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Poppy Seed Pound Cake with Lemon Drizzle

Posted By elizabeth On October 24, 2010 @ 1:56 am In Shabbos Recipes | No Comments

photo: flickr

1 cup margarine
1 (8 ounce) package tofutti cream cheese
2-1/2 cups sugar
¼ cup poppy seeds
2 teaspoons vanilla
6 eggs
3 cups flour
1 teaspoon baking powder

Lemon Drizzle:
1-1/2 cups powdered sugar
½ teaspoon lemon peel
2 tablespoons lemon juice

Preheat oven to 325 degrees. Cream together margarine and cream cheese until fluffy. Beat in sugar, poppy seeds and vanilla. Add eggs, one at a time, beating after each addition. On low speed, beat in flour and baking powder. Pour batter into greased 10-inch tube pan and bake for about 1 hour and 15 minutes. Cool in pan for 15 minutes; then remove from pan to wire rack to finish cooling. To make drizzle, vigorously whisk together all ingredients until no lumps remain. Pour over cooled cake.

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