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Lemon Poppy Seed Pound Cake

2 1/2 cups whole wheat pastry flour 
1 tablespoon baking powder plus 2 teaspoons baking soda 
1/4 teaspoon sea salt 
2 lemons -- grated zest and juiced 
2 tablespoons poppy seeds 
1/2 cup brown rice syrup 
1 teaspoon pure vanilla extract 
1 cup soy or almond milk

lemon glaze 
1/2 cup brown rice syrup 
1 lemon -- grated zest 
1/3 cup avocado oil

Preheat to 325 degrees. Oil and flour a loaf pan. Combine dry ingredients and whisk briskly. Mix in the avocado oil, rice syrup, vanilla and lemon juice. Slowly add milk to create a smooth batter, spoonable batter. Spoon into pan. Bake 35-40 minutes or until center springs back or toothpick comes out clean. Run a sharp knife around pan to loosen cake, remove cake and cool on wire rack. Heat syrup and zest on pan until foamy, spoon over cake.  


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