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The Lemon Poppyseed Cake

The Lemon Poppyseed Cake is a cakes recipe made with Sunflower Seed Oil, Demerara Sugar, Milk, Pastry Flour Unbleached, and Lemon Juice Fresh. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 1 cup
• 1/4 cup
• 2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   1. In electric mixer; blend oil, 1 cup demarara sugar ( substitute granulated sugar plus a little molasses) and eggs. Add milk and vanilla.

2. 2

   Blend.

3. 3

   2. Sift flour, baking powder together. Add salt and poppy seeds. On low speed add dry ingredients to wet and blend just until combined.

4. 4

   Fold in lemon zest by hand.

5. 5

   Pour batter into an oiled 6 to 8 cup bundt pan.

6. 6

   Bake in a 350F oven for 40 to 50 minutes or until done.

7. 7

   4. To make glaze, combine the 1/2 cup demarara sugar and lemon juice. Heat, stirring until sugar is just dissolved.

8. 8

   Remove cake from oven, cool 10 minutes then invert onto plate.

9. 9

   Using a fork, poke holes over entire surface of cake and carefull pour on the glaze.

10. 10

    Let soak before serving.

11. 11

    Decorate with slivers of lemon zest.

12. 12

    This dish was published by Toronto Star Starweek, Mary McGrath’s Chef’s

13. 13

    Showcase in the issue of February 26 to March 5, 1994.