Lemon Poppy Seed Cake


2-4 lemons

1-1/4 cups nondairy creamer

2-2/3 cups unbleached all-purpose flour

2 tablespoons poppy seeds

3 teaspoons baking soda

3/4 teaspoon salt

3/4 cup margarine, softened to room temperature

2 cups sugar

Egg replacer equivalent of 3 eggs

1/2 teaspoons vanilla extract

How to prepare

Preheat the oven 350 degrees. Lightly oi, then flour two 9-inch square or round cake pans. Grate four teaspoons of lemon rind and squeeze 1/4 cup fresh lemon juice. Combine the lemon juice with the nondairy creamer and set aside. Combine the flour, poppy seeds, baking soda and set this aside. With an electric mixer set at medium speed, beat the margarine with the sugar and grated lemon rind for five minutes. Beat in the egg replacer and the vanilla. Reduce the speed of the electric mixer to low and beat in the flour mixture one-third at a time, alternating with one-third of the creamed mixture at a time. Beat until smooth. Pour the batter into the prepared cake pans. Bake for thirty minutes or until a toothpick stuck in the center comes out clean. Cool on a rack for ten minutes. Remove the cakes from the pans and let cool completely. Leave unfrosted or frost with one of your favorite vegan frostings.

Serves 12

Preparation Time: 30 minutes

Baking Time: 30 minutes