Bud's Easy Buttercream Pound Cake

Bud's Easy Buttercream Pound Cake

1
Bud 0

"Perfect for an Easter dessert!"
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Ingredients

2 h 30 m servings 521 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

1

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...