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How To make The Vegetarian Restaurant's Lemon Poppyseed Cake
3/4 c Sunflower seed oil
1 c Demerara sugar
4 Eggs
1/4 c Milk
2 ts Vanilla
2 c Pastry flour, unbleached
1 ts Baking powder
1/2 ts Salt
1/4 c Poppyseeds
1/4 c Lemon zest
GLAZE:
1/2 c Demerara sugar
1/2 c Lemon juice, fresh
1/8 c 1" x 1/8" lemon zest
- slivers; garnish 1. In electric mixer; blend oil, 1 cup demarara sugar ( substitute
granulated sugar plus a little molasses) and eggs. Add milk and vanilla. Blend. 2. Sift flour, baking powder together. Add salt and poppy seeds. On low
speed add dry ingredients to wet and blend just until combined. 3. Fold in lemon zest by hand. Pour batter into an oiled 6 to 8 cup bundt
pan. Bake in a 350F oven for 40 to 50 minutes or until done. 4. To make glaze, combine the 1/2 cup demarara sugar and lemon juice. Heat,
stirring until sugar is just dissolved. 5. Remove cake from oven, cool 10 minutes then invert onto plate. Using a
fork, poke holes over entire surface of cake and carefull pour on the glaze. Let soak before serving. Decorate with slivers of lemon zest. Makes 8 to 10 servings.
This dish was published by Toronto Star Starweek, Mary McGrath's Chef's Showcase in the issue of February 26 to March 5, 1994. The recipe was requested by Diane Silver of Willowdale, Ontario who writes: The Lemon Poppyseed Cake at The Vegetarian Restaurant ( 4 Dundonald St., Toronto, (416) 961-9522 is "absolutely enjoyable and I am hoping you can publish their version of this classic cake for me". "We are pleased to share this recipe and suspect the request came because the cake is unusually moist and has a wonderful strong lemon flavour", says Susan Stachyra, who manages the bakeshop where desserts for the downtown restaurant and The West End Vegetarian Restaurant are turned out. Before getting into the baking business 1 1/2 years ago, the former school teacher from North Bay, Ontario says that baking was a hobby. Typed into Meal Master format by Eric Decker March 19, 1994. Editor's note: If there is any way humanly possible: use real demerara sugar. Take my word for it, it is near impossible to duplicate it by adding molasses to granulated sugar. It looks okay but the flavour just is NOT right for the purist. Posted by Eric to Fido Cooking Echo, March 20, 1994 Internet Email: eric.decker@canrem.com or Fido NetMail 1:229/15
How To make The Vegetarian Restaurant's Lemon Poppyseed Cake's Videos
From California: Alternative Baking Company Peanut Butter, Chocolate Chip & Lemon Poppyseed Review
Sarah, a YouTube viewer who lives in California sent us three cookies made by the Alternative Baking Company. She sent the: Peanut Butter Persuasion Cookie, the Colossal Chocolate Chip Cookie and the Luscious Lemon Poppyseed Cookie. These cookies are vegan and contain no dairy, no eggs, no honey, no hydrogenated oils, no cholesterol, no preservatives, no artificial ingredients or refined sugars. They are made in Sacramento, California. Each cookie is 2 servings.
The Peanut Butter Persuasion Cookie and Colossal Chocolate Chip Cookie both have the same calorie count: 60 grams = 230 calories.
The Luscious Lemon Poppyseed Cookie has a few fewer calories: 60 grams = 220 calories.
Alternative Baking Company
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Easy vegan meal prep | Springtime recipes! ???? What I eat in a week
Here is what I eat in a week as a vegan plus my easy vegan meal prep for the week. I wanted a nice combination of comforting and refreshing springtime recipes that were easy to make and required simple ingredients. I made lemon poppyseed blueberry baked oats, sushi bowls and more!
RECIPES IN THIS VIDEO
Lemon Poppyseed Blueberry Baked Oats - 4 to 6 servings
2 flax eggs
1 banana, mashed
Zest + juice of 1 lemon
1 tsp vanilla extract
1 cup unsweetened soy milk
1 ⅓ cup water
¼ cup monk fruit/erythritol sweetener (sub coconut sugar or brown sugar)
3 cups rolled oats (gluten-free if needed)
½ cup almond flour
½ tbsp baking powder
pinch of salt
2 cups fresh or frozen blueberries
1. Preheat oven to 375°F.
2. To a mixing bowl mash 1 banana and add the flax eggs, lemon zest and juice, vanilla and mix until combined. Then add the milk and water and mix again. Set aside.
3. To a large baking dish, add the oats, almond flour, monk fruit sweetener, baking powder and salt and mix until well combined. Pour over the wet mixture and stir until no dry spots remain.
4. Stir in the blueberries, smooth into an even layer and bake for 40 minutes until slightly golden around the edges and a bit firm to the touch.
5. Allow to cool for 10 minutes before serving. Enjoy!
Borscht - 6 servings
Not my recipe -- check it out here ➡️
Cornbread recipe by @CaitlinShoemaker
Lemon Poppyseed Bliss Balls
1 cup oat flour (1 cup oats blended)
2 tbsp coconut flour
½ cup sunflower seeds
2 tbsp sunflower butter OR peanut butter
4 soaked pitted dates
Juice + zest of 1 lemon
1 tsp vanilla
2 tsp poppy seeds
Pinch of salt
1. Add the oat flour, coconut flour and sunflower seeds to a food processor and blitz until the seeds are mostly ground up.
2. Add all remaining ingredients (except poppyseeds) and blend on high until a sticky, thick dough forms. Add the poppyseeds pulse a few times to blend or mix together in a separate bowl.
4. Using a 2 tbsp cookie scoop, scoop out a roll the dough into balls, you should get about 12. Let chill in the fridge for an hour before enjoying (if you can wait that long!)
Sushi Bowls - 4 to 6 servings (below are merely suggestions!)
1 cup cooked brown sticky rice
salad greens
1 carrot, shredded
1 block of medium-firm tofu, pressed and cubed
1/3 cup shelled edamame (optional)
¼ - ⅓ cup shredded or pickled red cabbage
¼ avocado
sushi nori (seaweed) sheet, shredded
soy sauce or tamari, to season
sesame seeds, to garnish
chopped green onion, to garnish
Another fuss free bowl: simply add all ingredients into a large bowl or sealable container, arrange as you please and enjoy!
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Use our promo code 'STEAMYVEGAN' to save you $50 off your iHarvest purchase!
Watch my other 'WHAT I EAT' videos ➡️
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If you made any of these recipes and decide to share them on Facebook or Instagram, don't forget to tag me @SteamyVegan + #SteamyVegan! I love seeing your yummy recreations ????
Still hungry? Follow me on my other social channels for more steamy deliciousness!
FACEBOOK:
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CONTACT: janelle@steamyvegan.com
WHERE I GET MY MUSIC:
Thematic: I LOVE using Thematic for all my royalty-free music in my recipe videos. Their song selection is top notch, plus it helps promote fellow creators! Use my link to get 1 month of their PREMIUM membership for free!
Music by Naomi - Gummy Bear -
Music by Blue Sirens - Taro -
Music by Mark Generous, Jasper The Cat - Last Week Of School -
Music by Mr. Jello - Summer Sunday -
First cooking vlog. Lemon Poppyseed cakes (supposed to have Hong Kong egg tarts). Its....a riot
I have wanted to cook on youtube for the longest time and I'm so excited to finally introduce this segement onto my channel. I love cooking and baking with an absolute passion and I hope everyone finds some part of the videos to be enjoyable.
On a side note, I would like to have a bakery of my own one day so while I am willing to give out any and all cooking recipes, the same can not be said or my cakes. Sorry yall.
If you have any other suggestions at all, drop them down in the comments below. I would love to see and eat whatever yall had growing up or recently.
IG: @_jazyj__
Music:
Off to Osaka by Kevin MacLeod
Link:
License:
Acid Trumpet by Kevin MacLeod
Link:
License:
Cookery | How to Make a Delicious Lemon Pound Cake | Easy Recipe
Cookery | How to Make a Delicious Lemon Pound Cake | Easy Recipe
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Lemon Poppyseed Pancakes
The most delicious pancakes in the known world!
recipe from: joythebaker.com