Lemon-Lime Poppy Seed Cake

Sometimes, you want to make a really good cake. Sometimes, you want to make a really good cake and not exert much effort in doing so. If you fall in the second category ever, then this post is for YOU! Get excited :) I really wanted to bake a cake yesterday, but it had been a hectic day and I didn't have the time or patience to make a full-blown homemade cake, so I consulted with my Taste of Home cake mix book (I loooooove Taste of Home. Did you know you can get all of their recipes FREE??). I didn't take a bunch of pictures this time around because it's pretty easy and I didn't feel like I needed to reassure you on any of the steps by showing you what mine was looking like.


Lemon and poppy seeds are a match made in heaven. For further proof, check this
post out.


Lemon-lime poppy seed cake
1 package (18 1/4 oz) yellow cake mix
1 package (3.4 oz) instant vanilla pudding
1/4 cup poppy seeds
4 eggs
1/2 cup water
1/2 cup canola oil
1/4 cup lemon juice
1/4 cup lime juice
GLAZE: 1 3/4 cups confectioners' sugar
2 TB lemon juice
2 TB lime juice


1. In a large bowl, combine the first eight ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.
2. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine glaze ingredients until smooth, drizzle over cake.



Enjoy :)

Ginger Lemon Poppyseed Cheesecake Cupcakes

Isn't that a mouthful? Ginger lemon poppyseed cheesecake cupcakes. A really good mouthful :) This is another creation I got from the wonderful lady over at http://www.cupcakeproject.com/. What is it about combining lemon and poppyseeds that is just wonderful??

Sad news on this blog. Mike's mom wanted her camera back...so the quality of the pictures is...well they're there and that's what matters!



Look at that. Cream cheese. This is the reason a diet would never work for me.



I just want to take this moment to say, I love my Kitchenaid mixer.



Before.



After.

At first I thought "Oh no! They're cracked and sinking!" But they're supposed to.
And then you cover them in delicious whipped frosting and it doesn't matter what the top looks like anyway.

Exhibit A:


A couple things I should have done differently with this post. First, I didn't even THINK of unwrapping one of them to take a picture of the 3 layers: gingersnap crust, lovely yellow cheesecake sprinkled with black seeds, and ginger specked frosting.
Second, after frosting the cupcakes, I left them on the counter overnight...I don't know about you, but I am not willing to eat a dairy product that's been left out overnight. Mike was sad. So I made him chocolate chip cookies. I should post that recipe sometime...

I HIGHLY recommend this cheesecake/cupcake recipe. It's remarkably easy for their unique combination of flavor and textures, and it has great options for making it look extra special. Make these cheesecake/cupcakes!!!!! Now!!!