Lemon Poppy Seed Pound Cake

• powdered sugar↗2 1⁄2 cups
• butter, softened (NOT margarine)↗2 cups
• eggs↗6
• lemon zest, grated↗2 teaspoons
• lemon juice↗3 tablespoons
• flour↗4 cups
• baking powder↗3 teaspoons
• (12 1/2 ounce) package poppy seed filling1

  12 1/2 ounce

• glaze↗
• powdered sugar↗1 cup
• lemon juice↗1 -2 tablespoon

Step-by-step instructions

1. 1

   In large bowl, beat sugar with butter until light and fluffy.

2. 2

   Add eggs 1 at time, beating well at medium speed after each addition.

3. 3

   Beat in lemon peel and juice.

4. 4

   At low speed, gradually beat in flour and baking powder.

5. 5

   In medium bowl, blend 3 cups of the batter with poppy seed filling.

6. 6

   Spread half of plain batter in bottom of ungreased 10” tube or bundt pan.

7. 7

   Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.

8. 8

   Bake at 350°F approximately 1¼ hour until a toothpick inserted comes out clean.

9. 9

   Cool 15 minutes, then remove from pan.

10. 10

    Cool about 1 hour until all cooled.

11. 11

    Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.

12. 12

    Drizzle glaze over cake.