Lemon-Poppyseed Snack Cake

 
3 cups unbleached flour
1 1/2 cups unbleached cane sugar
2 T. lemon zest
1 T. baking soda
1/2 t. salt
1 cup water
1/2 cup lemon juice
1/4 cup safflower oil
2 T. cider vinegar
2 T. poppyseeds
 

Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside. In a large bowl, stir together the flour, sugar, zest, baking soda, and salt, and set aside. In small bowl or measuring cup, whisk together the water, lemon juice, oil, and vinegar. Add the wet ingredients to the dry ingredients and whisk until well blended. Add the poppyseeds and whisk well to combine. Pour the batter into the prepared pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Cut into 12 pieces before serving.

Yield: One 9 x 13-inch cake or 12 pieces

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett