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Ingredients
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4 cups all-purpose flour
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1 (12.5 ounce) can poppyseed filling
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2 ½ cups confectioners' sugar
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2 cups butter, softened
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6 eggs
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3 tablespoons lemon juice
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1 tablespoon baking powder
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2 teaspoons grated lemon peel
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1 cup confectioners' sugar
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1 tablespoon milk
Directions
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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.
Nutrition Facts (per serving)
| 521 | Calories |
| 27g | Fat |
| 64g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 521 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 16g | 78% |
| Cholesterol 131mg | 44% |
| Sodium 270mg | 12% |
| Total Carbohydrate 64g | 23% |
| Dietary Fiber 1g | 3% |
| Total Sugars 26g | |
| Protein 7g | 14% |
| Vitamin C 2mg | 2% |
| Calcium 130mg | 10% |
| Iron 2mg | 11% |
| Potassium 71mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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