125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
2 Tbsp. butter, softened
1-1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
1 cup icing sugar
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How do I make it ?
Heat oven to 350ºF.
Combine flour, poppy seed and baking powder. Beat cream cheese spread, butter, granulated sugar and dry jelly powder in large bowl with mixer until blended.
Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture alternately with milk, mixing well after each addition.
Pour into greased and floured 9x5-inch loaf pan.
Bake 1 hour 5 min. or until toothpick inserted in centre comes out clean. Cool cake in pan 5 min. Remove from pan to wire rack; cool completely.
Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon zest and juice; mix well. Gradually beat in icing sugar until blended. Spread onto cake.
Kraft Kitchen Tips!
Prepare recipe as directed, substituting a 10-inch tube pan for the loaf pan, and adjusting baking time if necessary until toothpick inserted in centre comes out clean.
Garnish with lemon slices and fresh rosemary sprigs before serving.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 9 g
Cholesterol 95 mg
Sodium 290 mg
Carbohydrate 37 g
Fibre 1 g
Sugars 23 g
Protein 7 g
14 servings, 1 piece (98 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.