It’s taken me awhile, but I’ve figured out my ultimate “best case scenario” running situation.
1. 90 minutes in advance: bagel with peanut butter and banana.
2. 60 minutes in advance: coffee and water
3. My lucky compression socks
4. Mostly sunny and 59 degrees
5. Imagine Dragons
6. The promise of the most epic Easter brunch ever!
I ran 7 miles this morning. By mile 5, all I could think about was Almond Lemon Poppyseed Cake and tofu Benedict.
Fresh fruit (pineapple, watermelon, strawberries, grapes and oranges)
Almond Lemon Poppyseed Cake (cause I couldn’t choose between almond or lemon)
Tofu Benedict with chipotle crema
Stripples (veggie bacon)
Coffee and OJ
The table was full (except for Aunt B…sigh…) and excitement was high!
Some of us were excited about Almond Lemon Poppyseed Cake
Some of us were excited about Easter eggs.
Obviously. Also. Please note the football Halloween costume. I need to burn that thing.
Funny story: my little bunnies know which eggs are the “good” ones. While hunting, Miss Rae came across a boiled, dyed egg. She picked it up, checked it out and put it back, in search of a candy egg. We’re going for quality not quantity. What would I expect from a child raised in a somewhat vegan household?
The sun was shining. Miss Rae was wearing her fairy wings. I had a cup of hot coffee in my hands.
Life doesn’t get much better than this…
Almond Lemon Poppyseed Cake
3 cups flour
2 cups sugar
1 TBS baking soda
1 tsp salt
3 TBS poppyseeds
2 cups water
3/4 cup olive oil
2 TBS apple cider vinegar
2 tsp almond extract
1/3 cup fresh lemon juice
1 TBS lemon zest
Glaze: 1 cup powdered sugar, 1 TBS water, 2 TBS fresh lemon juice
Combine flour, sugar, baking soda, salt, poppyseeds and zest in a large bowl. In a smaller bowl combine water, vinegar, oil, extract and lemon juice. Mix into dry ingredients. It will foam and expand (thus, the large bowl).
Bake in a greased bundt pan at 350 for 40 minutes.
While baking, whisk glaze ingredients and drizzle over warm cake.