Lemon Poppyseed Cake

From: ma299bb@sdcc6.ucsd.edu (Brett Garrett)

3/4 cup poppy seeds
1/3  cup lemon juice
grated peels of 3 lemons
3/4 cup apple juice
3/4 cup (canola) oil
3/4 cup (pure) maple syrup
3 cups whole wheat pastry flour (I'm sure white flour is fine)
1 1/2 tsp baking soda
3/4 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 degree (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.