Ingredients
- 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.