Lemon Poppy Seed Pound Cake - cooking recipe

Ingredients

2 1/2 cups powdered sugar
2 cups butter, softened (NOT margarine)
6 eggs
2 teaspoons lemon zest, grated
3 tablespoons lemon juice
4 cups flour
3 teaspoons baking powder
1 (12 1/2 ounce) package poppy seed filling
glaze
1 cup powdered sugar
1 -2 tablespoon lemon juice

Preparation

In large bowl, beat sugar with butter until light and fluffy.
Add eggs 1 at time, beating well at medium speed after each addition.
Beat in lemon peel and juice.
At low speed, gradually beat in flour and baking powder.
In medium bowl, blend 3 cups of the batter with poppy seed filling.
Spread half of plain batter in bottom of ungreased 10\" tube or bundt pan.
Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
Bake at 350\u00b0F approximately 11/4 hour until a toothpick inserted comes out clean.
Cool 15 minutes, then remove from pan.
Cool about 1 hour until all cooled.
Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
Drizzle glaze over cake.