This great recipe showcases the decadent combination of lemon juice and poppy seeds. It looks gorgeous with the fresh blackberries in the center and the basic lemon-sugar frosting that slides beautifully down the sides of the bundt cake. Smart Recipes, Vegan Recipes, Grains Recipes, Recipes Grains Vegan Lemon Poppy Seed Cake Lemon Poppy Seed Cake Recipe | PT50M Serves 10 Ingredients: 3 Cups Flour 2 Cups Granulated Sugar 0.25 Cup Poppy Seeds 1 Cup Vegetable Or Coconut Oil 0.25 Cup Apple Cider Vinegar 1 Cup Non Dairy Milk 3 Tablespoons Lemon Zest 1 Tablespoons Vanilla Extract 2 Teaspoons Baking Soda 1 Teaspoon Salt 2 Cups Fresh Blackberries 1 Lemon Glaze Preheat the oven to 350 degrees. Grease a pan generously and then, dust with some flour. In a bowl, mix together flour, 2 cups of granulated sugar, poppy seeds, baking soda and salt. In another large bowl, add oil, vinegar, milk and vanilla extract and beat until well combined. Add flour mixture and mix until just combined. Fold in blackberries and lemon zest. Place mixture into prepared pan about ¾ full. Tap pan on a flat surface carefully to evenly distribute the mixture in the pan and release any air. Bake for about 20-30 minutes or until toothpick inserted in center comes out clean. Remove from oven and keep onto the wire rack to cool in pan for about 10 minutes. Carefully, invert cake onto wire rack to cool completely before frosting. Frost with lemon-sugar glaze (recipe associated) fill blackberries in the center and serve.

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