Best: Citrus Poppy Seed Cake

Cake Dessert Food Delicious Baking
omisido / Pixabay

Ingredients & Directions

8 c Cake-and-pastry flour
6 c Granulated sugar
1/4 c Baking powder
2 ts Salt

3 1/3 c Basic Cake Mix [above]
3/4 c Milk
2 tb Poppy seeds
1 tb Orange rind, grated
2 ts Lemon rind, grated
1/2 c Vegetable oil
2 Eggs
2 ts Vanilla

1 pk Cream cheese [250g]
2 ts Vanilla
1 c Icing sugar, sifted

Basic Cake Mix:

In large bowl, mix together flour, sugar, baking powder and salt
until well combine.

[To store: transfer to airtight container, store in cool dry place
for up to 2 months. Stir well before using.]

Makes enough for 4 cakes.


In large bowl and using electric mixer at medium speed, beat BAsic
Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes.
Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute.

Pour into greased 9-inch square cake pan; bake in 375F 190C oven for
35 minutes or until cake tester inserted in centre comes out clean.
Let cool in pan on rack.


In bowl, beat cream cheese with vanilla at medium speed for 30
seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or
until smooth and creamy. Makes 1-1/2 cups

Cake Tips:

1. to measure dry ingredients properly, spoon into dry measure until
heaping without packing or tapping, then level off with straight edge
of knife.

2. Beating times for cakes should be followed precisely; if times are
shortened, cake will lack structure; if lengthened, cake will be

3. Cakes can be well wrapped and frozen for up to 2 weeks.

4. Bake as cupcakes in 18 paperlined muffin cups in 375F 190C oven
for 20 minutes.

4 Cakes

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