Lemon-Poppy Seed Loaf Cake

Lemon-Poppy Seed Loaf Cake

What You Need:
Cake:
2 cups flour
2 Tbsp. poppy seed
2 tsp. Magic Baking Powder
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup butter, softened
1/2 cup granulated sugar
1 pkg. (85 g) Jell-O Lemon Jelly Powder
4 eggs
1/2 cup milk
Icing:
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

Make It:
Heat oven to 350ºF.
Cake:
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.
Icing:
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.