Poppy-Seed Cake Recipe

Name: Poppy-Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/8 teaspoon salt; 1 1/2 cups granulated sugar; 3/4 cup (6 ounces) block-style fat-free cream cheese; 1/2 cup butter or stick margarine, softened; 3 large eggs; 1/4 cup poppy seeds; 1 tablespoon grated lemon rind; 1 1/2 teaspoons vanilla extract; Cooking spray; Frosting:; 1/4 cup (2 ounces) block-style fat-free cream cheese, chilled; 2 tablespoons butter or stick margarine, chilled; 1 teaspoon grated lemon rind; 1 1/2 cups powdered sugar

Servings: persons

Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (6 ounces) block-style fat-free cream cheese
1/2 cup butter or stick margarine, softened
3 large eggs
1/4 cup poppy seeds
1 tablespoon grated lemon rind
1 1/2 teaspoons vanilla extract
Cooking spray
Frosting:
1/4 cup (2 ounces) block-style fat-free cream cheese, chilled
2 tablespoons butter or stick margarine, chilled
1 teaspoon grated lemon rind
1 1/2 cups powdered sugar

1
Preheat oven to 325u00b0.
2
To prepare the cake, lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt in a bowl, stirring well with a whisk. Beat 1 1/2 cups granulated sugar, 3/4 cup cream cheese, and 1/2 cup softened butter at medium speed of a mixer until well-blended. Add the eggs, 1 at a time, beating the mixture well after each addition. Add the flour mixture, and beat at low speed just until blended. Stir in the poppy seeds, 1 tablespoon lemon rind, and vanilla.
3
Spoon batter into a 9-inch tube pan coated with cooking spray. Bake at 325u00b0 for 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes on a wire rack; remove cake from pan. Cool completely on wire rack.
4
To prepare the frosting, beat 1/4 cup cream cheese, 2 tablespoons butter, and 1 teaspoon lemon rind until mixture is light and fluffy. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread frosting over top of cake.
5
Note: The cake can be made using a 10-inch tube pan; bake at 325u00b0 for 30 minutes or until a wooden pick inserted near the center of cake comes out clean. You can also bake the cake in a 9 x 5-inch loaf pan; bake at 325u00b0 for 1 hour or until a wooden pick inserted near the center comes out clean.

1258

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake:, 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/8 teaspoon salt, and more.

Yes, Poppy-Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppy-Seed Cake

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