1 angelfood boxed cake mix

1 1/4 cup water

3 tablespopons poppy seeds

Zest from 1 lemon

Frosting:

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 package directions, mixing with an electric mixer.  Fold 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 the top with a couple of thin lemon rind slivers and a sprinkling of poppy seeds.  Store in refrigerator, uncovered.  Serves 8 - 10.