Rum-doused Lemon Poppy-Seed Cake

Baby Kato


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


★★★★★ 1 vote

15 Min
1 Hr


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  • 1
    cup butter, softened
  • 4
    ounces cream cheese, softened
  • 13/4
    cups white sugar
  • 3
    large eggs
  • 1
    tablespoon fresh lemon rind, grated
  • 11/2
    cups flour
  • 1
    teaspoon baking powder
  • 2
    tablespoons poppy seeds
  • 1/4
    cup rum

How to Make Rum-doused Lemon Poppy-Seed Cake


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

Printable Recipe Card

About Rum-doused Lemon Poppy-Seed Cake

Course/Dish: Cakes
Main Ingredient: Alcohol
Regional Style: Canadian
Other Tag: Quick & Easy

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