Vegetarian

Lemon Poppyseed Cake is for Dessert.

Lemon Poppyseed Cake takes several minutes to prepare.

Lemon Poppyseed Cake takes several minutes to cook.

Lemon Poppyseed Cake makes 48 servings.

The ingredients for Lemon Poppyseed Cake are:

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

Here is how you make Lemon Poppyseed Cake:

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. Makes 6 mini loaves which I figured to be 8 servings per small loaf.Number of Servings: 48Recipe submitted by SparkPeople user JEBRED19.

The nutritional information for Lemon Poppyseed Cake is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 143.1

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 181.0 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 0.4 g
• Protein: 1.8 g

The dietary needs meet for Lemon Poppyseed Cake is Vegan