Friday, February 1, 2008

Lemon Poppyseed Cake (Part 2)

Okay, I made a few improvements to the recipe...omitted the ener-g, 'cause I know how you guys hate it when I put that in recipes, and I think this cake is so dang tasty! The recipe makes a lot...since I'm making these in bulk. It makes 6 mini loaves.

Wet Ingredients:
12 oz (2 containers) of lemon soy yogurt (plain or vanilla will work too)
1 cup soymilk (plain or vanilla)
1 cup canola oil
2 cups sugar
1 tbsp vanilla extract
1 tsp lemon extract
zest of one lemon
juice of one lemon
1/2 cup vegan sour cream
2 tbsp poppy seeds

Dry Ingredients:
5 cups all purpose flour
3 tbsp cornstarch
1 tbsp Baking powder
1 tbsp baking soda
1 tsp salt

Preheat oven to 350 degrees. In a large mixing bowl, mix together the wet ingredients. In a seperate bowl, sift together the dry. Add the dry to the wet and mix together. The mix is thick, not runny. Fill your loaf pans about 2/3 full. Bake about 45 minutes or until a toothpick inserted in the center comes out clean.


mustardseed said...

I want those. I can't have them. Soygurt is expensive, I don't have sour creem, poppyseeds are illegal in Singapore.

Oh no...

Anonymous said...

This looks amazing! I LOVE lemon poppyseed anything.

mustardseed: you can use yogurt instead of sour cream, and if soy yogurt is expensive (which I find it is here too) its really really easy to make your own! You'll find tons of tutorials online, for both soy yogurt and regular yogurt (same idea).

julie hasson said...

Thanks for sharing the recipe Joni!! I can't wait to bake up a batch. Your clients must be thrilled with your gorgeous baked goods.

Michelle said...

i like all things lemon-poppy seed too! looks fab!

julie hasson said...

Joni, the stores seem to be out of the Tofutti sour cream. Do you think it would work to replace it with additional yogurt? The cakes look so good, I'm dying to bake up a batch.


LizNoVeggieGirl said...

I've been wanting to make a baked good with the infamous lemon-poppyseed combination - thanks for reminding me!! that cake looks fabulous!!

Joni Marie Newman said...

Julie...yeah, that should work fine. Or, just leave it out all together. The first batch I made, I didn't use it, and it was still yummy and moist.

Joni Marie Newman said...

mustard...since poppyseeds are illegal in singapore, i can't help you out. BUT you can still make a yummy lemon cake. follow the recipe for the easy sour creem in Cozy Inside for the sour cream, and for the yogurt, sub soymilk with a tablespoon of apple cider vinegar. Up the lomon flavoring a little bit, and you should be good to go!

Melisser; the Urban Housewife said...

Those look so fabulous!

mustardseed said...

YAY!! Perfect lemon cake for my mummy...she loves lemon everything. She misses poppyseed so much...

stupid opium. Singapore had to have a history of opium.

Anonymous said...

Ohhh, it's been so long since I've had lemon poppyseed cake... *cravings*

mustardseed said... how how? I think it's so difficult to make soygurt, and it takes so long! How can I make it Joni?

Joni Marie Newman said...

mustard...i have never made my own soy yogurt. it really isn't THAT much cheaper, so i just buy it. try the cake without the yougurt. for the yogurt, sub soymilk with a tablespoon of apple cider vinegar whisked in and set aside for a few minutes to "curdle." Up the lemon flavoring a little bit, and you should be good to go! You may want to add just a touch more cornstarch as well.

jd said...

Holy YUM!!

That Poppyseed Cake looks completely amazing!

I can't wait to try it - thanks for the recipe :)

mustardseed said...

Well...a carton (4 cups) of SOydream costs me S$5. 3.5 cups (a tub) of Wildwoods costs me S$12. Soymilk, even Soydream, which is the more costly soymilks in Singapore cause it's imported from the USA, is cheaper than soygurt.

I think I'm better off with thesoymilk idea. What vegandad did was replace soygurt with tofu blended with a Tbsp of lemon juice.

kibbles said...

This is baking in my oven as I type! I'm SO exited. I've never made lemon-poppy seed anything but I have one single fond memory of a muffin a long long time ago. I halved your recipe, and used more vanilla soy yogurt instead of sour cream substitute, and even though I halved the recipe I still put in one (small) lemon's worth of zest and juice, rather than half. I can't wait to take it out! Thanks!

Anonymous said...

I make these cakes ALL the time! They're amazing and a HIT with my family! I always sub the sour cream for yogurt though, since vegan sour cream is hard to come by.

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