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Lemon Poppy Seed Cake
A ProVeg volunteer, Mirte, developed this delicious recipe for F.R.I.E.N.D. animal rescue , in Kent, England. This sanctuary for farm and companion animals gives previously neglected and unwanted animals a second chance at life.
- Preparation Time: 25 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 10 minutes
Ingredients
Servings:
8
For the cake
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1lemon
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250 gall-purpose flour
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20 gcornstarch
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16 gbaking powder
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150 gsugar
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0.5 tspsalt
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1 tbsppoppy seeds
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1 tbsplemon zest
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100 mlsunflower oil
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200 mlsoya milk
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1 tspvanilla extract
For the glaze
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75 gpowdered sugar
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1.5 tbspsoya milk
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1 tspvanilla extract
Instructions
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Preheat the oven to 180 ℃ and grease a small cake tin.
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Mix the flour, cornflour, baking powder, sugar, salt and poppy seeds in a large bowl.
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Zest (or grate) the lemon rind, and squeeze the lemon juice into a measuring cup (you’ll need about 50 ml for the cake). Add the oil, soy milk and vanilla to the lemon juice and zest.
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Mix the dry and liquid ingredients together, but don’t overmix.
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Pour the batter into the cake tin and bake in the preheated oven for 35-45 minutes.
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Mix the ingredients for the glaze and pour over the cake, once it has cooled completely.
Notes
Tip: This is also delicious with orange instead of lemon.