Delicious-- this is becoming a family staple, hands down. I did make some changes, however. I don't like things too sweet, so I cut out a cup of sugar in the batter-- it was still plenty sweet for even my sugar-loving father. I also upped the poppy seeds to two tablespoons. For the glaze, I combined the juice and zest of one lemon with enough water to bring the liquid up to a quarter cup and then about a half-cup of sugar, maybe a little less. It was quite thin, so I added some arrow-root to thicken it; in the future I'll probably lessen the amount of water I add, but I'm posting it as I made it because it was perfect in terms of sweet-and-sour blend. I baked it in a bundt pan for about an hour, and then poured the glaze over. It was perfect.

Reviewed On: Apr. 17, 2009