Buttercream Pound Cake Recipe

Name: Buttercream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butter, softened (do not use margarine); 2 1/2 cups powdered sugar; 6 eggs; 2 teaspoons lemon peel, grated; 3 tablespoons lemon juice; 4 cups all-purpose flour; 3 teaspoons baking powder; 1 (12 1/2 ounce) can poppy seed filling; 1 cup powdered sugar; 1 -2 tablespoon lemon juice (or milk)

Servings: persons

1 lb butter, softened (do not use margarine)
2 1/2 cups powdered sugar
6 eggs
2 teaspoons lemon peel, grated
3 tablespoons lemon juice
4 cups all-purpose flour
3 teaspoons baking powder
1 (12 1/2 ounce) can poppy seed filling
1 cup powdered sugar
1 -2 tablespoon lemon juice (or milk)

1
Heat oven to 350u00b0F
2
CAKE.
3
Beat butter in large bowl until light and fluffy.
4
Gradually add 2 1/2 cups powdered sugar, beating until well combined.
5
At medium speed, add eggs 1 at a time, beating well after each addition.
6
Beat in lemon peel and 3 tablespoons lemon juice.
7
Lightly spoon flour into measuring cup; level off.
8
At low speed, gradually beat in flour and baking powder; blend well.
9
In medium bowl, combine 3 cups batter with poppy seed filling; blend well.
10
Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
11
Bake at 350u00b0F for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean.
12
Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.
13
GLAZE.
14
In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.
15
High Altitude (3500-6500 ft),increase flour in cake to 4 1/2 cups. Bake as directed above.

1885

kcal

Calories

108

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb butter, softened (do not use margarine), 2 1/2 cups powdered sugar, 6 eggs, 2 teaspoons lemon peel, grated, and more.

Yes, Buttercream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttercream Pound Cake

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