Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           poppy seeds
  75      milliliter    lemon juice
   3                    lemons - grated peel
 170      milliliter    apple juice
 170      milliliter    canola oil
 170      milliliter    (pure) maple syrup
 500      grams         whole wheat pastry flour 
   1 1/2  Teaspoon      baking soda
     3/4  Teaspoon      sea salt (or regular salt)

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