I was about to post a healthy a green recipe, but alas, here’s one more sweet thing to celebrate spring.
My friend Helene said, “Kenny Paul loves this Canyon Ranch lemon cake.” And so I made it because Helene knows all about capital D–Delicious. 

However, of course, I thought it could use improvement. It has morphed into a “project” recipe which means it does take a bit of planning. However, it is now a DELICIOUS creation. Just sayin’. I serve it with Cocojune coconut yogurt, strained so it’s Greek style thick, berries, a bit of brittle or nuts. Crown it with a few (if in season) pomegranate jewels (seeds).

3 tablespoons poppy seeds
1/2 cup buttermilk or coconut milk
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
3/4 teaspoon lemon extract
1/3 cup coconut yogurt
2-1/4 cups all-purpose flour
1-1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, melted
1-1/4 cup sugar (divided)
1 egg 
2 egg yolks
2/3 cup unsweetened applesauce (I peel and cook a large Granny Smith apple.)
3 egg whites
1/8 teaspoon cream of tartar

Lemon Glaze: 

1 cup confectioner’s sugar
3 tablespoons lemon juice
1 tablespoon grated lemon zest

Preheat oven to 350°F. Convention 345°F.

Prepare 4 mini loaf pans with parchment liners. 

In a small saucepan, combine the buttermilk/coconut milk and poppy seeds and bring to a simmer. Remove from the heat and add the lemon zest, extracts, and yogurt. Mix well and refrigerate overnight.

In a medium bowl, mix all the dry ingredients except sugar. In another bowl combine the wet ingredients; add 1 cup of the sugar and mix well. Combine the two mixtures and stir just until all the dry ingredients are well incorporated with the wet ones, but do NOT overmix. (Overmixing will activate the gluten in the flour and make the bread chewy.) 

Whip the egg whites, 1/4 cup sugar, and the cream of tartar, until stiff peaks from. Fold the egg whites into the batter. 

Spoon the batter equally into the 4 parchment-lined mini loaf pans. Prepare glaze by mixing all the ingredients together. Set aside.

Bake 30 minutes, checking after 25. They are done when an inserted cake tester comes out clean. Immediately remove the breads from the pans, leaving the parchment on, set on a wire rack, and poke holes in the tops. Drizzle one-half of the glaze over the tops. Let the breads cool completely, remove the parchment, and finish the topes with the remaining glaze.

Store in an airtight (preferably glass or ceramic) container at room temperature for three days. Refrigerate if you prefer and they’ll keep well for a week. You can also freeze them for up to six months. 

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