Lemon-Poppy Seed Angelfood Cake
1 angelfood boxed cake mix
1 1/4 cup 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 (1 large lemon)
2 cups (more if needed) confectioners sugar
2 - 3 drops yellow food coloring
Move oven rack to lowest shelf and preheat oven to 350 degrees F.
In a large bowl, make cake batter according to packing directions, mixing with an electric mixer. Stir in poppy seeds and lemon zest. Pour into 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 consistency. Frost cake and decorate top with a couple of thin lemon rind slivers and a sprinkling of poppy seeds. Store in refrigerator. Serves 8 - 10.