Hi, I don't know about lemon poppyseed cake but I have a recipe for
lemon poppyseed muffins. It's in the archive already, I think. (Recipe
was based on a scone recipe from Christel Reeve
Lemon Poppyseed muffins
Mix in one bowl:
2 1/2 c. flour
1/4 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
grated rind of 1 -2 lemon (use 2 if you use plain yogurt)
2 T. poppy seed (I find this is the minimum you can use and still
keep the right taste)
Mix in a separate bowl:
1 t. lemon extract
1 egg equivalent
1 8oz container of fatfree yogurt (plain is OK, but lemon is better)
1/2 to 3/4 cup orange juice
Mix the dry ingredients into the wet ingredients. Try to use as few
strokes as possible. Use a scoop or tablespoon to put batter into
prepared muffin tins. (I made mini-muffins). Use Pam or nonstick
muffin pans. Bake in preheated 350F oven until passes the toothpick test.
I'm not really sure about the cooking time for larger muffins because
I made mini ones this weekend so you probably need to see for
yourself.
mini-muffins: about 9 minutes or until golden brown
regular or giant muffins: probably about 15 minutes.
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