MOIST POPPY SEED CAKE

Moist Poppy Seed Cake image

This cake is so moist, the addition of cream cheese and buttermilk gives this cake a rich buttery flavor. I have made this cake on several occasions, and everyone has really commented on how good it is! 1 cup of sugar does not produce a sweet cake, if you prefer your cake on the sweeter side, just add in about 2-4 tbsps more more of sugar. I have added in 2 teaspoons of pure lemon extract with 1 tbsp grated lemon rind, it is not necessary, but really gives a nice flavor to the cake. I think you will really enjoy this cake! Make sure that ALL ingredients are room temperature!

Provided by Kittencalrecipezazz

Time 50m

Yield 1 (13x9-inch) cake

Number Of Ingredients 11

Ingredients

3/4 cup crisco butter flavor shortening
4 ounces cream cheese, room temperature
1 cup white sugar
2 teaspoons lemon extract (optional)
1 tablespoon grated fresh lemon rind (optional)
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/3 cup poppy seed

Steps:

Set oven to 350 degrees.
Set oven rack to second lowest position.
Grease a 13x9-inch baking pan.
In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
Add in eggs; beat well until combined (about 2 minutes).
In another small bowl, stir together flour, baking soda and salt.
Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
Add/mix in poppy seeds until combined.
Spread batter into prepared pan.
Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
Cool completely, then frost if desired.

Nutrition Facts : Calories 3933.8, Fat 228.8, SaturatedFat 70.5, Cholesterol 557.5, Sodium 3846.2, Carbohydrate 417.4, Fiber 11.4, Sugar 219.7, Protein 63.5