Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
stand:
30 mins
bake:
1 hr 15 mins
cool:
2 hrs
total:
4 hrs 25 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch tube pan; set aside. Combine flour, baking powder, and salt. Set aside.

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  • In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add poppy seed and vanilla. Add eggs, 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Pour batter into prepared pan.

  • Bake in a 325 degree F oven about 75 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack. Drizzle Lemon Icing over cake. Makes 16 servings.

Nutrition Facts

415 calories; fat 19g; cholesterol 126mg; saturated fat 11g; carbohydrates 55g; insoluble fiber 1g; protein 6g; vitamin a 206RE; sodium 239mg; calcium 60.6mg; iron 2mg.
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