Perfect for an Easter dessert!
Ingredients
- all-purpose flour: 4 cups
- poppyseed filling: 1 can (12.5 ounce can)
- ½ cups confectioners' sugar: 2 piece
- butter: 2 cups (softened)
- eggs: 6 piece
- lemon juice: 3 Tbsp
- baking powder: 1 Tbsp
- lemon peel: 2 tsp (grated)
- confectioners' sugar: 1 cup
- milk: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Pour the batter into an ungreased 10-inch tube pan.
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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.
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Cool the cake thoroughly.
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Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.
