrs 30 mins

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.

Nutrition

Calories: 521 kcal
Carbohydrates: 63.5 g
Cholesterol: 140 mg
Fat: 27.2 g
Fiber: 0.9 g
Protein: 6.9 g
Sodium: 270 mg

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