Buttercream Pound Cake - cooking recipe

Ingredients

1 lb butter, softened (do not use margarine)
2 1/2 cups powdered sugar
6 eggs
2 teaspoons lemon peel, grated
3 tablespoons lemon juice
4 cups all-purpose flour
3 teaspoons baking powder
1 (12 1/2 ounce) can poppy seed filling
1 cup powdered sugar
1 -2 tablespoon lemon juice (or milk)

Preparation

Heat oven to 350\u00b0F
CAKE.
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\u00b0F 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.
GLAZE.
In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.
High Altitude (3500-6500 ft),increase flour in cake to 4 1/2 cups. Bake as directed above.