Lemon Poppyseed Cake
Servings 8
Ingredients
For the Cake:
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons poppy seeds
- zest of 1 lemon
- juice from 2 lemons
- 1/2 cup non-dairy milk
- 1 cup date syrup
- 1 tablespoon milled flax seed mixed with 3 tablespoons water
- 1 teaspoon lemon extract
For the Glaze:
- 1/2 cup date syrup
- zest of 1 lemon
Instructions
- Preheat oven to 350 degrees.
- Whisk together all dry ingredients in a large bowl.
- Whisk together all wet ingredients in a medium bowl.
- Pour wet mixture into dry mixture and fold until just blended.
- Pour into parchment lined loaf pan or 9x9 baking dish.
- Bake 30-40 minutes, or until a toothpick comes out clean.
- While cake is still hot, pour date syrup mixed with lemon zest over the top and spread evenly.
- Let cool at least 15 minutes before serving.
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Is there a good substitute for date syrup that won’t impact the lemon flavor?
You can use any liquid sweetener.