Lemon Poppyseed Cake

Ingredients:

1/2 cup oil
1/2 cup sugar
zest of 2 lemons
1-1/2 cup flour
1 cup almond meal
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup almond milk
1/4 cup lemon juice
1 tablespoon poppy seeds

Combine all ingredients and bake for 50 minutes at 355 degrees.

Frost with lemon curd and top with strawberries.

For lemon rosemary syrup: boil 6 tablespoons lemon juice with 1/3 cup sugar and a sprig of rosemary.

For icing: combine juice of 1/2 lemon with 1/2 cup icing sugar

For curd: simmer zest of 1 lemon, 1-1/2 tablespoons cornstarch, 3 tablespoons water, juice of 2 large lemons, 1/2 cup sugar, 2 tablespoons milk, and 4 tablespoons vegan butter.