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    You are in: Home / Recipes / Lemon-Poppy Seed Snack Cake Recipe
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    Lemon-Poppy Seed Snack Cake

    Average Rating:

    2 Total Reviews

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    • on November 06, 2006

      This was okay. The texture was right (which is a pretty big feat in vegan baking), but the quantity of baking soda gave the cake a "soapy" taste (as baking soda is wont to do). I made the recipe exactly as written, and I appreciated the clear, accurate instructions. We probably won't make this again unless I can come up with a way of reducing the baking soda or better masking its flavor; maybe increasing the lemon flavor would help. Thanks for the attempt, Seebee.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2004

      What a wonderfully moist and luscious cake! I needed a cake recipe that was non-dairy, non-chocolate, and non-nutty, because I was having a party with friends who have a whole slew of food allergies, and it was one friend's 37th birthday. So I used your lemon cake recipe, and it was well-loved. I did alter it slightly. First, I didn't put the poppyseeds in - yup, someone's allergic to that too! - and I substituted some marmalade instead. I also made a glaze out of 2 cups powdered sugar, 6 tbs lemon juice, plus some store-bought cake decorations. I used fresh lemons for the recipe. My friend whose birthday it was - he was really happy with his cake!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Lemon-Poppy Seed Snack Cake

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 262.0
     
    Calories from Fat 49
    18%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 411.6 mg
    17%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 1.1 g
    4%
    Sugars 25.5 g
    102%
    Protein 3.5 g
    7%

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