Thursday, February 11, 2010

Lemon Poppyseed Cake

Lemon Poppyseed Cake

This recipe is altered from one from the Vegetarian Cooking For Everyone by Deborah Madison.  I altered it to be slightly more healthy and because I am feeling too icky to make a huge effort to do it her way.  Oh, yes, I got sick with something, fever, sore throat, achiness... I am thinking flu. However, ibuprophen is a great friend when you need it.  So I am up and about today.  We have an awesome store, not too far from where I live called WinCo  WinCo is new to this area, but I really like them. Last night I found lemons at 10 for a dollar so I got 10.  I have already used several to make a lemon honey tonic for my sore throat(mix the juice of one lemon with one teaspoon honey and a cup of hot water, stir to dissolve and drink it.) I have been thinking about this cake for a while and a friend mentioned she was making a lemon cake and I thought, what a great combination the lemon and poppyseed would be.  Also, I lost seven of those random ten pounds, so I am feeling better.  I am going to be working out with my husband and looking forward to it, after I get over this illness.

Lemon Poppyseed Cake
One cup poppyseed
1/2 cup milk
zest of one lemon
2 cups whole wheat flour
one teaspoon baking powder
one teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 eggs
1/2 cup oil
juice from that zested lemon
1 cup buttermilk or sour cream

Mix the lemon zest into the hot milk and add the poppyseed. Preheat oven to 375 degrees F. Mix the dry ingredients throughly and then add the eggs, oil, lemon juice, sour cream or buttermilk and the poppyseed. Mix really good. In fact, you can beat it on medium speed with your mixer for 2 minutes if you want. Pour into a greased and floured 9 inch spring-form pan, bundt pan or 9x13 inch pan or two 9 inch cake pans. Or cupcake liners, it would be about 24 cupcakes. Bake in the oven for about 50 minutes for the bundt and spring-form pans, 45 minutes for the 9x13 and 30 for cupcakes. Remove from oven when the cake is golden, firm and beginning to pull from the sides of the pan. Dust with powdered sugar or coat with a lemon glaze.

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