Mix dry ingredients. Mix wet ingredients. Fold gently together. Pour into greased and floured 13 x 9 x 2 inch pan. Bake in preheated 350 degree (F) oven for 1/2 hour or until toothpick comes clean.

This is a light, not too sweet lemon cake with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is.This recipe was printed about a year ago in the newsletter of the Ocean Beach (San Diego) People's Food Co-op. I made it last week, and enjoyed it... since I don't eat dairy products, I frosted it with a mixture of 1/2 pound tofu blended in a blender with 1/4 cup margarine and maple syrup, vanilla and lemon juice to taste. By the way, I think it would be better with slightly fewer poppyseeds...

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