Buttercream pound cake (1968)

Yield: 16 servings

Measure Ingredient
1 pounds Butter, softened (NO SUBST.)
2½ cup Powdered sugar
6 Eggs
2 teaspoons Grated lemon peel
1 cup Powdered sugar
1 tablespoon Up to ...
3 tablespoons Lemon juice
4 cups Flour
1 tablespoon Baking powder
12½ ounce Can poppy seed filling
2 tablespoons Lemon juice or milk



1968 Pillsbury Bake Off Winner

Heat oven to 350 degrees. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar; mix well. At medium speed, add eggs one at a time, beating well after each addition. Beat in lemon peel and 3 T lemon juice. Lightly spoon flour into measuring cup; level off. 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 oven bottom of ungreased 10 inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.

Bake at 350 degrees for one hour and 15 minute to one 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. Phyllis Lidert, FL.

Submitted By TERRI WOLTMON On 03-11-95

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