Bud's Easy Buttercream Pound Cake

Ingredients

• 4 cups all-purpose flour
• 1 can poppyseed filling , 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. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 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. 3

   Pour the batter into an ungreased 10-inch tube pan.

4. 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. 5

   Cool the cake thoroughly.

6. 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.