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Bud's Easy Buttercream Pound Cake

Rated as 3 out of 5 Stars

"Perfect for an Easter dessert!"
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Ingredients

2 h 30 m servings 521 cals
Original recipe yields 16 servings (1 10-inch tube cake)

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.

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

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Reviews

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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...