Rum-Doused Lemon Poppy-Seed Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Description:
Indulge in a delightful dessert with this Rum-Doused Lemon Poppy-Seed Cake recipe, perfect for any brunch gathering or special occasion. Infused with the vibrant tang of lemon and a subtle hint of rum, this moist and flavorful cake is a treat that will charm your taste buds and impress your guests. Enjoy the sweet, zesty, and slightly boozy notes in each slice, making it an ideal choice for a memorable dessert experience.
Ingredients:
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 1 ¾ cups white sugar
- 3 large eggs
- 1 tablespoon fresh lemon rind, finely grated
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon poppy seeds
- ¼ cup rum
Instructions:
-
Preheat and Prep: Begin by preheating your oven to 375°F (190°C). Grease a 10-inch tube pan or bundt pan generously with butter or non-stick spray to ensure the cake releases easily after baking.
-
Cream Together: In a large mixing bowl, use an electric mixer to beat together the softened butter and cream cheese until the mixture is smooth and well blended. This will create a rich and creamy base for your cake.
-
Add Sweetness and Flavor: Gradually mix in the white sugar, followed by the eggs one at a time. Beat the mixture until it becomes light and fluffy. Add the finely grated lemon rind and mix well to infuse the cake batter with a bright, citrusy flavor.
-
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. Stir this flour mixture into the butter mixture, blending until just combined. Be careful not to overmix to keep the cake tender.
-
Incorporate Poppy Seeds: Fold the poppy seeds into the batter, ensuring they are evenly distributed throughout the mixture. The poppy seeds will add a delightful crunch and a subtle nutty flavor to the cake.
-
Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-
Cool and Drizzle: Allow the cake to cool in the pan for about 15 minutes. Then, invert the cake onto a wire rack to cool completely. Once cooled, drizzle the rum over the cake slowly, allowing it to absorb into the cake before adding more. This step will give the cake its signature rum flavor and moist texture.
-
Let it Rest: Cover the cake and let it stand for 2 to 3 hours before serving. This resting period allows the flavors to meld and the rum to fully permeate the cake.
-
Serve: For an extra touch of indulgence, serve each slice with a dollop of whipped cream. The light, airy whipped cream complements the rich, dense cake beautifully.
Nutrition Information (per serving):
- Calories: 375.8
- Fat Content: 20.7 g
- Saturated Fat Content: 12.3 g
- Cholesterol Content: 103.9 mg
- Sodium Content: 185.4 mg
- Carbohydrate Content: 42 g
- Fiber Content: 0.6 g
- Sugar Content: 29.5 g
- Protein Content: 4.3 g
Serving Size: This recipe yields 12 servings, making it perfect for sharing with family and friends.
Enjoy the delightful balance of zesty lemon, crunchy poppy seeds, and the subtle warmth of rum in this charming dessert. Perfect for brunch, gatherings, or a special treat, this cake will surely become a favorite.
