3.666665
3 ratings

Buttercream Pound Cake

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1968

Phyllis Lidert won the Bake-Off for this lemon pound cake with a lovely poppy seed swirl.

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1968.

Recipe courtesy of Pillsbury.

Every other winning recipe from the Pillsbury Bake-Off.

 

Ingredients

For the cake

  • 1 Pound (2 cups) butter, softened (do not use margarine)
  • 2 1/2 Cups powdered sugar
  • 6 eggs
  • 2 Teaspoons grated lemon peel
  • 3 Teaspoons lemon juice
  • 4 Cups Pillsbury BEST All Purpose or Unbleached Flour
  • 3 Teaspoons baking powder
  • 1 12 1/2-oz. can poppy seed filling

For the glaze

  • 1 Cup powdered sugar
  • 1 to 2 Tablespoon lemon juice or milk

Directions

For the cake

Heat oven to 350 degrees F Beat butter in large bowl until light and fluffy. Gradually add 2 1/2 cups powdered sugar, beating until well combined. At medium speed, add eggs 1 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 in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.

Bake at 350 degrees F for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.

For the glaze

In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.

Nutritional Facts
Servings16
Calories Per Serving560
Total Fat34g52%
Sugar27gN/A
Saturated16g81%
Cholesterol121mg40%
Protein9g19%
Carbs57g19%
Vitamin A220µg24%
Vitamin B120.2µg3.2%
Vitamin C1mg2%
Vitamin D0.7µg0.2%
Vitamin E1mg6%
Vitamin K2µg3%
Calcium403mg40%
Fiber5g21%
Folate (food)36µgN/A
Folate equivalent (total)118µg30%
Folic acid48µgN/A
Iron4mg22%
Magnesium87mg22%
Monounsaturated8gN/A
Niacin (B3)2mg10%
Phosphorus351mg50%
Polyunsaturated8gN/A
Potassium225mg6%
Riboflavin (B2)0.3mg15.6%
Sodium101mg4%
Sugars, added26gN/A
Thiamin (B1)0.4mg29.5%
Trans0.9gN/A
Zinc2mg15%