-
-
My review
Bud's Easy Buttercream Pound Cake
Bud
"Perfect for an Easter dessert!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 30 m servings 521 calsOriginal recipe yields 16 servings (1 10-inch tube cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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
Per Serving: 521 calories; 27.2 g fat; 63.5 g carbohydrates; 6.9 g protein; 131 mg cholesterol; 270 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest