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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
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Musician: Ilya Truhanov
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CHIA LEMON CAKE RECIPE #chiaseed #chiacake #lemoncake
CHIA LEMON CAKE RECIPE
INGREDIENTS :
- 220gr all purpose flour
- 75gr soft butter
- 150gr sugar
- 3 eggs
- 3 tbsp chia seeds
- 1 tsp vanilla essence
- 70ml cooking oil
- 120ml milk
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1 1/2 baking powder
- 1/4 tsp baking soda
- lemon zest
#chialemoncake #chiacake #lemoncakerecipe #lemoncake
Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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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
Lemon Courgette Cake with Poppy Seeds
This refined sugar free Lemon Courgette Cake is sprinkled with poppy seeds and topped with a tangy naturally sweetened lemon glaze. Dense and moist, this courgette loaf cake uses simple ingredients and is very easy to make – perfect for an afternoon cuppa in the garden!
Here's why I think you'll love this recipe:
This is not your run-of-the-mill courgette cake. It’s zesty, lemony, sweet, and a bit caramelly thanks to the coconut sugar.
Reminiscent of a pound cake, this Lemon Courgette Cake is on the denser side and incredibly moist. It pairs perfectly with an afternoon cuppa!
You want a simple cake? You got it. This courgette loaf is easy to make and uses simple ingredients – most of which you likely already have in your pantry.
This loaf is naturally sweetened with coconut sugar, making it completely refined sugar free. Even the optional lemon glaze is sweetened with honey!
Watch the video to discover how to make this Lemon Courgette Cake with Poppy Seeds!
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