Honey-Lemon Cake

This cake dates back to Roman times. Romans of the upper class would have this cake served just before the fruit was brought out after the main courses were finished.  The Romans didn't have refined sugar, so they used honey as a sweetener.  That's not all they used honey for. ;)

Ingredients:

1/2 cup honey
3/4 cup brown sugar
1/3 grape seed oil
2 eggs
1/2 tsp. lemon extract
2 cups whole wheat flour
2 1/2 tsp baking powder
1 cup unsweetened soy milk



Directions:
Heat oven to 350 degrees.  
Mix the honey, sugar, oil, eggs, and lemon extract until well blended in a large bowl.
In a smaller, separate bowl, mix the flour and baking powder.
Add some of the flour mixture and milk to the egg mixture and mix well. Continue to add the flour and milk, miking well at each addition.
Coat the pan of your choice with non-stick coconut oil spray.  Pour the batter in (about 2/3 of the way up) and bake for 20-30  minutes (Depending on your choice of pan, you may need to go 40-45 min.).
Test with a wooden toothpick to see if it's done.  When the toothpick comes out clean, it's done.
Serve with fruit and enjoy!