Awesome! Because we really LOVE lemon, I used lemon pudding, added some lemon zest and followed another reviewer's suggestion for a glaze. I soaked the poppyseeds and didn't reduce the amount; we found that it was just right. I baked this for a birthday and topped it with a light dusting of confectioners' sugar. This cake was moist and a whole lot less bother to make than my usual lemon poppyseed cake. Thank you!

Reviewed On: Nov. 4, 2009

Thank you so much for this recipe! My husband now refuses to eat the stuff froma can. I used a colored pepper instead of the green one because we find that green peppers can turn an entire dish bitter. Other than that, it's perfect the way it is.

Reviewed On: Nov. 2, 2009

I have three picky dogs who will do backflips for these (and so will my neighbour!).

Reviewed On: Nov. 2, 2009