Lemon Poppyseed Cake

  • 1 c. flour
  • 1 tsp. baking powder
  • 1/2 c. margarine, softened
  • 1/2 c. sugar
  • 2 eggs
  • 1 tsp. lemon extract
  • 2 tsp. shredded lemon peel
  • 2 T. poppy seeds
  • 1/8 c. margarine, chilled
  • 1/2 tsp. shredded lemon peel
  • 1/2 tsp. vanilla
  • 4 oz. 1/3-less-fat cream cheese, chilled
  • 1 1/2 c. powdered sugar

Heat oven to 325 degrees. Coat the bottom of a 10" spring form pan with cooking spray. Carefully place a layer of waxed paper that has been cut to fit snugly into the bottom of the pan into the spring form pan. Lightly coat the waxed paper and the sides of the pan with cooking spray. Set aside.

Mix the flour and baking soda into a bowl. Add the margarine, sugar, eggs, extract and lemon peel. Beat until pale in color and slightly glossy. Fold poppy seeds into the batter.

Pour the batter into the prepared pan and smooth the surface. Bump the pan on the counter a few times to remove any air bubbles from the mixture.

Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Release the spring form pan and remove the lining paper and allow the cake to cool completely.

For the frosting, beat the margarine, lemon peel, vanilla and cream cheese until just smooth. Gradually add the powdered sugar and beat at a low speed until just blended. Overbeating the frosting will make it runny, so DO NOT OVERBEAT. Frost the top of the cooled cake and store loosely covered in the refrigerator.

  • Yields: 1 - 10" cake
  • Preparation Time: 60 minutes
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