Recipe - Lemon Poppy Seed Cake

Tonight started another adventure of baking because I wanted something sweet. Tonight's recipe is, as stated above, Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting.

I give this recipe a 7 out of 10. It could be a bit shorter on the baking time but it isn't bad once it's done! This ended up being a bit dry so even though you think you might have too much frosting in the end, trust me, you'll want to add it all.

The original recipe can be found at Gludenfreeda

GF Lemon Poppy-Seed Cake

Ingredients

2 cups gf flour
1-1/2 teaspoons gf baking powder
1/8 teaspoon salt
1-1/2 cups sugar
6 ounces gf cream cheese
1/2 cup unsalted butter, at room temperature
1/4 cup vegetable oil
4 large eggs
1/8 cup poppy seeds
2 Tablespoon lemon zest
1-1/2 teaspoons gf vanilla flavoring

2 ounces gf cream cheese
2 Tablespoons unsalted butter
1 teaspoon lemon zest
1-1/2 cups powdered sugar

Directions

Preheat oven to 325 degrees F.

Lightly grease/butter a 9-inch tube pan.

For the cake:
In a medium bowl, combine gf flour, baking powder and salt.

In a separate bowl, beat 1-1/2 cups sugar, 6 ounces gf cream cheese, and 1/2 cup unsalted butter until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture, and beat at low speed until just combined. Fold in poppy seeds, 1 tablespoon lemon zest and gf vanilla.

Spoon batter into a lightly greased tube pan. Bake at 325 degrees F for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pan, on wire rack, for about 10 minutes, then remove cake and allow to cool completely on wire rack.

For the frosting:
Beat remaining gf cream cheese, butter and lemon zest until light and fluffy. Gradually add powdered sugar, beating until just combined. If frosting is too thick, add water until desired consistancy. Spread frosting over cooled cake.