Lemon Poppy Seed Cake


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)


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.


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