Cream Cheese Poppy Seed Pound Cake 1 cup of butter (no substitutes) one 8 ounce package of cream cheese 6 eggs 3 cups of all purpose flour 1 teaspoon of baking powder 1/4 teaspoon of salt 2 1/4 cups of granulated sugar 1/4 cup of poppy seed 2 teaspoons of vanilla Lemon Icing

Bring the butter, cream cheese, and eggs to room temperature. Meanwhile, grease and lightly flour a 10 inch tube pan; set aside.

Combine flour, baking powder, and salt, Set aside. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add granulated sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or till very light and fluffy.

Add poppy seed and vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Pour batter into prepared pan.

Bake in a 325 oven about 1 1/4 hours or till a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. drizzle with Lemon Icing.

Makes 16 to 20 servings

Lemon Icing: In a small mixing bowl stir together 1 1/2 cups of sifted powdered sugar,. 1/2 teaspoon of finely shredded lemon peel, and enough lemon juice (1 to 2 tablespoons) to make an icing drizzling consistency.