- Cake:
- 1 pound butter, softened (do not use margarine)
- 2 1/2 cups powdered sugar
- 6 eggs
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 4 cups Pillsbury BEST® All Purpose or Unbleached Flour
- 3 teaspoons baking powder
- 1 (12.5 ounce) can poppy seed filling
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice or milk, or as needed
- Heat oven to 350 degrees F. Beat butter in large bowl until light and fluffy. Gradually add 2 1/2 cups powdered sugar, beating until well combined. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 tablespoons lemon juice. Lightly spoon flour into measuring cup; level off. At low speed, gradually beat in flour and baking powder; blend well.
- In medium bowl, combine 3 cups batter with poppy seed filling; blend well. Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
- Bake at 350 degrees F for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.
- In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.