3/4 c Sunflower seed oil
1 c Demerara sugar *
4 Eggs
1/4 c Milk
2 ts Vanilla
2 c Unbleached pastry flour
1 ts Baking powder
1/2 ts Salt
1/4 c Poppyseeds
1/4 c Finely grated lemon rind
GLAZE 1/2 cup demerara sugar 1/2 cup fresh lemon juice
1. In electric mixer blend oil, sugar and eggs. Add milk and vanilla.
Blend. 2. Sift flour, baking powder. Add salt and poppyseeds. On low speed add dry
ingredients to wet and blend just until combined. 3. Fold in lemon rind by hand. Pour batter into an oiled 6 to 8 cup bundt
cake pan. Bake in a 350F oven for 40 to 50 minutes or until done. 4. To make glaze, combine the 1/2 cup sugar and lemon juice. Heat,
stirring, until sugar is just dissolved. 5. Remove cake from oven, cool 10 minutes then invert on to plate. Using a
fork, poke holes over entire surface of cake and carefully pour on glaze. Let soak before serving. Makes 8 to 10 servings. * This sugar with a molasses flavor can be found at bulk food shops. If not available, substitute granulated sugar, plus a little molasses. From: Susan Stachyra, bakeshop manager for Vegetarian Restaurant 4 Dundonald St. Toronto, Canada Source: Starweek Magazine, Toronto Star Feb 26 94 —–