The Vegetarian Restaurants Lemon Poppyseed Cake
Ingredients
3/4 C. sunflower seed oil
1 C. demerara sugar
4 eggs
1/4 C. milk
2 tsp. vanilla
2 C. unbleached pastry flour
1 tsp. baking powder
1/2 tsp. salt
1/4 C. poppy seeds
1/4 C. finely grated lemon rind
Glaze
1/2 C. demerara sugar
1/2 C. fresh lemon juice
Cooking Instructions
In electric mixer blend oil, sugar and eggs. Add milk and vanilla. Blend. Sift flour, baking powder. Add salt and poppy seeds. On low speed add dry ingredients to wet and blend just until combined. Fold in lemon rind by hand. Pour batter into an oiled 6 to 8 C. bundt cake pan. Bake in a 350 oven for 40 to 50 minutes or until done. To make glaze, combine the 1/2 C. sugar and lemon juice. Heat, stirring, until sugar is just dissolved. Remove cake from oven, cool 10 minutes then invert on to plate. Using a fork, poke holes over entire surface of cake and carefully pour on glaze. Let soak before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)