THE RECIPE JOURNAL · Dessert
Bud's Effortless Buttercream Pound Cake
This rich and creamy pound cake is perfect for any occasion, with a buttery flavor that melts in your mouth. Easy to make and irresistibly delicious, it’s sure to become a favorite in your baking rotation.
FROM THE KITCHEN • Bud's Effortless Buttercream Pound Cake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating 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 to beat everything together until the batter is smooth and well mixed—this should take about 2 minutes. Pour the batter into an ungreased 10-inch tube pan and pop it into the oven. Bake for around 1 hour and 15 minutes, or until the cake turns a nice golden color and a toothpick inserted in the center comes out clean. Let the cake cool completely before moving on. Once it’s cooled, mix 1 cup of powdered sugar with 1 tablespoon of milk using your mixer on medium speed for about 2 minutes, then drizzle this simple frosting over the cake. Enjoy!
Why you’ll love it
This cake is rich and buttery with a tender crumb that melts in your mouth. It’s easy to make and doesn’t require any fancy ingredients. Perfect for both beginners and experienced bakers looking for a reliable classic.
How to serve
Enjoy slices plain with a cup of tea or coffee. You can also add fresh berries or a drizzle of honey for extra flavor. This cake pairs well with whipped cream or a scoop of vanilla ice cream.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. Thaw at room temperature before serving.
