Moist Poppy Seed Cake

This cake is so moist, the addition of cream cheese and buttermilk gives this cake a rich buttery flavor. I have made this cake on several occasions, and everyone has really commented on how good it is! 1 cup of sugar does not produce a sweet cake, if you prefer your cake on the sweeter side, just add in about 2-4 tbsps more more of sugar. I have added in 2 teaspoons of pure lemon extract with 1 tbsp grated lemon rind, it is not necessary, but really gives a nice flavor to the cake. I think you will really enjoy this cake! Make sure that ALL ingredients are room temperature!

• Ready In: 50 mins
• Yields: 1 (13x9-inch) cake

Ingredients

• 3⁄4 cup  crisco butter flavor shortening
• 4  ounces cream cheese, room temperature
• 1  cup white sugar
• 2  teaspoons  lemon extract (optional)
• 1  tablespoon  grated fresh lemon rind (optional)
• 2  large eggs
• 1  cup buttermilk
• 2  cups all-purpose flour
• 2  teaspoons baking soda
• 1⁄4 teaspoon salt
• 1⁄3 cup poppy seed

Directions

1. Set oven to 350 degrees.
2. Set oven rack to second lowest position.
3. Grease a 13x9-inch baking pan.
4. In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
5. Add in eggs; beat well until combined (about 2 minutes).
6. In another small bowl, stir together flour, baking soda and salt.
7. Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
8. Add/mix in poppy seeds until combined.
9. Spread batter into prepared pan.
10. Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
11. Cool completely, then frost if desired.