Rum-doused Lemon Poppy-Seed Cake
At a Glance
- Total
- 1 hr 15 min
- Servings
- 12.00 serving(s)
Categories
- Cake
- Dessert
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Rum-doused Lemon Poppy-Seed Cake brings together 1 cup butter, softened, 4 ounces cream cheese, softened, 1 3/4 cups white sugar in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 12 servings.
Hands-Free Mode Off
Equipment
10-inch tube pan or bundt pan, mixing bowls, wire rack
Ingredients
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 1 3/4 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
Instructions
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 seperate bowl sift, flour and baking powder, stir into butter mixture.
Add in poppy seeds.
Bake 55 to 60 minutes.
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
