Ideal as a treat for Easter!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 30 mins |
| Servings: | 16 |
| Yield: | 1 10-inch tube cake |
Ingredients
- 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.
Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 270 mg |
| Sugars | 26 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This was really really dry. I think that the baking time is to long. Unfortunately I threw this in the oven and went out of the kitchen to do some other things so I didn’t catch that it was over cooking until the timer went off. I would start checking this at 50 minutes. I do use an oven thermometer so it wasn’t the temp. but it did burn a bit on the edges and the sides. The lemon doesn’t really come through in the flavor. Little bit sad over this one, its not a cheap recipe to make with all the butter and poppy seed filling,