Not the prettiest of photos, as I had a heckuva time getting this out of the pan, but this was a tasty twist on a lemon poppyseed cake. As you can probably tell, I also need to tweak my baking time, it’s taking me a bit of getting used to this heavy stoneware pan I have for some reason and I wonder if a non-stick would be better for this particular cake. This cuts to a nice slice though and should please cake and cheesecake lovers alike. And now, on to the recipe !
Start by preheating your oven to 325. Grease/flour your bundt pan.
- 1/3 cup plus 2.5 tbsp poppseeds
- 1 cup plus 2 tbsp milk
- 6 tbsp milk
- 1.5 tsp vanilla
Combine the first two ingredients and set aside for an hour or two, then add an additional 6 tbsp milk and 1.5 tsp of vanilla.
- 1 cup butter
- 2 1/4 cups white sugar
- 3 cups cake flour
- 3 3/4 tsp baking powder
- 3/4 tsp salt
- 3 eggs
To your stand mixer, cream together butter and sugar. Sift together dry ingredients. To butter mixture, add dry ingredients in 3 additions, alternating with two additions of poppyseed/milk mixture. Once combined, add eggs, one at a time. Scrape bowl.
For the cheesecake centre:
- 2 8 ounce packages of cream cheese
- 1/2 cup white sugar
- 1 tbsp flour
- 2 ounces white chocolate, melted
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 egg
Cream sugar and cream cheese together, add flour, melted chocolate, zest and juice. Last, add egg and blend.
To your prepared bundt pan, add half the poppyseed batter. Pour cheesecake centre on top, away from pan edges if possible. Top with remaining poppyseed batter. Bake in preheated oven for about an hour, or under tester comes out clean. I initially started baking this at 350 and it proved too high, and I ended up having to use foil around the edges to save it.
Remove from oven, and once cooled and removed from pan, make glaze with:
- 1 cup icing sugar
- 1.5 tbsp lemon juice
- 1 tbsp milk
And drizzle over top.