Title: Lemon poppy seed cake
 Categories: Bakery, Cakes, Vegetarian
      Yield: 1 Servings
 
    3/4 c  Poppy seeds
    1/3 c  Lemon juice
    3/4 c  Apple juice
    3/4 c  Canola oil
    3/4 c  Maple syrup
      3 c  Whole wheat pastry flour
  1 1/2 ts Baking soda
    3/4 ts Salt
 
  Mix dry ingredients.  Mix wet ingredients.  Fold gently together.
  Pour into greased and flour 9x13 pan.  Bake in preheated 350 oven for
  1/2 hour or until toothpick comes clean.
  
  Brett's note:  This is a light, not too sweet lemon cake with a lovely
  snappy crunch from the poppyseeds.  Makes a nice tea cake as is, or
  frost for a richer experience.
  
  "Veggie Life" archive Submitted by Brett Garrett (bgarrett@UCSD.EDU)
  Typed by Lisa Greenwood