HEAT oven to 350°F.
BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 50 min. to 1 hour or until toothpick inserted near centre comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
BEAT cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar and lemon juice. Spread over top of cake. Garnish with peel.
serving size = 1 piece (83 g)