Thursday, January 26, 2012

One of my favorite desserts: Lemon Poppy Seed Cake



1 c. butter
1 1/2 c. sugar, divided
1 (8 oz.) pkg. cream cheese
5 eggs, separated
1 c. lemon juice
2 2/3 c. flour, sifted
1 1/4 tsp. baking powder
1 tsp. baking soda
1/3 c. poppy seed
1 tbsp. grated lemon peel

Heat oven to 350 degrees. Beat 1 1/4 cups sugar and cream cheese in large bowl at medium speed with electric mixer until light and fluffy. Blend in egg yolks and juice. Add combined flour, baking powder and baking soda; mix well. Beat in poppy seed and lemon peel; set aside.

Beat egg whites until foamy. Gradually add reserved 1/4 cup sugar, beating until soft peaks form. Fold egg whites into batter. Pour into greased and floured 10-inch tube or bundt pan. Bake 55 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan. Cool.


1/2 c. sifted powdered sugar
1 tbsp. lemon juice

Mix powdered sugar and juice. Drizzle over cake.

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