rum-doused lemon poppy-seed cake

★★★★★ 1 Review
BabyKato avatar
By Baby Kato
from Beautiful Shore Country, NB

My sister in laws favorite dessert...enjoy from Enchanted Evenings by John Hadamuscin

serves 12
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For rum-doused lemon poppy-seed cake

  • 1
    cup butter, softened
  • 4
    ounces cream cheese, softened
  • 13/4
    cups white sugar
  • 3
    large eggs
  • 1
    tablespoon fresh lemon rind, grated
  • 1 1/2
    cups flour
  • 1
    teaspoon baking powder
  • 2
    tablespoons poppy seeds
  • 1/4
    cup rum
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How To Make rum-doused lemon poppy-seed cake

  • 1
    Preheat oven to 375 degrees.
  • 2
    Grease a 10" tube pan or a bundt pan.
  • 3
    In large bowl, beat together butter, cream cheese until well blended.
  • 4
    Mix in sugar, eggs, and lemon rind until light and fluffy.
  • 5
    In separate bowl sift, flour and baking powder, stir into butter mixture.
  • 6
    Add in poppy seeds.
  • 7
    Bake 50 to 60 minutes. (check to make sure it is done)
  • 8
    Cool 15 minutes in pan, then invert onto a wire rack to finish cooling.
  • 9
    Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on rest.
  • 10
    Cover and let stand 2 or 3 hours before serving.
  • 11
    Serve with a dollop of whipped cream.

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