Lemon Poppyseed Cake

This recipe was altered from a secret "Starbucks Lemon Cake" that my friend Sara got her hands on. Of course it was full of butter, eggs and oil which I cut back or cut out for a winning yet healthier version. Enjoy!
1 cup whole wheat pastry flour
1/2 cup white flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 1/2 tsp egg replacer powder
1 cup organic cane juice crystals
2 Tbsp Earth Balance or butter; softened
1 tsp vanilla
1 tsp poppy seeds (optional)
2 tsp lemon zest
1/3 cup fresh lemon juice (2 plump, organic lemons)
1/4 cup grape seed oil
1/4 cup applesauce (one little snack pack will be more than enough)
1 cup powdered sugar plus 1 Tbsp
2 Tbsp fresh lemon juice
1 tsp lemon zest

Zest lemons all around then juice them. Set both zest and juice aside. Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend egg replacer powder with 6 Tbsp warm tap water. Blend well. Continue to blend in sugar, butter, vanilla, lemon zest, lemon juice and poppy seed if using. Slowly add in the flour, mix well at medium speed. Add the oil and applesauce and blend at low to higher speed until well incorporated. Pour batter into a prepared 9 inch cake pan, (half to 3/4 full) or use 2 8-inch cake pans. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of cake comes out clean. Make the icing by combining all the icing ingredients in a small bowl and blend with an electric mixer on low speed. Frost when cake is cooled a bit. Let the icing set up before slicing.

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