book - Lemon-Poppy Seed Cake

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* Exported from MasterCook *

 

Lemon-Poppy Seed Cake

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups unbleached white flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup organic granulated sugar

1/4 cup wheat germ

1/4 cup canola oil

3 tablespoons fresh lemon juice

1 teaspoon lemon extract

1/4 cup poppy seeds

zest of one lemon

 

Preheat the oven to 350F. In a large bowl, sift together the flour, baking

soda, and salt. Stir in the sugar and wheat germ. Make a well in the center of

the mixture and stir in the oil, lemon juice, and lemon extract. Add 1 cup cold

water as you continue to stir. Beat until smooth, uaing an electric mixer,

eggbeater, or wooden spoon. Fold in the poppy seeds and lemon zest.

 

Pour the batter into an ungreased 8-inch or 9-inch squatr glass or ceramic

baking dish, and place in the oven. Bake for 30 minutes, until a toothpick

inserted in the center of the cake comes out clean. Cool on a rack for about 15

minutes, then cut into 12 squares while still in the baking dish. Transfer the

squares to a cooling rack or serve warm.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 66 Calories; 6g Fat (80.3% calories from

fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 195mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.

 

NOTES : Serve this scruptious cake as a snack with coffee or tea or as a lovely

dessert with your favorite carob or chocolate ice " cream. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0