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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
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Mrs. Fields' Lemon Poppy Seed Cookies Secret Recipe -- Uncovered!
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Lemon cake recipe | lemon poppy seeds (Yotam Ottolenghi)
In this video, I am sharing with you a lemon cake recipe from Yotam Ottolenghi.
What I find so unique about this lemon cake, is that Yotam Ottolenghi incorporated poppy seeds in the cake. This gives a subtle crunchiness to this lemon poppy seed lemon cake.
+++ Ingredients +++
- Eggs: 3
- Sugar: 180 g (or 225 g if you wish to follow the original recipe)
- Crème fraîche: 120ml
- Flour: 170 g
- Unsalted butter: 75 g
- Baking soda: 1 + 1/4 teaspoon
- Poppy seeds: 10 g (I added about 15 g as I like the crunchy texture given by poppy seeds to the lemon cake)
- Zested lemon: 1 teaspoon
- Sugar powder: 3 tablespoons
- Lemon juice
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0:00 Intro
1:05 Ingredients list for the lemon cake recipe
2:16 Preparing the lemon cake
5:31 Preparing the sugar glaze
7:00 Tasting the lemon cake with poppyseed (inspired by Yotam Ottolenghi)
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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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Citrus poppy seed cake | Kitchen 321
How to make delicious and easy poppy seed cake.
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Vegan Lemon poppyseed loaf ????????????
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Recipe
300g flour
160g sugar
1 1/2 tsp baking soda
1 tsp vanilla
1/2 tsp salt
250ml non dairy milk
2 small lemons (juice & zest)
125ml neutral oil
2-3 tbsp poppyseeds
Preheat your oven to 180C
Grease & line a loaf tin
Make buttermilk by combining the milk & lemon juice then leave to curdle.
In a large bowl: mix together flour, sugar, baking soda & salt
Create a well in the middle then add in the buttermilk, oil, vanilla, lemon zest & poppyseeds
Mix until fully combined (don’t you DARE overmix ????)
Pour into loaf tin & bake for 45-50 mins or until a toothpick comes out clean.
Pro tip - 15 mins into baking, slice a line lengthwise into the loaf to help it bake evenly!
Derk’s Diner Ep. 1 | Vegan Lemon Poppyseed Cake from Caitlin Shoemaker
Welcome back to another video everyone! I hope your Sunday is going well so far ????. Today I present you with the first official episode of Derk’s Diner! I’ll be baking a vegan recipe for a lemon poppyseed cake created by Caitlin Shoemaker (frommybowl)! I’ve followed Caitlin for a while now and I really love the food she makes as well as her content. ???? (I also give a little bit of a dating update). Check out the recipe down below ⬇️ and let me know if you try it! It’s very tasty and surprisingly healthy! ????
Come bake with me!
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Vegan Lemon Poppyseed Cake:
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