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
- cups flour
- teaspoon baking powder
- tablespoons poppy seeds
- cup rum
1Preheat oven to 375 degrees.
2Grease a 10" tube pan or 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 a separate bowl sift, flour and baking powder, stir into butter mixture.
6Add in poppy seeds.
7Bake 55 to 60 minutes.
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.