Lemon Poppy Seed Cake

Cake:
2 c all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1 1/2 c granulated sugar
6 oz cream cheese
1/2 c butter, softened
3 eggs
1/4 c poppy seeds
1 Tbsp grated lemon rind
1 1/2 tsp vanilla extract

Frosting:
2 oz cream cheese, chilled
2 Tbsp butter, chilled
1 tsp grated lemon rind
1 1/2 c powdered sugar

Preheat oven to 325 degrees; grease 9" tube pan.

To make cake: Combine flour, baking powder and salt; whisk well. Beat sugar, cream cheese and butter with a mixer on medium speed until well-blended. Add eggs, one at a time, beating well after each. Add flour mixture; beat on low until just blended. Stir in poppy seeds, lemon rind and vanilla.

Spoon batter into prepared pan; bake 40 minutes at 325 degrees or until a wooden pick inserted in center comes out clean. COol in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack.

To make frosting: Beat cream cheese, butter and lemon rind until light and fluffy. Gradually add powdered sugar, beating until just blended (do not overbeat). Spread over cake.

*Cake may also be baked in a 9"x5" loaf pan for 1 hour at 325 degrees.

NOTES
From Cooking Light.
Untried.