Lemon Poppy Seed Cake

Name: Lemon Poppy Seed Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 lemon; 250 g all-purpose flour; 20 g cornstarch; 16 g baking powder; 150 g sugar; 0.5 tsp salt; 1 tbsp poppy seeds; 1 tbsp lemon zest; 100 ml sunflower oil; 200 ml soya milk; 1 tsp vanilla extract; 75 g powdered sugar; 1.5 tbsp soya milk; 1 tsp vanilla extract

A ProVeg volunteer, Mirte, developed this delicious recipe for F.R.I.E.N.D. animal rescue , in Kent, England. This sanctuary for farm and companion animals gives previously neglected and unwanted animals a second chance at life.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes

Ingredients

Servings: 8

For the cake

1

lemon
250 g

all-purpose flour
20 g

cornstarch
16 g

baking powder
150 g

sugar
0.5 tsp

salt
1 tbsp

poppy seeds
1 tbsp

lemon zest
100 ml

sunflower oil
200 ml

soy milk
1 tsp

vanilla extract

For the glaze

75 g

powdered sugar
1.5 tbsp

soy milk
1 tsp

vanilla extract

Instructions

Preheat the oven to 180 ℃ and grease a small cake tin.
Mix the flour, cornflour, baking powder, sugar, salt and poppy seeds in a large bowl.
Zest (or grate) the lemon rind, and squeeze the lemon juice into a measuring cup (you’ll need about 50 ml for the cake). Add the oil, soy milk and vanilla to the lemon juice and zest.
Mix the dry and liquid ingredients together, but don’t overmix.
Pour the batter into the cake tin and bake in the preheated oven for 35-45 minutes.
Mix the ingredients for the glaze and pour over the cake, once it has cooled completely.