Recipe: Lemon Poppy Seed Cake

Title: Lemon Poppy Seed Cake
Categories: Bakery, Cakes, Vegetarian
Yield: 1 servings

3/4 c Poppy seeds
1/3 c Lemon juice
3/4 c Apple juice
3/4 c Canola oil
3/4 c Maple syrup
3 c Whole wheat pastry flour
1 1/2 ts Baking soda
3/4 ts 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