It's Memorial Day and we had most of the typical picnic fare with lots of fresh fruit and grilled corn on the cob. I still like to make my desserts, so will post our dessert for the day.

LEMON POPPY SEED CAKE

2 c white flour
3/4 c sugar
1 T poppy seeds
2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 c unsweetened applesauce
1 t lemon zest (grated lemon rind)
1/4 c fresh lemon juice (1-2 lemons)
2 1/2 T canola oil
2 T light corn syrup
1 t lemon extract
4 egg whites (dispose of yolks or save for another use if you wish)

Preheat oven to 350 degrees. Lightly spray a 9-inch round cake pan with canola or olive oil spray. Set aside.

In a medium bowl, combine applesauce, lemon rind, lemon juice, canola oil, corn syrup, and lemon extract. Add flour, sugar, poppy seeds, baking powder, baking soda, and salt. Mix until combined and set aside.

In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Using a rubber scraper, fold the batter into the eg whites. Pour into the prepared cake pan and smooth the top.

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, loosen sides of cake, and invert onto a cooling rack.