Lemon Poppy Seed Cakebakery, cakes, vegetarian 3/4 cup poppy seeds 1/3 cup lemon juice 3/4 cup apple juice 3/4 cup canola oil 3/4 cup maple syrup 3 cup whole wheat pastry flour 1 1/2 teaspoon baking soda 3/4 teaspoon salt Mix dry ingredients. Mix wet ingredients. Fold gently together. Pour into greased and flour 9x13 pan. Bake in preheated 350 oven for 1/2 hour or until toothpick comes clean. Brett's note: This is a light, not too sweet lemon cake with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is, or frost for a richer experience. "Veggie Life" archive Submitted by Brett Garrett (bgarrett@UCSD.EDU) Typed by Lisa Greenwood |
