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Lemon Poppy Seed Cake

This recipe was printed about a year ago in the newsletter of the Ocean Beach (San Diego) People's Food Co-op. I made it last week, and enjoyed it... since I don't eat dairy products, I frosted it with a mixture of 1/2 pound tofu blended in a blender with 1/4 cup margarine and

maple syrup, vanilla and lemon juice to taste. By the way, I think it would be better with slightly fewer poppyseeds...

Ingredients (use vegan versions):

3/4 cup poppy seeds
1/3 cup lemon juice
grated peels of 3 lemons
3/4 cup apple juice
3/4 cup (canola) oil
3/4 cup (pure) vegan maple syrup
3 cups whole wheat pastry flour (I'm sure white flour is fine)
1 1/2 teaspoon baking soda
3/4 teaspoon sea salt (or regular salt)

Directions:

Mix dry ingredients. Mix wet ingredients. Fold gently together. Pour into greased and floured 13 x 9 x 2 inch pan. Bake in preheated 350 degree (F) oven for 1/2 hour or until toothpick comes clean.

This is a light, not too sweet lemon cake with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is.

Serves:
more Free recipe and All Free recipe

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3. Fruit Butter

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5. Vegan Brownies

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Recipe of the day!

Lemon Poppy Seed Cake

More Vegetarian Recipes