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Ingredients

4 cups all-purpose flour 1 (12.5 ounce) can poppyseed filling 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 cup confectioners' sugar 1 tablespoon milk

Nutrition Info

521.3 calories carbohydrate: 63.5 g cholesterol: 130.8 mg fat: 27.2 g fiber: 0.9 g protein: 6.9 g saturatedFat: 15.5 g servingSize: - sodium: 270.3 mg sugar: 26.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
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.
Pour the batter into an ungreased 10-inch tube pan.
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.
Cool the cake thoroughly.
Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes, drizzle frosting on cooled cake.

1 10-inch tube cake

Perfect for an Easter dessert!