Lemon-Poppy Seed Snack Cake
photo by Geri by the Sea
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 9x13 inch cake
- Serves:
- 12
ingredients
- 3 cups flour
- 1 1⁄2 cups sugar
- 2 tablespoons lemon zest
- 1 tablespoon baking soda
- 1⁄2 teaspoon salt
- 1 cup water
- 1⁄2 cup lemon juice
- 1⁄4 cup safflower oil
- 2 tablespoons cider vinegar
- 2 tablespoons poppy seeds
directions
- 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.
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Reviews
-
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. -
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!
RECIPE SUBMITTED BY
Seebee
United States
I'm an "ovo-vegan" and while some may find that restrictive, believe me, I don't miss out on yummy food! I often would rather stay home and whip up something from whatever I have on hand than go out to restaurants.
I'm a student at a community college (although I may return to Columbia next year...I know, big difference!). I'm taking an environmental science course right now, which has seriously effected the way I view our world. Eating organically grown foods has suddenly become a priority for me!
If you want to do your part for our world, remember this: have NO MORE THAN TWO CHILDREN. I know, your first thought in response to that is "But ME in (America or other economically sound, technologically advanced, and highly educated country) in my station in society having kids isn't the problem. MY children would (educated, spiritual, kind-hearted, beautiful...fill in your adjective here) and would be part of the solution to the problems!"
Well, yes, but it's really not fair to your anyone, that child included. Every person you bring into the world will require an American/Western lifestyle, meaning drive cars, live in a comfortable home, require a job, use water...all of which taxes our earth's resources to a ridiculous extent. (A whole lot more so than developing nations, who have their own set of woes--mainly living the way they are because someone else is restricting them to benefit people like us) People, we're growing in numbers so fast and demanding more and more of our world, we're going to crash. If not in the lifetime of your children or grandchildren, then in the generation after that. Is that fair to that/those children you have, ahem, more than two? With everyone having two kids only, at least we'll level off our population.
Sigh.
Okay, so do the right thing, avoid mass-agriculture if you can while you cook, and enjoy our priveledged life without being selfish. :-)
