The Vegetarian Restaurant's Lemon Poppyseed Cake

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.

1 hours Prep: 20 minutes Cook: 50 minutes

701 calories per serving view nutrition facts

8-10 servings suggest servings

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Ingredients

3/4	cup	sunflower oil
1	cup	demerara sugar
4	large	eggs
1/4	cup	milk
2	teaspoons	vanilla extract
2	cups	pastry flour	unbleached
1	teaspoon	baking powder
1/2	teaspoon	salt
1/4	cup	poppy seeds
1/4	cup	lemon zest

Glaze
1/2	cup	demerara sugar
1/2	cup	lemon juice	fresh
1/8	cup	lemon zest	1" x 1/8" slivers, garnish

Directions

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

Add milk and vanilla.

Blend.

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

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

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

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

5. 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.

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Nutrition Facts

Serving Size 209g

Amount per Serving

Calories 701 60% of calories from fat

	% Daily Value*
Total Fat 47.0g	72%
Saturated Fat 6.0g	30%
Trans Fat 0.0g
Cholesterol 213mg	71%
Sodium 373mg	16%
Total Carbohydrate 58.0g	19%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 13.0g	25%

Vitamin A	6%		Vitamin C	23%
Calcium	8%		Iron	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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