Bud's Easy Buttercream Pound Cake

Bud's Easy Buttercream Pound Cake

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    2 h 30 m
Bud
Recipe by  Bud

“Perfect for an Easter dessert!”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch tube cake

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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.

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Review (1)

Rate This Recipe
Rae
3

Rae

This was really really dry. I think that the baking time is to long. Unfortunately I threw this in the oven and went out of the kitchen to do some other things so I didn't catch that it was over cooking until the timer went off. I would start checking this at 50 minutes. I do use an oven thermometer so it wasn't the temp. but it did burn a bit on the edges and the sides. The lemon doesn't really come through in the flavor. Little bit sad over this one, its not a cheap recipe to make with all the butter and poppy seed filling,

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 521 cal
  • 26%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 63.5 g
  • 20%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 140 mg
  • 47%
  • Sodium
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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