Rose Mary Mogan


My husband asked me several times to make a Lemon Poppy Seed Pound Cake, and it took awhile to get to the task. I didn't want to make my regular one, I wanted to see if I could create one with less sugar, and yet taste just as good. This was my creation, and he had quite a few slices before the day was over. I am very pleased with the results. This is the first thing that I made in my new Square Bundt pan, it browned perfectly, and came out of the pan with ease. I used Bakers Joy. I garnished it with Lemon Slices and Maraschino Cherries, but that is optional. I made a light glaze with splenda.


★★★★★ 1 vote

16 to 18 depending on slice size
35 Min
1 Hr 30 Min


  • 3 c
    all purpose flour
  • 1 c
  • 2 c
    splenda granular
  • 8 oz
    cream cheese, soften to room temperature
  • 6 large
    eggs, room temperature
  • 3 stick
    butter, softened to room temperature
  • 1 c
    non fat powdered dry milk
  • 1 tsp
    baking soda
  • 1 box
    3 oz. size lemon gelatin (jello)
  • 1 Tbsp
    pure lemon extract
  • 1 Tbsp
    lemon zest
  • 2 tsp
    butter flavor extract
  • 2 1/2 Tbsp
    poppy seeds
  • ·
    few drops yellow food color (optional)
  • 1 large
    lemon, sliced thinly [optional]
  • 10-12
    maraschino halves

  • 1 c
  • 2 Tbsp
    corn starch
  • 1/3 c
    lemon juice
  • 1 stick
  • 1 Tbsp
    lemon zest



  1. PREHEAT OVEN TO 325 DEGREE. In a large bowl cream together the soften butter with the cream cheese, till pale yellow in color.
  2. In a medium size bowl add the sugar, splenda, and lemon gelatin, then stir to mix, and gradually add to creamed butter mixture a little at a time. Continue to beat until well blended and mixture is no longer grainy, about 5 minutes.
  3. Slowly add the eggs one at a time, beating well after each addition. Then add lemon zest, lemon & butter extracts, & yellow food color if desired & mix well.
    In a separate bowl add the flour, powdered milk,baking soda, & poppy seeds, and stir to mix well.
  4. Then USING LOW SPEED gradually pour flour mixture into creamed butter mixture a LITTLE AT A TIME. Beating well after each addition for a total of about 10 minutes. Spray bundt pan with Bakers Joy or nonstick cooking spray. Then pour cake batter into prepared pan smooth top with back of spoon or spatula, and lightly spray top of cake with non stick cooking spray. Place in preheated 325 degree F. oven and bake for 90 minutes or until toothpick inserted in center comes out clean. Remove from oven, & cool for about 10 minutes then invert onto wire rack and allow to cool completely.
    Place on serving platter and drizzle with lemon glaze if desired. Garnish with lemon slices and maraschino cherry halves if desired and serve.
  5. To make glaze: In a medium sauce pan add the splenda, corn starch, ,lemon juice,& stick of butter, & cook over low heat, stirring until butter is melted & mixture begins to thicken and bubble around edges of sauce pan about 1 to 2 minutes, then remove from heat and add lemon Zest. Let cool for a minute or two then drizzle over top of cake, allowing glaze to drip down along edge of cake.
  6. NOTE: You can make this cake using ALL SPLENDA if desired, but remember when BAKING WITH SPLENDA, for EVERY CUP OF SPLENDA always use 1/2 cup non fat dry milk powder plus 1/2 teaspoon of baking soda.This helps to creates the volumn you would get if using regular sugar. You can also use ALL regular sugar but in doing so please eleminate the powdered milk and baking soda. Also with splenda always spray top of cake lightly with non stick cooking spray.

Printable Recipe Card


Course/Dish: Cakes Other Desserts
Main Ingredient: Flour
Regional Style: American

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