Moist Lemon Poppy Seed Cake




This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture, never had a light fluffy lemon poppy seed cake, just pound cake textured. I used the lemon juice from the lemon I zested and the rest bottled. Next time I will use all fresh squeezed. I also only used 4 eggs because we use jumbo. You definitely have to wrap this, refrigerate and rotate so the syrup works it's way through the entire loaf. I put this out at work and it was gone in the blink of an eye.

Ingredients

2 cups all purpose flour
3/4 cup coconut sugar
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup water
1/2 cup coconut oil
1 teaspoon almond extract
2 tablespoons fresh lemon juice (you can also substitute grapefruit juice)
2- 4 tablespoons poppy seeds

Original Recipe And Instruction @veganinthefreezer.com

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