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The Vegetarian Restaurant's Lemon Poppyseed Cake

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Recipe

We are pleased to share this recipe and suspect the request came because this cake is unusually moist and has a wonderful strong lemon flavour.

 

Yield

8 servings

Prep

20 min

Cook

50 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¾ cup sunflower oil
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1 cup demerara sugar
*
4 large eggs
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¼ cup milk
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2 teaspoons vanilla extract
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2 cups cake flour
unbleached
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1 teaspoon baking powder
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½ teaspoon salt
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¼ cup poppy seed
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¼ cup lemon zest
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Glaze
½ cup demerara sugar
*
½ cup lemon juice
fresh
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cup lemon zest
1" x 1/8" slivers, garnish
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Ingredients

Amount Measure Ingredient Features
177 ml sunflower oil
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237 ml demerara sugar
*
4 large eggs
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59 ml milk
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1E+1 ml vanilla extract
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473 ml cake flour
unbleached
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5 ml baking powder
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2.5 ml salt
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59 ml poppy seed
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59 ml lemon zest
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Glaze
118 ml demerara sugar
*
118 ml lemon juice
fresh
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3E+1 ml lemon zest
1" x 1/8" slivers, garnish
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Directions

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

Add milk and vanilla.

Blend.

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

  2. Fold in lemon zest by hand. Pour batter into an oiled 6 to 8 cup bundt pan.

Bake in a 350℉ (180℃) oven for 40 to 50 minutes or until done.

  1. To make glaze, combine the ½ cup demarara sugar and lemon juice. Heat, stirring until sugar is just dissolved.

  2. Remove cake from oven, cool 10 minutes then invert onto plate. Using a fork, poke holes over entire surface of cake and carefull pour on the glaze.

Let soak before serving.

Decorate with slivers of lemon zest.

Makes 8 to 10 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 70160% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 373mg 16%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 5%
Sugars g
Protein 25g
Vitamin A 6% Vitamin C 23%
Calcium 8% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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