Cream Cheese Poppy Seed Pound Cake

Lynnda Cloutier


A rich pound cake with lemon icing.


★★★★★ 1 vote



  • ·
    1 cup butter, not substitutions
  • ·
    1 pkg. cream cheese, 8 oz
  • ·
    6 eggs
  • ·
    3 cups flour
  • ·
    1/4 t. salt
  • ·
    2 1/4 cups sugar
  • ·
    1/4 cup poppy seed
  • ·
    2 t. vanilla
  • ·
    lemon icing, recipe follows
  • ·
    1 t. baking powder

How to Make Cream Cheese Poppy Seed Pound Cake


  1. Bring butter, cream cheese and eggs to room temperature. Meanwhile, grease and lightly flour a 10 inch tube pan; set aside. Mix flour, baking powder and salt. Set aside. In large bowl, beat butter and cream cheese with mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 T. at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add poppy seed and vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until mixed. Pour batter into prepared pan. Bake in a 325 oven about 1 1/4 hours or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool completely on wire rack. Drizzle with Lemon Icing. Serves 16 to 20
    Lemon Icing:
    In small bowl, stir together 1 1/2 cups sifted powdered sugar, 1/2 t. finely shredded lemon peel and enough lemon juice (1 to 2 T) to make an icing of drizzling consistency.
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About Cream Cheese Poppy Seed Pound Cake

Course/Dish: Cakes

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