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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 143.1
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.0 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.8 g

View full nutritional breakdown of Lemon Poppyseed Cake calories by ingredient
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Lemon Poppyseed Cake

Submitted by: JEBRED19

Introduction

Vegan - Not my recipe...got it from justthefood.blogspot.com

I bought one of these at the vegan bake sale and needed to calculate so here goes the post.
Vegan - Not my recipe...got it from justthefood.blogspot.com

I bought one of these at the vegan bake sale and needed to calculate so here goes the post.

Number of Servings: 48

Ingredients

    Wet Ingredients:
    12 oz (2 containers) of lemon soy yogurt (plain or vanilla will work too)
    1 cup soymilk (plain or vanilla)
    1 cup canola oil
    2 cups sugar
    1 tbsp vanilla extract
    1 tsp lemon extract
    zest of one lemon
    juice of one lemon
    1/2 cup vegan sour cream
    2 tbsp poppy seeds


    Dry Ingredients:
    5 cups all purpose flour
    3 tbsp cornstarch
    1 tbsp Baking powder
    1 tbsp baking soda
    1 tsp salt

Directions

Preheat oven to 350 degrees. In a large mixing bowl, mix together the wet ingredients. In a seperate bowl, sift together the dry. Add the dry to the wet and mix together. The mix is thick, not runny. Fill your loaf pans about 2/3 full. Bake about 45 minutes or until a toothpick inserted in the center comes out clean.

Makes 6 mini loaves which I figured to be 8 servings per small loaf.

Number of Servings: 48

Recipe submitted by SparkPeople user JEBRED19.






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