Rum-doused Lemon Poppy-Seed Cake
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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 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 a separate bowl sift, flour and baking powder, stir into butter mixture.
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.