Lemon-Poppy Seed Angelfood Cake

Light and bright.


1 angelfood boxed cake mix

1 1/4 cups water

3 tablespoons poppy seeds

Zest from 1 lemon


8 ounce package cream cheese, room temperature

6 tablespoons butter, room temperature

3 tablespoons fresh lemon juice (one large lemon)

2 cups or more confectioners' sugar

2 - 3 drops yellow food coloring

      The Recipe

Move oven rack to lowest shelf and preheat oven to 350 degrees F.

In a large bowl, make cake according to package directions, mixing with an electric mixer.  Stir in poppy seeds and lemon zest.  Pour intro angelfood cake pan and bake 45 - 50 minutes, or until top is browned and cracked.  Turn pan upside down and allow to cool.

Meanwhile, make frosting:  In a large bowl, place cream cheese, butter, lemon juice, powdered sugar and food coloring.  Beat with an electric  mixer until light and fluffy.  Add more powdered sugar as needed for the right consistancy.  Frost cake and decorate top with lemon rind slivers and a sprinkling of poppy seeds.  Store in refrigerator.  Serves 8 - 10.



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Copyright © by Robin Benzle. All Rights Reserved