Almond Poppy Seed Cake with Lemon Cream Cheese

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!

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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!!

5 from 1 vote

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Almond-Poppy Seed Pound Cake with Lemon Cream Cheese

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!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6 sandwiches

Calories 775 kcal

Author Julie Espy

Ingredients

Pound Cake:

• 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

Lemon Glaze:

• 1 cup confectioners sugar
• 2 tablespoons freshly squeeze lemon juice
• Non-stick cooking spray

Lemon Cream Cheese:

• 8 ounces cream cheese at room temperature
• 2 tablespoons confectioners sugar
• Zest and juice of 1 lemon

Instructions

1. 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

2. In a large bowl, beat butter until fluffy, about 1 minute. Add granulated sugar, and cream together until smooth.
3. 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.
4. Divide batter among the 4 mini loaf pans, or pour all of the batter into the regular loaf pan.
5. 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.
6. 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.
7. In a small bowl, whisk together glaze ingredients until smooth. Pour glaze over the warm cakes. Cool cake completely.
8. Once cake is cool, slice the mini loaves into 4 pieces each or slice the regular loaf into 12 slices.
9. 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!

Recipe Notes

If you don't have cake flour, you can substitute 1 1/4 cups + 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch mixed together.

Nutrition Facts

Almond-Poppy Seed Pound Cake with Lemon Cream Cheese

Amount Per Serving

Calories 775 Calories from Fat 351

% Daily Value*

Total Fat 39g 60%

Saturated Fat 22g 110%

Cholesterol 183mg 61%

Sodium 158mg 7%

Potassium 149mg 4%

Total Carbohydrates 98g 33%

Dietary Fiber 1g 4%

Sugars 73g

Protein 9g 18%

Vitamin A 26.5%

Vitamin C 3.5%

Calcium 10.4%

Iron 6.1%

* Percent Daily Values are based on a 2000 calorie diet.