Perfect for an Easter dessert!
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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Pour the batter into an ungreased 10-inch tube pan.
Step 4
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.
Step 5
Cool the cake thoroughly.
Step 6
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 521 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat16g | 78% |
Cholesterol131mg | 44% |
Sodium270mg | 12% |
Total Carbohydrate64g | 23% |
Dietary Fiber1g | 3% |
Total Sugars26g | |
Protein7g | |
Vitamin C2mg | 8% |
Calcium130mg | 10% |
Iron2mg | 11% |
Potassium71mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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