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Basic Cake Mix:In large bowl, mix together flour, sugar, baking pwdr and salt till well combine.
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[To store: transfer to airtight container, store in cold dry place for up to 2 months.
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Stir well before using.]
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Makes sufficient for 4 cakes.
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Cake:In large bowl and using electric mixer at medium speed, beat BAsic Cake Mix, lowfat milk, poppy seeds, orange and lemon rinds for 2 min.
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Add in oil, Large eggs and vanilla; reduce speed to low and beat for 1 minute.
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Pour into greased 9-inch square cake pan; bake in 375F 190C oven for 35 min or possibly till cake tester inserted in centre comes out clean.
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Let cold in pan on rack.
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Icing:In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or possibly till blended.
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Add in icing sugar; beat for 1-1/2 min or possibly till smooth and creamy.
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Cake Tips:1. to measure dry ingredients properly, spoon into dry measure till heaping without packing or possibly tapping, then level off with straight edge of knife.
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2.
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Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough.
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3.
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Cakes can be well wrapped and frzn for up to 2 weeks.
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4.
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Bake as cupcakes in 18 paperlined muffin c. in 375F 190C oven for 20 min.
