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Citrus Poppy Seed Cake

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Submitted by coyote696

Citrus poppy seed cake with orange and lemon zest topped with vanilla cream cheese icing. Made from a homemade cake mix that stores for months.

YIELD

4 cakes

PREP

25 min

COOK

35 min

READY

60 min

A tender poppy seed cake loaded with both orange and lemon zest, topped with a smooth vanilla cream cheese icing. The bonus here is a homemade basic cake mix recipe that yields enough for four cakes and stores in the pantry for up to two months.

Double citrus sets this cake apart from the standard poppy seed version. A full tablespoon of orange zest plus two teaspoons of lemon zest pack more fragrant citrus flavor into the batter than juice alone could. The oils in the zest carry the most intense, true-fruit flavor and release their scent the moment you take a bite.

The homemade cake mix (cake flour, sugar, baking powder, salt) replaces store-bought box mixes and gives you complete control over what goes into your baking. Measure out 3 ⅓ cups per cake and stash the rest in an airtight container. Having it ready to go means you’re only a few wet ingredients away from a cake at any time.

Beating times matter here. Two minutes at medium speed for the dry-and-milk stage builds the cake’s structure. One minute at low speed after adding the oil, eggs, and vanilla blends them in without overdeveloping the gluten. Shortcutting or extending these times changes the texture.

Chef Tips

  • Spoon the flour into the measuring cup and level it. Scooping directly from the bag packs the flour and throws off the ratio.
  • The cream cheese icing needs to be at room temperature before beating. Cold cream cheese won’t smooth out properly.
  • This also works as 18 cupcakes. Reduce baking time to 20 minutes at the same temperature.
  • Wrap and freeze the unfrosted cake for up to 2 weeks. Ice it after thawing.

Variations

  • Lemon-only: Skip the orange zest and double the lemon for a sharper, more tart cake.
  • Almond poppy seed: Add half a teaspoon of almond extract alongside the vanilla for a classic pairing.
  • Glazed instead: Skip the cream cheese icing and drizzle with a simple citrus glaze (powdered sugar plus orange juice) for a lighter finish.

Ingredients

Basic cake mix
8 1.9
CUPS L CAKE FLOUR
6 1.4
CUPS L SUGAR
granulated
¼ 59
CUP ML BAKING POWDER *
2 10
TEASPOONS ML SALT
cake
3 ⅓ 789
CUPS ML OTHER RECIPE
basic cake mix [above] *
¾ 177
CUP ML MILK
2 30
TABLESPOONS ML POPPY SEED
1 15
TABLESPOON ML ORANGE ZEST
grated
2 10
TEASPOONS ML LEMON ZEST
grated
½ 118
CUP ML VEGETABLE OIL
2 2
LARGE LARGE EGGS
2 10
TEASPOONS ML VANILLA EXTRACT
Vanilla cream cheese icing
1 1
PACKAGE PACKAGE CREAM CHEESE
250g
2 10
TEASPOONS ML VANILLA EXTRACT
1 237

Directions

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.

Cake: 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 375℉ (190℃) 190C oven for 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.

Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1½ minutes or until smooth and creamy. Makes 1½ 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 tough. 3. Cakes can be well wrapped and frozen for up to 2 weeks. 4. Bake as cupcakes in 18 paperlined muffin cups in 375℉ (190℃) 190C oven for 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 737g (26.0 oz)
Amount per Serving
Calories 2677 14% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 1303mg 54%
Total Carbohydrate 183g 183%
Dietary Fiber 5g 21%
Sugars g
Protein 59g
Vitamin A 10% Vitamin C 6%
Calcium 19% Iron 118%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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