3/4 cup poppy
seeds
1-1/3 cup soy
milk (Plain,
unsweetened)
2 Tbsp
cornstarch
1/3 cup oil
1/2 cup sugar
1 tsp vanilla
Grated rind of
« lemon
2 cups
flour
1 tsp cinnamon
2-1/2 tsp
baking powder
Glaze:
Juice of 1
lemon
1 T powdered
sugar
Soak the poppy
seeds in the soy milk for one hour in a
large bowl. Add the cornstarch, water,
oil, sugar, vanilla and lemon rind, and
stir together.
Mix separately
the remaining dry ingredients. Add the
dry ingredients to the wet ingredients
and mix.
Bake in a lightly oiled bread or cake
pan at 350 F for 45 minutes.
Make the
glaze. When the cake has cooled
slightly, drizzle the glaze over the
top.