1 lemon (juice, pulp, zest)
2/3 c. Silk Creamer (soy milk creamer)
1 1/3 c. whole-wheat pastry flour
1/2 c. white-wheat flour
1 t. poppy seeds
1 1/2 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
1/3 c. canola oil
1/2 c. honey
1/2 c. maple sytrup (pure)
1/2 t. vanilla extract (pure)
1/4 c. cornstarch
1 frosting recipe
20 pecan halves for garnish
1 T. lemon juice (fresh)
1/2 c. powdered maple sugar
Preheat oven to 350 degrees F.
Coat four minicake pans with nonstick cooking spray.
Grate rind; squeeze juice from one fresh lemon (save pulp–soft, fleshy part of fruit).
Combine lemon juice, zest, and pulp with the nondairy creamer and set aside.
In a medium-size mixing bowl, combine flour, poppy seeds, baking soda, baking powder, salt; set aside.
With electric mixer at medium speed, beat oil with honey, maple syrup, vanilla, and cornstarch until smooth.
Reduce speed of mixer to low and beat in flour mixture 1/3 at a time, alternating with 1/3 of the lemon-creamer mixture at a time. Beat until smooth.
Pour batter evenly into cake pans; bake 20 minutes or until cake springs back when lightly touched with a fingertip; let cool.
Drizzle frosting over cakes, reserving about 1/3 of frosting.
Layer pecan halves in a decorative circular pattern completely covering top of cake.
Drizzle with remaining frosting.
Frosting: Combine ingredients.
Yield: Eight one-half cake servings.
Per serving: calories: 368; fat: 10.9 grams; saturated fat: 0.7 grams; sodium: 869 milligrams; carbohydrates: 87.0 grams; dietary fiber: 2.9 grams; protein: 2.2 grams.
Note: These cakes are light, fluffy and have a zesty lemon flavor! Unfrosted, they freeze well.