The best delicious Buttercream Pound Cake (1968) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buttercream Pound Cake (1968) recipe today!
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CAKE
1 lb Butter, softened (NO SUBST.) 3 T Lemon juice
2 1/2 c Powdered sugar 4 c Flour
6 Eggs 1 T Baking powder
2 t Grated lemon peel 12 1/2 oz Can poppy seed filling
-GLAZE-
1 c Powdered sugar 2 T Lemon juice or milk
1 T Up to …
1968 Pillsbury Bake Off Winner
Heat oven to 350 degrees. 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 T 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 oven bottom of ungreased 10 inch
tube pan. Alternately add spoonfuls of poppy seed batter and
remaining plain batter.
Bake at 350 degrees for one hour and 15 minute to one hour and 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. Phyllis Lidert, FL.
Yields
16 servings
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