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Name: Cherry-Filled Lemon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 ts Baking soda; 1 tb Flaxseeds; 1/4 ts Ground turmeric; 3/4 c Soy milk; 1/2 c Maple syrup; 1 1/2 c white flour Unbleached; 1/2 ts Ground cinnamon; 1/2 ts Salt; 1 tb Vanilla extract; 1 1/2 ts Baking Powder; 6 tb Canola oil; 1/2 c Fresh Lemon Juice; 2 tb Lemon Peel grated

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INGREDIENTS

1 ts Baking soda
Cherry Filling
1 tb Flaxseeds
1/4 ts Ground turmeric
10 SERVINGS DAIRY-FREE
3/4 c Soy milk
1/2 c Maple syrup
1 1/2 c white flour ; Unbleached
1/2 ts Ground cinnamon
1/2 ts Salt
1 tb Vanilla extract
(see separate recipe)
1 1/2 ts Baking Powder
6 tb Canola oil
1/2 c Fresh Lemon Juice
2 tb Lemon Peel ; grated

Servings

INSTRUCTIONS

Ideal for any occasion, this light and elegant cake is sure to be a hit with your friends. Preheat oven to 350 F. Grease 9-inch round cake pan. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/4 cup soy milk; let mixture soak 5 minutes. Meanwhile, in large bowl, sift flour, baking powder, baking soda, salt, cinnamon and turmeric. To mixture in blender, add maple syrup, lemon juice, oil, vanilla extract and remaining 1/2 cup soy milk. Add lemon peel and pulse once or twice to combine. Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon. Pour batter into prepared pan. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, about 25 minutes. Let cool for 10 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely. Using long serrated knife, cut cooled cake horizontally into two layers. Using flat bottom of 9-inch tart pan or other thin, flat surface, remove top layer. Spoon Cherry Filling onto bottom layer, then carefully place second layer on top. Spread remaining filling over sides and top of cake. Sprinkle cake with lemon peel. PER SLICE: 232 CAL.; 3G PROT.; 9G TOTAL FAT (1G SAT. FAT); 36G CARB.; 0 CHOL.; 239MG SOD.; 1G FIBER By Kathleen on May 09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 52

NOTES

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Cherry-Filled Lemon Cake

1 ts Baking soda
 Cherry Filling
1 tb Flaxseeds
1/4 ts Ground turmeric
10 SERVINGS DAIRY-FREE
3/4 c Soy milk
1/2 c Maple syrup
1 1/2 c white flour Unbleached
1/2 ts Ground cinnamon
1/2 ts Salt
1 tb Vanilla extract
 (see separate recipe)
1 1/2 ts Baking Powder
6 tb Canola oil
1/2 c Fresh Lemon Juice
2 tb Lemon Peel grated

Ideal for any occasion, this light and elegant cake is sure to be a  hit with your friends.    Preheat oven to 350 F. Grease 9-inch round cake pan. In coffee  grinder or small food processor, grind flaxseeds. Transfer to blender  along with 1/4 cup soy milk; let mixture soak 5 minutes.    Meanwhile, in large bowl, sift flour, baking powder, baking soda,  salt, cinnamon and turmeric.    To mixture in blender, add maple syrup, lemon juice, oil, vanilla  extract and remaining 1/2 cup soy milk. Add lemon peel and pulse once  or twice to combine. Gradually add maple syrup mixture to flour  mixture, mixing well with wooden spoon. Pour batter into prepared  pan. Bake until cake pulls away from sides of pan and is firm with a  little spring to the touch, about 25 minutes. Let cool for 10 minutes  in pan. To remove from pan, run knife around edge of pan and turn  cake out onto wire rack. Cool completely.    Using long serrated knife, cut cooled cake horizontally into two  layers. Using flat bottom of 9-inch tart pan or other thin, flat  surface, remove top layer. Spoon Cherry Filling onto bottom layer,  then carefully place second layer on top. Spread remaining filling  over sides and top of cake. Sprinkle cake with lemon peel.    PER SLICE: 232 CAL.; 3G PROT.; 9G TOTAL FAT (1G SAT. FAT); 36G CARB.;  0 CHOL.; 239MG SOD.; 1G FIBER        By Kathleen <schuller@ix.netcom.com> on May 09, 1999.    Recipe by: Vegetarian Times Magazine, May 1999, page 52

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 10

Calories: 171
Calories from Fat: 84 (49%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 190.4mg		7 %
Potassium 85.9mg		2 %
Total Carbohydrate 19.3g		6 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 18.1g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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