Rum-doused Lemon Poppy-Seed Cake

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

My sister in laws favourite dessert...enjoy from Enchanted Evenings by John Hadamuscin

Ingredients Nutrition


  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 seperate 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.
Most Helpful

Excellent flavor, very nice texture. I think this recipe would also makes great poppy-seed muffins. Keeper recipe. Thank you for sharing it. UPDATE: This cake tastes better the next day.

YungB February 10, 2009

Used lime rind as I did not have any lemon at the time. I don't think the taste suffered any for this substitution. A lovely cake.

WizzyTheStick February 03, 2007

Great cake BK! I increased the poppy seeds to about 1/3 cup, and used 2 heaping tablespoons lemon zest in place of the lemon juice, also I addded in 1/2 teaspoon baking powder, it baked out wonderful, my lemon-loving DH will enjoy this tonight drizzled with rum! thanks for sharing!...Kitten:)

Kittencal@recipezazz August 22, 2006