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Modifying Recipe "Lemon Poppyseed Cake"
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Appetizers
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Ingredients:
Wet Ingredients: 12 oz (2 containers) of lemon soy yogurt (plain or vanilla will work too) 1 cup soymilk (plain or vanilla) 1 cup canola oil 2 cups sugar 1 tbsp vanilla extract 1 tsp lemon extract zest of one lemon juice of one lemon 1/2 cup vegan sour cream 2 tbsp poppy seeds Dry Ingredients: 5 cups all purpose flour 3 tbsp cornstarch 1 tbsp Baking powder 1 tbsp baking soda 1 tsp salt
Directions:
Preheat oven to 350 degrees. In a large mixing bowl, mix together the wet ingredients. In a seperate bowl, sift together the dry. Add the dry to the wet and mix together. The mix is thick, not runny. Fill your loaf pans about 2/3 full. Bake about 45 minutes or until a toothpick inserted in the center comes out clean. http://justthefood.blogspot.com/2008/02/lemon-poppyseed-cake-part-2.html
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