My Meyer lemon tree is bursting with fruit, and what better way to use those lemons than in a cake? I have a recipe to share for a lemon poppy-seed cake that is moist, tangy, and light-perfect for that summertime dessert. This recipe is from Extravaganza Cookbook, with only a few revisions. If you don’t have access to Meyer lemons, regular lemons will work just fine. Meyer lemons are less tart and much sweeter than other lemons, and the fruit inside is close to golden, as opposed to the pale yellow of your average lemon. They are perfect for baking, so if you have the chance to use them, please do.
Since maple syrup is called for in this recipe, please honor PETA’s boycott of Canadian maple syrup and only use syrup that is made in the U.S. It’s a small thing to do to help stop the slaughter of the seals for their fur in Canada. Here is a link to the Vermont Maple Syrup Makers’ Association, where you will find many places to buy U.S.-made maple syrup online, in case you can’t find any in your local stores.
Lemon Poppy Seed Cake
4 tsp. lemon zest
1/4 cup fresh lemon juice
1 1/4 cup soy milk (rice milk can be substituted)
3 cups spelt flour, sifted
2 tsp. baking soda
3/4 tsp. sea salt
2/3 cup safflower oil or canola oil
2 Tbsp. poppy seeds
1 1/2 cups American maple syrup
1/2 tsp. vanilla extract
For the Lemon Glaze Frosting:
3-4 Tbsp. fresh lemon juice
1 cup powdered sugar, sifted into a small bowl
Not in the mood for cake? Check out this great recipe for lemon poppy seed cookies over at VegCooking.com.
What are some of your favorite summertime desserts?
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