Lemon Poppy Seed Cream Cheese Pound Cake

Lemon Poppy Seed Pound Cake

Yield

Serves 24

Type

Cake

Time

2 hours

Level

Beginner

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1

Start by gathering self rising flour, cream cheese, buttermilk, vanilla and almond extract, eggs and lemons. 

Gather the ingredients

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2

Beat the butter and cream cheese until fully blended. Then add the sugar.

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3

Add in the eggs, one at a time beating after each addition.

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4

Add in the lemon zest and juice.

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5

Add in the vanilla and almond extracts and the buttermilk and lightly blend.

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6

Slowly add in the flour and poppy seeds and beat on low until it's all been incorporated.

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7

Add to a well-greased bunt mold (at least 10 cup capacity), and tap on the counter to remove any air bubbles.

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8

Then glaze and bake!

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