Ingredients for Lemon Poppy Seed Snack Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- Lemon Zest
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ½ cup lemon juice
- Safflower Oil
- Cider Vinegar
- Poppy Seeds
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How to Make Lemon Poppy Seed Snack Cake
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 tablespoons lemon zest, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup water, ½ cup lemon juice, ½ cup vegetable oil, and 1 tablespoon white vinegar.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Stir in 2 tablespoons poppy seeds.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before cutting into 12 squares.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
102g
Fat
2g
Carbs
16g
