Bud’s Easy Buttercream Pound Cake

Ingredients

• 4 cups all-purpose flour
• 1 (12.5 ounce) can poppyseed filling
• 2 1/2 cups confectioners’ sugar
• 2 cups butter, softened
• 6 eggs
• 3 tablespoons lemon juice
• 1 tablespoon baking powder
• 2 teaspoons grated lemon peel
• 1 cup confectioners’ sugar
• 1 tablespoon milk

Directions

Preheat oven to 350 degrees F (175 degrees C).

Beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.

Pour the batter into an ungreased 10-inch tube pan.

Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.

Cool the cake thoroughly.

Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.