3/4 c Poppy seeds
1/3 c Lemon juice
3 Lemons; zested
3/4 c Apple juice
3/4 c Canola oil
3/4 c Pure maple syrup
3 c Whole wheat pastry flour; or
-white
1 1/2 ts Baking soda
3/4 ts Sea salt
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.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.
Yields
1 Servings