Lemon Poppyseed cake

Lemon Poppyseed cake, or muffins.

3 cups whole wheat pastry flour


1 tsp baking soda

1 tsp baking powder

1 Tbsp Lemon zest

6 pkts Truvia

1 Tbsp Poppy Seeds

2 eggs (or egg beaters to eqivalent)

1/4 cup EV Olive Oil

1/2 cup Agave Nectar

1/2 cup Fresh Lemon Juice

1 cup unsweetened applesauce

Preheat oven to 350. Lightly oil or spray 9 or 10 inch round cake pan with non stick spray. Mix dry ingredients together in bowl, set aside. Beat wet ingredients until well combined. Stir dry ingredients into wet ingredients until well combined. Bake at 350 for approximately 40 min. until done and toothpick comes out clean from center.

Slice and serve warm, or let cool and serve later. Cover any unused part of the cake to keep it from drying out. Serves 8.