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


Directions:
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.
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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni