Buttercream Pound Cake
Makes 16 servings

• Cake
  • 1 - pound butter, softened (do not use margarine)
  • 2-1/2 - cups powdered sugar
  • 6 - eggs
  • 2 - teaspoon grated lemon peel
  • 3 - Tablespoon lemon juice
  • 4 - cups all-purpose flour
  • 3 - teaspoon baking powder
  • 1 - can (12 1/2-ounces) poppy seed filling
• Glaze
  • 1 - cup powdered sugar
  • 1 to 2 - Tablespoon lemon juice or milk

1. In a large bowl, add the butter and beat until light and fluffy. 
2. Slowly add 2-1/2 cups powdered sugar. 
3. Beat until well combined. 
4. At medium speed, add eggs 1 at a time, beating well after each addition. 
5. Beat in lemon peel and 3 tablespoons lemon juice. 
6. Lightly spoon flour into measuring cup; level off. 
7. At low speed, gradually beat in flour and baking powder; blend well.
   In medium bowl, combine 3-cups batter with poppy seed filling; blend well. 
8. Spread half of plain batter in bottom of ungreased 10-inch tube pan. 
9. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
   Bake for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean. 
10. Cool 15 minutes and remove from pan. 
11. Cool 1 hour or until completely cooled.

To make the glaze

1. In a small bowl, mix glaze powdered sugar and lemon juice. 
2. Add enough lemon juice for desired drizzling consistency. 
3. Blend until smooth. 
4. Drizzle over cake.