Ingredients for Rum Doused Lemon Poppy Seed Cake
- 1 cup (2 sticks) unsalted butter, softened
- Cream Cheese
- White Sugar
- 4 large eggs
- Fresh Lemon Rind
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons poppy seeds
- ¼ cup dark rum
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How to Make Rum Doused Lemon Poppy Seed Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, poppy seeds, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, whisk together the lemon juice, rum, and lemon zest.
- Pour the wet ingredients into the batter and mix until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the rum glaze by whisking together the powdered sugar, rum, and lemon juice until smooth. Add more rum or lemon juice as needed to reach desired consistency.
- Once the cake is completely cool, drizzle the rum glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
118g
Fat
61g
Carbs
13g
