Rum-Doused Lemon Poppy-Seed Cake

• 1 cup butter, softened
• 4 ounces cream cheese, softened
• 1 3/4 cups white sugar
• 3 large eggs
• 1 tablespoon fresh lemon rind, grated
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 2 tablespoons poppy seeds
• 1/4 cup rum

1. Preheat oven to 375 degrees.
2. Grease a 10" tube pan or bundt pan.
3. In large bowl, beat together butter, cream cheese until well blended.
4. Mix in sugar, eggs, and lemon rind until light and fluffy.
5. In seperate bowl sift, flour and baking powder, stir into butter mixture.
6. Add in poppy seeds.
7. Bake 55 to 60 minutes.
8. Cool 15 minutes in pan, then invert onto a wire rack to finish cooling.
9. Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on rest.
10. Cover and let stand 2 or 3 hours before serving.
11. Serve with a dollop of whipped cream.

butter, cream cheese, white sugar, eggs, lemon rind, flour, baking powder, poppy seeds, rum

Taken from www.food.com/recipe/rum-doused-lemon-poppy-seed-cake-85969 (may not work)