Get ready for a dessert sandwich to die for! This Almond-Poppy Seed Pound Cake with Lemon Cream Cheese is a creamy dreamy bite of cakey awesomeness!
Last year I was a member of this cool thing called Pass the Cookbook Club. Each month our fearless leader Kita from Pass the Sushi & Girl Carnivore chooses a cookbook and pick 3 recipes. You choose your favorite recipe from the three, cook it up, and share the awesomeness with the world!! Fun, right?!
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This month I got to take over the recipe decisions and help out. I grabbed my copy Emeril’s Kicked-Up Sandwiches cookbook. It’s a great book. While there are lots of different sandwich type recipes, most of the homemade bread and sauce recipes are also included in the back of the book. The possibilities are endless. And after the success of my first attempt making focaccia bread using this cookbook, I knew it would be a good fit for the club.
The lineup this month included Almond Poppy Seed Pound Cake with Lemon Cream Cheese, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce. Now, before you have a “what the hell is shwarma?” moment…take a deep breath. It’s kind of like a Middle Eastern pita. but more importantly it’s what Tony Stark is talking about getting and the end of The Avengers movie, and I couldn’t help but include it in the list with my superhero crazed boys.
So this cake sandwich is the bee’s knees. The pound cake all by itself is lovely. You could stop right there and be happy, but the cream cheese gives it this creamy bright personality that is just heaven. This dessert sandwich is fun for an after dinner treat, but I can see it being the star of a bridal shower or brunch menu. Two big thumbs up Emeril!!
Ingredients
- 12 tablespoons unsalted butter, (or 1 and 1/2 sticks at room temperature)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 ½ cups sifted cake flour
- 1 teaspoon almond extract
- 2 tablespoons poppy seeds
- 1 cup confectioners sugar
- 2 tablespoons freshly squeeze lemon juice
- Non-stick cooking spray
- 8 ounces cream cheese, at room temperature
- 2 tablespoons confectioners sugar
- Zest and juice of 1 lemon
Instructions
- Preheat oven to 350 degrees F. Coat 4 mini loaf pans or one 8.5-inch x 4.5-inch loaf pan with non-stick cooking spray
- In a large bowl, beat butter until fluffy, about 1 minute. Add granulated sugar, and cream together until smooth.
- Add one egg; mix until just combined. Add 1/3 of the flour; mix until just combined. Repeat alternating eggs and flour until incorporated in the batter. Add almond extract and poppy seeds. Beat until all ingredients are combined - do not over mix.
- Divide batter among the 4 mini loaf pans, or pour all of the batter into the regular loaf pan.
- Bake mini loaves for 45 minutes, or until a toothpick inserted in the center comes out clean. {Bake regular loaf pan for 35 minutes, rotate the pan, and bake for another 35 to 40 minutes until baked through.} Remove from oven and let sit for 5 minutes.
- Using a knife, loosen the edges of the cake. Turn out the cake, and place cake, right side up, on a wire rack over a baking sheet.
- In a small bowl, whisk together glaze ingredients until smooth. Pour glaze over the warm cakes. Cool cake completely.
- Once cake is cool, slice the mini loaves into 4 pieces each or slice the regular loaf into 12 slices.
- In a medium bowl, mix together the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Spread the cream cheese over half of the slices. Top the cream cheese with another slice of cake, so it's like a sandwich. Take a big bite and try not to smile!
Sheri says
I’ve made this recipe 4 times. Batter is beautiful & oh so delicious, however, it falls in the center & is gooey every time.
I’m deleting the recipe.
From:
Oh So disappointed, in Colorado.
Julie says
I hate to hear that Sheri! Are you making the cakes in a mini loaf pan? I had to just let mine cook until the center set the first time. That’s the most important part, is making sure the center sets. I think maybe we should write a letter to Emeril. 🙂