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Basic Cake Mix:
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In large bowl, mix together flour, sugar, baking powder and salt until well combine.
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[To store: transfer to airtight container, store in cool dry place for up to 2 months.
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Stir well before using.]
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Makes enough for 4 cakes.
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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.
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Add oil, 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) 190C oven for 35 minutes or until cake tester inserted in centre comes out clean.
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Let cool in pan on rack.
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Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended.
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Add icing sugar; beat for 1 1/2 minutes or until smooth and creamy.
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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.
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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 frozen for up to 2 weeks.
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4.
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Bake as cupcakes in 18 paperlined muffin cups in 375F (190C) 190C oven for 20 minutes.
