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1
Leave the cream cheese at room temperature to soften.
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2
Combine with the sugar and lemon juice and mix until smooth.
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3
Place into a piping bag with a round tip and set aside.
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4
Line the pound cake pan with parchment paper.
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5
Combine and sift the powdered ingredients.
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6
Preheat the oven to 180C.
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7
Leave the butter at room temperature or microwave to soften.
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8
Combine with the sugar and the salt and mix with a hand mixer until the mixture turns pale.
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9
Gradually add in the room temperature egg and mix it in well until fluffy, being careful that it doesn't separate.
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10
Add the vanilla oil and stir.
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11
Use a rubber spatula to mix in the powdered ingredients all at once, using a cut and fold motion.
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12
Once the powdered ingredients have been mixed in about halfway, add the poppy seeds and combine thoroughly.
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13
Fill the pan about 1/3 with the batter.
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14
Squeeze in the cream cheese filling and then cover with the remaining cake batter.
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15
Bake for 35-45 minutes at 180C.
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16
At about the 15 minute mark, if you make a vertical slit in the surface, it will split open nicely.
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17
Once baked, place the cake pan on a cooling rack to cool.
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18
When the cake is cool enough to touch, cover with plastic wrap and let it cool.
