1 cup whole wheat pastry flour
1 cup all-purpose flour
1/3 cup maple sugar
2 eggs, beaten
2 teaspoons balking powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ cup soy, almond, rice or any nut milk
¼ cup fresh Meyer lemon juice
½ cup olive oil
Scant ½ cup maple syrup
1 teaspoon organic lemon extract (optional)
2 tablespoons poppy seeds
Lemon Maple Glaze:
½ cup maple syrup
½ cup Meyer lemon juice
2 teaspoons kuzu, arrowroot, or non-GMO cornstarch
- Preheat oven to 350 degrees. Oil baking pan(s) (you can use 3 mini-loaf pans, a muffin tin, or loaf pan).
- Combine flours, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine the milk and eggs with the lemon juice and set aside for a few minutes – it will look like it curdled. Whisk in the oil, syrup, and lemon extract. Add wet ingredients to dry ingredients, and stir until just combined. Fold in the poppy seeds.
- Pour the batter in the prepared pans, and bake for 15-25 minutes (for mini-loafs and muffins about 15 -18 minutes, larger loaf pan 20-25+) or until a toothpick inserted comes out clean. Cool the cake completely in the pans on a rack.
- For the glaze – combine the syrup and lemon juice in a saucepan over medium heat. Stir in the diluted thickener of choice and continue stirring until the glaze comes to a boil. Simmer for 1 minute then remove from heat. Drizzle over the cake and serve.