Poppyseed Cake
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Saved in 10 recipe boxes and 6 cookbooks
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As I'm not diabetic, I added 1/3 cup sugar and plain applejuice instead of concentrate.
Metric measurements
* Nutrition Facts
Ingredients
| 2 | large |
eggs |
|
| 1/2 | cup | apple juice concentrate | * |
| 1/3 | cup |
butter |
melted |
| 1 | tablespoon | lemon zest | grated |
| 1 | tablespoon | lemon juice | |
| 1 | teaspoon |
vanilla extract |
|
| 1 | cup | flour, all-purpose | |
| 1/3 | cup | poppy seeds | * |
| 1 1/2 | teaspoons |
baking powder |
|
| 1/2 | teaspoon |
baking soda |
|
| 1/8 | teaspoon | salt |
Directions
Preheat oven to 350.
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.
First published: 1996-01-27 last updated: 2012-05-06
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