Lemon Poppy Seed Snack Cake2013-03-01
- Yield : 9 x 13" cake
- Servings : 12-18 pieces
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 60m
With a bit less sugar and fat than traditional cake, I’m okay with slipping a piece into my kid’s lunchbox for a treat.
This cake can be enjoyed as is but I’m partial to a drizzle of that tangy lemon glaze.
- 1 1/2 C. sugar
- 1/2 C. oil
- Juice and zest of 2 lemons
- 1/4 C. unsweetened applesauce
- 2 t. vanilla
- 2 C. water
- 3 C. all-purpose flour
- 2 t. baking soda
- 1 t. salt
- 1/3 C. poppy seeds
- 1 C. powdered sugar
- 2 T. fresh lemon juice
Preheat oven to 350F. Lightly grease 9 x 13" pan.
In large mixing bowl, whisk together, sugar, oil, lemon juice, lemon zest, applesauce and vanilla until well-combined. Add water and mix thoroughly.
Add flour, baking soda and salt and stir until just combined. (Your batter may have a few small lumps and that's okay. You don't want to over-mix.)
Fold in poppy seeds.
Pour batter into pan. Bake 35 minutes or until edges are golden and beginning to pull away from pan and a toothpick inserted into the middle comes out clean.
In the meantime, prepare your glaze by simply whisking together the powdered sugar and lemon juice.
Allow cake to cool completely (or at least 15 minutes if you just can't wait!) before drizzling with glaze. Enjoy!
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