Best: Citrus Poppy Seed Cake

–CAKE–
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

-VANILLA CREAM CHEESE ICING-
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.

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.