Poppy-Seed Cake

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 30%
  • Fat: 9.4g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 5.3g
  • Carbohydrate: 43.5g
  • Fiber: 0.6g
  • Cholesterol: 63mg
  • Iron: 1.2mg
  • Sodium: 236mg
  • Calcium: 107mg

Ingredients

  • Cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup (6 ounces) block-style fat-free cream cheese
  • 1/2 cup butter or stick margarine, softened
  • 3 large eggs
  • 1/4 cup poppy seeds
  • 1 tablespoon grated lemon rind
  • 1 1/2 teaspoons vanilla extract
  • Cooking spray
  • Frosting:
  • 1/4 cup (2 ounces) block-style fat-free cream cheese, chilled
  • 2 tablespoons butter or stick margarine, chilled
  • 1 teaspoon grated lemon rind
  • 1 1/2 cups powdered sugar

Preparation

  1. Preheat oven to 325°.
  2. To prepare the cake, lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt in a bowl, stirring well with a whisk. Beat 1 1/2 cups granulated sugar, 3/4 cup cream cheese, and 1/2 cup softened butter at medium speed of a mixer until well-blended. Add the eggs, 1 at a time, beating the mixture well after each addition. Add the flour mixture, and beat at low speed just until blended. Stir in the poppy seeds, 1 tablespoon lemon rind, and vanilla.
  3. Spoon batter into a 9-inch tube pan coated with cooking spray. Bake at 325° for 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes on a wire rack; remove cake from pan. Cool completely on wire rack.
  4. To prepare the frosting, beat 1/4 cup cream cheese, 2 tablespoons butter, and 1 teaspoon lemon rind until mixture is light and fluffy. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread frosting over top of cake.
  5. Note: The cake can be made using a 10-inch tube pan; bake at 325º for 30 minutes or until a wooden pick inserted near the center of cake comes out clean. You can also bake the cake in a 9 x 5-inch loaf pan; bake at 325º for 1 hour or until a wooden pick inserted near the center comes out clean.
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