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Cook'n with Betty Crocker 
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Buttercream Pound Cake |
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Serves: 16 Print this RecipePhyllis Lidert - Oak Lawn, Illinois Bake-Off® Contest 19, 1968 Grand Prize Winner This lemon-poppy seed pound cake was so popular that Pillsbury developed a similar scratch recipe after a frosting mix, a key cake ingredient in the original recipe, no longer was available. CAKE 1 pound (2 cups) butter, softened (do not use margarine) 2 1/2 cups powdered sugar 6 eggs 2 teaspoons grated lemon peel 3 tablespoons lemon juice 4 cups all-purpose flour 1 tablespoon baking powder 1 (12 1/2-ounce) package poppy seeds filling GLAZE 1 cup powdered sugar 1 to 2 tablespoons lemon juice or milk 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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