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Poppy Seed Lemon Cake
October 07, 2007

This was a delicious sarting base... I made it a bit healthier by using 1 cup whole wheat pastry flour + 1/2 cup almond flour (finely ground almonds really) and 1 cup all-purpose flour. I also used unhydrogenated margarine (Becel) in place of butter and 2% Evaporated Milk for more flavor. Everything else stayed the same and the cake turned out fabulous!!

  1. 8 Ratings

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