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Buttercream Pound Cake
Cake Recipes from AlansKitchen.comMakes 16 servings

Swirls of poppy seed add notice to this lemon pound cake. This recipe is an updated version has the classic buttery flavor recipe.

  • 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

Preheat oven to 350F.

  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.

High Altitude Instructions (Above 3500 Feet): Increase flour in cake to 4-1/2 cups. Bake as directed above


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