Bud's Easy Buttercream Pound Cake
Description
A rich lemon-poppyseed pound cake has the easiest 2-ingredient frosting ever. Just beat the ingredients, pour into a tube pan, and bake. It makes a great Easter dessert.
Ingredients
•
4 cups all-purpose flour
•
1 (12 1/2 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
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.