Almond poppy seed cake and lemon cream cheese

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 744.4
  • Total Fat: 38.9 g
  • Cholesterol: 103.4 mg
  • Sodium: 116.8 mg
  • Total Carbs: 79.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Almond poppy seed cake and lemon cream cheese calories by ingredient
Submitted by:

Introduction

Yummy Yummy
Number of Servings: 6

Ingredients

    8.0 oz Cream Cheese
    1.5 stick Butter, unsalted
    2.0 tbsp Poppy seed
    1.0 tsp Poppy seed
    9.0 fl oz Water, tap
    1.5 cup Granulated Sugar
    1.0 cup, unsifted Powdered Sugar
    2.0 tbsp, unsifted Powdered Sugar
    3.0 tsp Lemon Juice 'Real Lemon' 100% juice
    10.0 tsp Lemon Juice 'Real Lemon' 100% juice
    3.0 tbsp Flax Seed - Hodgson Mill Milled Flax Seed
    1.5 cup cake flour
    1.0 tsp almond extract

Directions

Preheat oven to 350. Beat butter and sugar until smooth. Add one flax egg and 1/3 of flour at a time until incorporated. Add extract and poppy seeds. Pour batter into greased loaf pan and bake for 30 minutes then turn and bake 30 more minutes or until done. Let cool 5 minutes then put on wire rack. Make glaze by whisking and pour over warm cake. Once cooled cut into 12 slices. Make cream cheese frosting and frost one side of cake and put another cake slice on top eat like sandwhich Serving Size: Makes six sandwhiches

Number of Servings: 6.0

Recipe submitted by SparkPeople user DOLLYMELISSA.

Rate This Recipe