Rum-doused Lemon Poppy-Seed Cake
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- cup butter, softened
- ounces cream cheese, softened
- cups white sugar
- large eggs
- tablespoon fresh lemon rind, grated
- 1 1/2
- cups flour
- teaspoon baking powder
- tablespoons poppy seeds
- cup rum
1Preheat oven to 375 degrees.
2Grease a 10" tube pan or a bundt pan.
3In large bowl, beat together butter, cream cheese until well blended.
4Mix in sugar, eggs, and lemon rind until light and fluffy.
5In separate bowl sift, flour and baking powder, stir into butter mixture.
6Add in poppy seeds.
7Bake 50 to 60 minutes. (check to make sure it is done)
8Cool 15 minutes in pan, then invert onto a wire rack to finish cooling.
9Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on rest.
10Cover and let stand 2 or 3 hours before serving.
11Serve with a dollop of whipped cream.