Ingredients
- 4 cups all-purpose flour
- 1 (12.5 ounce) can poppyseed filling
- 2 ½ cups confectioners' sugar
- 2 cups butter, softened
- 6 eggs
- 1 tablespoon baking powder
- 2 teaspoons grated lemon peel
- 1 tablespoon milk
Why This Recipe Stands Out
Cooking Tips You Should Know
- Avoid overmixing the batter to keep the cake light and fluffy.
- Use a toothpick to check for doneness; it should come out clean when the cake is ready.
Step 1
Gently heat your oven to 350°F (175°C). In a large bowl, combine the flour, poppyseed filling, 2 ½ cups of powdered sugar, butter, eggs, lemon juice, baking powder, and lemon peel. Use an electric mixer on medium speed to beat everything together until the batter is smooth and well mixed, which should take about two minutes.
Step 2
Pour the batter into an ungreased 10-inch tube pan and pop it into the oven. Let it bake for around 1 hour and 15 minutes, or until the top turns a nice golden brown and a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely.
Step 3
While the cake is cooling, whip up the frosting by beating 1 cup of powdered sugar with a tablespoon of milk on medium speed for a couple of minutes. When the cake is fully cooled, drizzle the frosting over the top and enjoy!
