Poppy seed & lemon cake from The Sourdough School Sweet Baking: Nourishing the Gut & the Mind (page 150) by Vanessa Kimbell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start recipe 2 days ahead. Can substitute stoneground whole grain flour for the “Base blend no. 5: golden” specified in this recipe, and sourdough discard for sourdough starter.

  • Etrnalhope on September 14, 2021

    This one surprised me in texture. I was expecting it to be dense, but was surprisingly tender and quick bread like. Needs to bake a little longer--was doughy in the middle. Hard to tell if it's a problem with oversoaking of syrup in one spot or underbaking. Not very sweet. I wanted it a little sweeter, but my partner liked the tartness as is. Used my own starter and added liquid to feel per Vanessa Kimbell's instructions.

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