Lemon-Poppy Seed Snack Cake ππ°
Are you ready to dive into the zesty, citrusy world of this delightful Lemon-Poppy Seed Snack Cake? Perfect for brunches, snacks, or simply satisfying your sweet tooth, this vegan-friendly, low-cholesterol treat is bursting with fresh lemon flavors and speckled with poppy seeds for a delightful crunch in every bite. Let’s get baking!
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Servings: 12
Yield: 1 9×13 inch cake
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Flour |
| 1 1/2 cups | Sugar |
| 2 tablespoons | Lemon zest |
| 1 teaspoon | Baking soda |
| 1/2 teaspoon | Salt |
| 1 cup | Water |
| 1/2 cup | Fresh lemon juice |
| 1/4 cup | Oil |
| 2 tablespoons | Cider vinegar |
| 2 tablespoons | Poppy seeds |
Instructions:
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Prepare the Pan:
- Lightly oil or spray with a mist of oil a 9 x 13-inch baking pan. Set it aside.
-
Mix the Dry Ingredients:
- In a large bowl, combine the flour, sugar, lemon zest, baking soda, and salt. Set this aromatic mix aside.
-
Whisk the Wet Ingredients:
- In a separate small bowl or measuring cup, whisk together the water, fresh lemon juice, oil, and cider vinegar. This tangy blend is going to infuse our cake with that signature lemony goodness!
-
Combine Wet and Dry:
- Pour the wet ingredients into the bowl of dry ingredients. Whisk everything together until the mixture is well blended and smooth.
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Add the Poppy Seeds:
- Now, it’s time for those delightful poppy seeds! Add them to the batter and whisk once more to evenly distribute these tiny bursts of flavor.
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Bake:
- Pour the batter into your prepared baking pan, spreading it out evenly.
- Bake your Lemon-Poppy Seed Snack Cake at 350 degrees Fahrenheit (175 degrees Celsius) for 20-25 minutes. π
- You’ll know it’s ready when an inserted toothpick comes out clean, and your kitchen is filled with the tantalizing aroma of lemon and sweetness. πβ¨
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Serve and Enjoy:
- Once baked to perfection, remove the cake from the oven and let it cool slightly in the pan.
- Now, the best partβcutting into this moist, flavorful cake! Slice it into 12 delicious pieces. π°π΄
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Storage Tips:
- This Lemon-Poppy Seed Snack Cake stores well in an airtight container at room temperature for up to 3 days.
- For longer storage, you can freeze individual slices wrapped in parchment paper and placed in a freezer-safe bag. When cravings strike, simply thaw and enjoy a taste of sunshine anytime! πβοΈ
Nutritional Information (per serving):
- Calories: 262
- Fat: 5.5g
- Saturated Fat: 0.4g
- Cholesterol: 0mg
- Sodium: 411.6mg
- Carbohydrates: 50.2g
- Fiber: 1.1g
- Sugar: 25.6g
- Protein: 3.5g
Tips and Variations:
- Vegan Friendly: This recipe is entirely vegan, perfect for those with dietary preferences or restrictions.
- Lemon Lover’s Delight: If you’re a lemon enthusiast, amp up the lemon flavor by adding an extra tablespoon of lemon zest or a drizzle of lemon glaze once the cake has cooled.
- Gluten-Free Option: For a gluten-free version, you can use a gluten-free flour blend in place of regular flour. Ensure the baking soda is also gluten-free.
- Nuts and Berries: Add a handful of chopped nuts or fresh berries to the batter for extra texture and bursts of fruity goodness.
Whether you’re serving this Lemon-Poppy Seed Snack Cake at a brunch gathering, packing it in lunchboxes, or simply enjoying a slice with your afternoon tea, its vibrant flavors and moist texture are sure to brighten any moment. So, grab your mixing bowl and let’s bake up a batch of sunshine! ππ
