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Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Perfect for an Easter dessert!

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
1 hr
total:
2 hrs 30 mins
Servings:
16
Yield:
1 10-inch tube cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Pour the batter into an ungreased 10-inch tube pan.

  • 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.

  • Cool the cake thoroughly.

  • Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.

Nutrition Facts

521 calories; protein 6.9g; carbohydrates 63.5g; fat 27.2g; cholesterol 130.8mg; sodium 270.3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/08/2012
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, Read More
(5)