Citrus Poppy Seed Cake

Yields:	4 cakes
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	Preparation	25 minutes
	Cooking	35 minutes
	Ready In	60 minutes

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Ingredients


Basic cake mix
8	cups	cake flour
6	cups	sugar	granulated
1/4	cup	baking powder
2	teaspoons	salt

cake
3 1/3	cups	other recipe	basic cake mix [above]
3/4	cup	milk
2	tablespoons	poppy seeds
1	tablespoon	orange zest	grated
2	teaspoons	lemon zest	grated
1/2	cup	vegetable oil
2	large	eggs
2	teaspoons	vanilla extract

Vanilla cream cheese icing
1	package	cream cheese	250g
2	teaspoons	vanilla extract
1	cup	powdered sugar

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 375F 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 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 tough.

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.