Citrus Poppy Seed Cake
Yield
4 cakesPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basic cake mix | |||
| 8 | cups |
cake flour
|
|
| 6 | cups |
sugar
granulated |
|
| ¼ | cup |
baking powder
|
*
|
| 2 | teaspoons |
salt
|
|
| cake | |||
| 3 ⅓ | cups |
other recipe
basic cake mix [above] |
* |
| ¾ | cup |
milk
|
|
| 2 | tablespoons |
poppy seed
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | teaspoons |
lemon zest
grated |
|
| ½ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basic cake mix | |||
| 1.9 | l |
cake flour
|
|
| 1.4 | l |
sugar
granulated |
|
| 59 | ml |
baking powder
|
*
|
| 1E+1 | ml |
salt
|
|
| cake | |||
| 789 | ml |
other recipe
basic cake mix [above] |
* |
| 177 | ml |
milk
|
|
| 3E+1 | ml |
poppy seed
|
|
| 15 | ml |
orange zest
grated |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 118 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| Vanilla cream cheese icing | |||
| 1 | package |
cream cheese
250g |
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
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 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.
