Easy Buttercream Pound Cake by Bud

This simple buttercream pound cake is perfect for any occasion, with its rich, buttery flavor and moist texture. It’s easy to make and sure to become a favorite in your dessert rotation.

Simple Cooking Tips

Use room temperature butter and eggs for a smoother batter.
Measure flour carefully by spooning it into the cup and leveling it off.
Avoid overmixing the batter to keep the cake light and fluffy.

Ingredients 0/8

4 cups all-purpose flour 2 ½ cups confectioners' sugar 2 cups butter, softened 6 eggs 3 tablespoons lemon juice 1 tablespoon baking powder 2 teaspoons grated lemon peel 1 tablespoon milk

Why This Recipe Is So Easy To Love

This cake is rich and buttery with a tender crumb that melts in your mouth. It’s simple to make and perfect for any occasion, whether a casual snack or a special dessert. The balance of sweetness and buttery flavor makes it a comforting treat everyone will enjoy.

Step 1

Warm your oven to 350°F (175°C). In a large bowl, combine the flour, poppyseed filling, 2 1/2 cups of powdered sugar, butter, eggs, lemon juice, baking powder, and lemon peel. Use an electric mixer on medium speed and 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 in the oven. Bake for around 1 hour and 15 minutes, or until the cake turns a light golden brown and a toothpick inserted into the center comes out clean. Once it’s done, let the cake cool completely before moving on.

Step 3

For the frosting, beat 1 cup of powdered sugar with a tablespoon of milk on medium speed for a couple of minutes until it’s smooth and creamy. Drizzle this over the cooled cake and enjoy!

139

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Perfect Pairings

Serve slices plain with a cup of tea or coffee for a cozy treat. You can also add fresh berries or a dusting of powdered sugar to brighten up the presentation. For a richer dessert, top with whipped cream or a drizzle of caramel sauce.

Storage Guide

Keep the cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature. It will stay fresh for up to 3 days. For longer storage, freeze the cake wrapped in foil for up to 2 months and thaw before serving.