Serves: 16
Total Calories: 289
Heat oven to 350°F. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar mix well. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 tablespoons lemon juice. 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. Spread half of plain batter over bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
Bake at 350°F. for 1 hour and 15 minutes to 1 hour and 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes remove from pan. Cool completely.
In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency blend until smooth. Drizzle over cake.
HIGH ALTITUDE - Above 3,500 feet: Increase flour in cake to 4 1/2 cups. Bake as directed above.
Nutrition Per Serving: Calories 510 Protein 7g Carbohydrate 62g Fat 27g Sodium 360mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Buttercream Pound Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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