Ingredients
16
16 servings
- •4 cups all-purpose flour
- •1 (12.5 ounce) can poppyseed filling
- •2 ½ 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
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 521
- Carbohydrate: 64g
- Fat: 27g
- Fiber: 1g
- Protein: 7g
- Sugar: 26g
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