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PERKY POPPY SEED COFFEE CAKE

1 ½ sticks of butter, softened  

1 ½ cups flour

3 ounces cream cheese, softened

½ teaspoon salt1 cup sugar       

2 teaspoons baking powder

1 Tablespoon grated lemon zest

2 Tablespoons poppy seed

3 eggs

GLAZE: 1 cup confectioner’s sugar & 2 Tablespoons lemon juice

         Preheat oven to 350 degrees. Beat together butter, cream cheese, sugar, and lemon zest. Beat in eggs. Mix together flour, salt, baking powder, and seeds. Stir into the butter mixture. Pour the batter into a lined and greased 8 inch square pan.    

          Bake about 35 to 40 minutes or until a toothpick inserted into the center comes out clean.Drizzle glaze mixture over cooled cake. Enjoy!

Nancy Badger

This entry was posted on 5. July 2009 at 21:50 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.

3 Responses to “PERKY POPPY SEED COFFEE CAKE”

  1. R-G says:
    8. July 2009 at 01:51

    Yummy!

  2. reliever2009 says:
    12. July 2009 at 03:53

    I can’t wait to try this cake recipe. I make a delicious lemon poppy seed cake myself. In yours I plan to use the reduced fat cream cheese to cut down on the calories. khb

  3. RobVT says:
    18. August 2009 at 00:32

    Poppy seeds and coffee cake, an interesting combination, hopefully a tasty one as well. :)

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