Lemon Poppy Seed Cake
Yield: 1 Cake  VG, VN, DF, Ef, SoF

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 floured 9x13 pan. Bake in preheated 350 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, or frost for a richer experience.

"This cake was OK but could be improved by using less poppy seeds. I would also increase the oil to one cup as I found it too dry. I used honey in place of the maple syrup and unbleached white flour in place of the whole wheat pastry flour."

Helen Beaulieu, tester

Fall 2001 Guilt-Free Desserts
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Last modified: April 09, 2002