Preparation:
1. Mix dry ingredients.
2. Mix wet ingredients.
3. Fold gently together.
4. Pour into greased and floured 33x23x5 cm pan.
5. Bake in preheated 180 øC oven for 1/2 hour or until toothpick comes clean.
Author's Notes:
This recipe was printed about a year ago in the newsletter of the Ocean Beach (San Diego) People's Food Co-op. This is a light, not too sweet lemon cake with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is, or frost with cream cheese/honey icing for a richer experience.
I made it last week, and enjoyed it... since I don't eat dairy products, I frosted it with a mixture of tofu blended in a blender with margarine and maple syrup, vanilla and lemon juice to taste. By the way, I think it would be better with slightly fewer poppyse |
