Lemon Poppy Seed Cake

         Yield: 1 Servings
Categories: Vegan

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. By the way, I think it would be better with slightly fewer poppyseeds... Veggies Unite! - http://www.vegweb.com/ Underwritten in part by: [Go Organic] Formatted by suechef@sover.net Recipe by: From bgarrett@UCSD.EDU (Brett Garrett)