Recipes

Buttercream Pound Cake

Daisy Nichols|

Buttercream Pound Cake
3.7 (3 ratings)
Fill 202 Print
Phyllis Lidert won the Bake-Off for this lemon pound cake with a lovely poppy seed swirl.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1968.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off. 
Servings
16
Ingredients
  • 1 pound (2 cups) butter, softened (do not use margarine)
  • 2 1/2 cup powdered sugar
  • 6 eggs
  • 2 teaspoon grated lemon peel
  • 3 teaspoon lemon juice
  • 4 cup pillsbury best all purpose or unbleached flour
  • 3 teaspoon baking powder
  • 1 12 1/2-oz. can poppy seed filling
  • 1 cup powdered sugar
  • 1 to 2 tablespoon lemon juice or milk
Directions
  1. Heat oven to 350 degrees 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 degrees 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.
 
Recommended