Lemon Poppy Seed Cake – sweets – Hope you will like this one also, it is one of the best sweets. View the video also if available, and feel free to comments, share.
Vegeterian Tips: It s true ladies and gentleman! Certain fast food restaurants are now offering veggie burgers, as well as salads. While most of the salads may come with chicken or meat, you can ask them to leave it off. Just be careful of the dressings, as most have tons of sugar and calories. You also have baked potatoes, or fruit and yogurt options.
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:
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