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Whole Grain Lemon Poppy Seed Cake

Although our cake mixes are no longer available, we got so much demand to know how to prepare them at home; we decided to share the recipe. Enjoy!


Heat oven to 350°F. Lightly spray bottom of pan with cooking spray or grease pan with shortening and lightly flour. For cupcakes, use paper baking liners.

In a large bowl, whisk together the flours, evaporated cane juice, brown sugar, wheat gluten, poppy seeds, baking powder, soda, salt and spices. Add the water, oil, vanilla, lemon juice and eggs and mix at low speed for about one minute, then medium speed for another minute. Spread batter into prepared baking pan and bake according to directions for the pan size. Cake is done when toothpick comes out clean. Cool in pan on cooling rack for 15 minutes. Run knife around edge of pan before removing. Cool cake completely before frosting.

*Egg-free Option: Whisk together 2 Tb Flaxseed Meal with 6 Tb water, let stand 1 minutes. Use this mixture in place of the eggs.

13 x 9-inch rectangle - Bake 20-25 minutes
9-inch round pan - Bake 30-35 minutes
Two 8-inch round pans - Bake 10-15 minutes
Cupcakes - Bake 15-20 minutes

Lemon Glaze
1 ½ cups Powdered Sugar
3 Tb Butter, melted
3 Tb Lemon Juice

Whisk together powdered sugar, melted butter and lemon juice. Pour glaze over cake immediately.

Whole Grain Lemon Poppy Seed Cake


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Products Used in this Recipe

Flours & Meals
Whole Wheat Pastry Flour

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Flours & Meals
Unbleached White Flour

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Baking Aids
Evaporated Cane Sugar

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Baking Aids
Vital Wheat Gluten

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Baking Aids
Baking Powder

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Grains Beans Seeds
Poppy Seeds

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