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Bud's Easy Buttercream Pound Cake
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
150 minutes
Indulge in a luscious lemon-poppyseed pound cake with a simple 2-ingredient frosting. Perfect for a delightful Easter treat!
Ingredients:
  • 4 cups all-purpose flour
  • 1 (12.5 ounce) can poppyseed filling
  • 2.5 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
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) to achieve the perfect baking temperature.
  • In a large bowl, use an electric mixer to blend together flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel until the batter is smooth and fully incorporated, for about 2 minutes on medium speed.
  • Transfer the batter into a 10-inch tube pan without greasing it.
  • Bake the cake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, approximately 1 hour and 15 minutes.
  • Allow the cake to cool completely.
  • Whisk together 1 cup confectioners' sugar and 1 tablespoon milk using an electric mixer on medium speed for 2 minutes; then drizzle the frosting over the cooled cake.

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