Moist eggless lemon poppy seed cake

I was overjoyed when Priya brought us Poppy seeds
from Paris. I had pestered her so much that she brought loads of it for
everyone and I had already planned some bakes with these seeds for this
Bake-a-thon. So here is my first post for the Bake-a-thon

This is part of the
Bake-a-thon 2015 


 
INGREDIENTS
Recipe Source: Vegan in the  freezer
All
purpose flour
2
cups
Sugar
1
½ cups
Baking
powder
2tsp
Salt
1/2tsp
Water
1cup
Oil
1/2
cup
Vanilla
extract
1tsp
Lemon
juice
2Tbsp
Poppy
seed
4Tbsp

PREPARATION
Preheat the oven to 180C
Grease an 8” cake pan
In a bowl, add the flour, sugar, baking powder and
salt
Now add water, oil, vanilla and lemon juice
Beat well
Fold in poppy seeds
Pour into the prepared tin and bake for 50mins-1hour
or till the edges slightly turn brown and a tooth pick when inserted in the
center comes out clean
Transfer it to a wire rack and let it cool in it for
10 mins
Now carefully invert the cake and remove it from the
tin
Let it cool completely
Make slices and serve!!!
Thank you Priya ..Finally I have the poppy seedsJ

Veena

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