This cake is made right in the pan it is baked in; also there are no eggs, cutting down on cholesterol intake. The cake is moist with the small crunchiness of the poppy seeds, then topped with the tangy citrus frosting.
Ingredients: 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons poppy seed (less if you are not a poppy seed fan, but then why would you be making this cake?), 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup water, 1/4 cup vegetable oil, 1 tablespoon grated lemon peel, 2 tablespoons lemon juice. Frosting: 3 cups powdered sugar, 1/3 cup margarine or butter, softened, about 2 tablespoons lemon juice, 1/2 teaspoon grated lemon peel.
Instructions: Preheat oven to 350 degrees. Mix flour, sugar, poppy seed, baking soda and salt with fork in ungreased square pan, 8x8x2 or 9x9x2 inches. Stir in remaining ingredients and mix well.
Bake for 35- 40 minutes or until wooden pick inserted in center comes out clean and top is golden brown. Cool on wire rack.
Make frosting: Mix powdered sugar and butter together in bowl; add lemon peel and enough lemon juice to make of spreading consistency. Spread evenly over top of cake and serve.
"Betty Crocker's 40th Anniversary Edition Cookbook", A Betty Crocker Book, Prentice Hall, NY, 1990.
"Let's Bake a Cake!"
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