Perfect for an Easter dessert!
Ingredients
- 4 cups all-purpose flour
- 1 , 12.5 ounce
- 2.5 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
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
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.
-
3
Pour the batter into an ungreased 10-inch tube pan.
-
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.
-
5
Cool the cake thoroughly.
-
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
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