Leave the cream cheese at room temperature to soften. Combine with the sugar and lemon juice and mix until smooth. Place into a piping bag with a round tip and set aside.
Line the pound cake pan with parchment paper. Combine and sift the powdered ingredients. Preheat the oven to 180°C.
Leave the butter at room temperature or microwave to soften. Combine with the sugar and the salt and mix with a hand mixer until the mixture turns pale.
Gradually add in the room temperature egg and mix it in well until fluffy, being careful that it doesn't separate.
Add the vanilla oil and stir. Use a rubber spatula to mix in the powdered ingredients all at once, using a cut and fold motion.
Once the powdered ingredients have been mixed in about halfway, add the poppy seeds and combine thoroughly.
Fill the pan about 1/3 with the batter. Squeeze in the cream cheese filling and then cover with the remaining cake batter.
Bake for 35-45 minutes at 180°C. At about the 15 minute mark, if you make a vertical slit in the surface, it will split open nicely.
Once baked, place the cake pan on a cooling rack to cool. When the cake is cool enough to touch, cover with plastic wrap and let it cool.
Story Behind this Recipe
I loved this cake that they served at Starbucks. I wanted to make a baked dessert with poppy seeds.
You can use white poppy seeds as well, but I recommend using blue for this cake. If adding the cream cheese filling to the center is too much work, you can coat the cake with it after it has finished baking.