Buttercream Pound Cake (with poppy seeds)

BUTTERCREAM POUND CAKE

CAKE:

2 cups (1 pound) butter, softened (not margarine)
2 ½ cups powdered sugar
6 eggs
2 teaspoons grated lemon peel 3 tablespoons lemon juice
4 cups all-purpose flour
1 tablespoon baking powder
1 (12 ½ -oz.) can poppy seed filling

GLAZE:

1 cup powdered sugar
1 to 2 tablespoons lemon juice or milk

Heat oven to 350° F.
In large bowl, beat butter until light and fluffy. Gradually add powdered sugar; mix well.
At medium speed, add eggs one at a time, beating well after each addition. Beat in lemon peel and 3 tablespoons lemon juice. Lightly spoon flour into measuring cup; level off. At low speed, gradually beat in flour and baking powder; blend well. In medium bowl, combine 3 cups batter with poppy seed filling; blend well.
Spread half of plain batter over bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
Bake at 350'F. for I hour and 15 to 25 minutes or until toothpick inserted near center comes out clean.
Cool 15 minutes; remove from pan. Cool completely.
In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.

Yield: 16 servings.

This recipe has been kitchen tested.

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