Lemon Poppy Seed Snack Cake
2013-03-01
- 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.
Ingredients
- 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
Method
Step 1
Preheat oven to 350F. Lightly grease 9 x 13" pan.
Step 2
In large mixing bowl, whisk together, sugar, oil, lemon juice, lemon zest, applesauce and vanilla until well-combined. Add water and mix thoroughly.
Step 3
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.)
Step 4
Fold in poppy seeds.
Step 5
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.
Step 6
In the meantime, prepare your glaze by simply whisking together the powdered sugar and lemon juice.
Step 7
Allow cake to cool completely (or at least 15 minutes if you just can't wait!) before drizzling with glaze. Enjoy!
Average Member Rating
(4 / 5)
4 people rated this recipe
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