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Buttercream Poppy Seed Pound Cake

Cake:

2 cups (1 pound) butter, softened
2 1/2 cups powdered sugar
6 large eggs
2 teaspoons grated lemon peel
3 tablespoons lemon juice
4 cups all-purpose flour
1 tablespoon baking powder
1 (12 1/2-ounce) can poppy seed filling

 

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

1. Preheat oven to 350*F (175*C).
2. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar; mix well. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 tablespoons lemon juice. At low speed, gradually beat in flour and baking powder; blend well.
3. In medium bowl, combine 3 cups batter with poppy seed filling; blend well.
4. Spread half of plain batter over bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
5. Bake for for 1 hour and 15 minutes or until wooden pick inserted near center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan. Cool completely.
6. In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.

Makes 16 servings.