| 1 | In electric mixer; blend oil, 1 cup demarara sugar ( substitute granulated sugar plus a little molasses) and eggs. |
| 2 | Add milk and vanilla. |
| 3 | Blend. |
| 4 | Sift flour, baking powder together. |
| 5 | Add salt and poppy seeds. |
| 6 | On low speed add dry ingredients to wet and blend just until combined. |
| 7 | Fold in lemon zest by hand. |
| 8 | Pour batter into an oiled 6 to 8 cup bundt pan. |
| 9 | Bake in a 350f oven for 40 to 50 minutes or until done. |
| 10 | To make glaze, combine the ?cup demarara sugar and lemon juice. |
| 11 | Heat, stirring until sugar is just dissolved. |
| 12 | Remove cake from oven, cool 10 minutes then invert onto plate. |
| 13 | Using a fork, poke holes over entire surface of cake and carefull pour on the glaze. |
| 14 | Let soak before serving. |
| 15 | Decorate with slivers of lemon zest. |
| 16 | Makes 8 to 10 servings. |
| 17 | This dish was published by toronto star starweek, mary mcgrath"s chef"s showcase in the issue of february 26 to march 5, 1994. |
| 18 | the recipe was requested by diane silver of willowdale, ontario who writes: |
| 19 | the lemon poppyseed cake at the vegetarian restaurant ( 4 dundonald st., toronto, (416) 961-9522 is "absolutely enjoyable and i am hoping you can publish their version of this classic cake for me". |
| 20 | "we are pleased to share this recipe and suspect the request came because the cake is unusually moist and has a wonderful strong lemon flavour", says susan stachyra, who manages the bakeshop where desserts for the downtown restaurant and the west end vegetarian restaurant are turned out. |
| 21 | Before getting into the baking business 1 ?years ago, the former school teacher from north bay, ontario says that baking was a hobby. |
| 22 | Typed into meal master format by eric decker march 19, 1994. |
| 23 | editor"s note: if there is any way humanly possible: use real demerara sugar. |
| 24 | Take my word for it, it is near impossible to duplicate it by adding molasses to granulated sugar. |
| 25 | It looks okay but the flavour just is not right for the purist |
