Weight Watchers Vegan Lemon Poppyseed Pound Cake

2		spray(s) cooking sprays
2  cups		all-purpose flour
1  tablespoon		baking powder
1  teaspoon		table salt
1/4  cup		sugar
2  tablespoons		canola oil
1/2  cup		maple syrup
2  tablespoons		poppy seeds
1/4  cup		fresh lemon juice
1  tablespoon		lemon zest
1  cup		light soy milk

Tip: For nutritional information on all the ingredients in Weight Watchers Vegan Lemon Poppyseed Pound Cake just click on each ingredient name. Then adjust the serving size for any Weight Watchers Vegan Lemon Poppyseed Pound Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

* Preheat oven to 350ºF. Coat a 9- X 5-inch loaf pan with cooking spray.

* In a large bowl, sift together flour, baking powder and salt.

* In another bowl, using an electric mixer, beat together sugar and oil. Add maple syrup, poppy seeds, lemon juice and zest; beat again.

* Add about 1/3 of flour mixture to sugar mixture and then stir in 1/3 cup soy milk; beat until just combined. Add another 1/3 of flour mixture and 1/3 cup soy milk; beat until just combined. Repeat with remaining flour mixture and soy milk, being careful not to over beat batter.

* Pour batter into prepared pan. Bake until top of cake springs back to the touch and a tester inserted in center of cake comes out clean, about 35 to 40 minutes. Slice into 12 pieces and serve. Yields 1 piece per serving.