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