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Poppyseed Cake

 
Poppyseed Cake
396

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

60

min

Trans-fat Free
 

Ingredients

2 large eggs
½ cup apple juice concentrate
*
cup butter
melted
1 tablespoon lemon zest
grated
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
cup poppy seed
*
1 ½ teaspoons baking powder
½ teaspoon baking soda
teaspoon 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.

 

* not incl. in nutrient facts

Reviews

over 8 years

As I'm not diabetic, I added 1/3 cup sugar and plain applejuice instead of concentrate.

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Comments

Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 16649% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 147mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 4%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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