rum-doused lemon poppy-seed cake

How To Make rum-doused lemon poppy-seed cake

• 1

  Preheat oven to 375 degrees.
• 2

  Grease a 10" tube pan or bundt pan.
• 3

  In large bowl, beat together butter, cream cheese until well blended.
• 4

  Mix in sugar, eggs, and lemon rind until light and fluffy.
• 5

  In a separate bowl sift, flour and baking powder, stir into butter mixture.
• 6

  Add in poppy seeds.
• 7

  Bake 55 to 60 minutes.
• 8

  Cool 15 minutes in pan, then invert onto a wire rack to finish cooling.
• 9

  Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on rest.
• 10

  Cover and let stand 2 or 3 hours before serving.
• 11

  Serve with a dollop of whipped cream.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card