Poppyseed Cake
Yield
8 servingsPrep
20 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
apple juice concentrate
|
* |
| ⅓ | cup |
butter
melted |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
poppy seed
|
*
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
apple juice concentrate
|
* |
| 79 | ml |
butter
melted |
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
poppy seed
|
*
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
Directions
Preheat oven to 350℉ (180℃).
Beat eggs in large bowl. Blend in juice, butter, lemon peel, lemon juice, and vanilla.
Combine dry ingredients.
Gradually add to egg mixture, beating until well blended.
Pour batter evenly into greased 9" square baking pan.
Bake 20 minutes, until wooden pick inserted in center comes out clean and edges are golden brown.
Cool on wire rack.
Serve warm or at room temperature.
