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Lemon Poppy Seed Cake (vegan)

This recipe was printed long ago in the newsletter of the Ocean Beach (San Diego) People's Food Co-op. I made it a short time thereafter, and I don't remember it but I must have enjoyed it since I posted it on Usenet shortly thereafter, and someone else must have enjoyed it, since they made a web page out of it which I found on Yahoo while searching for my (long lost) self, and that's how it ended up here today.

Ahem ... since I don't eat dairy products, I frosted it with a mixture of 1/2 pound tofu blended in a blender with 1/4 cup margarine and maple syrup, vanilla and lemon juice to taste. By the way, I think it would be better with slightly fewer poppyseeds...

¾ cup poppy seeds
1/3 cup lemon juice
grated peels of 3 lemons
¾ cup apple juice
¾ cup (canola) oil
¾ cup (pure) maple syrup
3 cups whole wheat pastry flour (I'm sure white flour is fine)
1½ tsp baking soda
¾ tsp sea salt (or regular salt)

Mix dry ingredients. Mix wet ingredients. Fold gently together. Pour into greased and floured 13 x 9 x 2 inch pan. Bake in preheated 350° F oven for 1/2 hour or until toothpick comes clean.

This is a light, not too sweet lemon cake with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is, or frost with cream cheese/honey icing for a richer experience.

(I didn't write that last part. This came from a newsletter, remember?)