preheat oven to 325. Grease 12 cup fluted baking pan (bundt), dust with flour.
On waxed paper, combine flour, poppy seeds, baking powder, baking soda, and salt, set aside.
In a large bowl, with mixer at low speed, beat cream cheese with sugar, butter, and lemon peel until blended, scraping bowl often with rubber spatula. Increase speed to medium-ghigh; beat until creamy, about 3 minutes, occasionally scraping the bowl.
Reduce speed to low; add eggs 1 at a time, beating well after each addition. beat in Vanialla. Alternately add flour mixture and milk, beginning and ending with flour mixture; beat until smooth.
Spoon batter into pan and spread evenly.
bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean.
Cool cake in pan on wire rack 15 minutes. Invert cake directly onto wire rack to cool completely. Garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 282 (53%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 213.1mg||66 %|
|Sodium 255.8mg||9 %|
|Potassium 272.4mg||7 %|
|Total Carbohydrate 54g||16 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 48.6g|
|Protein 11.6g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 528
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