Excellent recipe. I used bread machine thru dough setting, let it rise just over an hour, shaped it into a braid, brushed on egg yolk and it baked in less than 35 minutes. Didnt last long enough for my challah french toast so need to make another batch!

Reviewed On: Sep. 26, 2009

This makes a good, moist cake with the right hint of lemon to offset the sweetness. An important hint however - place a cookie tray underneath the springform pan when baking! Maybe my cake pan needs replacing, but it started leaking through after just 5 minutes in the oven. Also, if you have an efficient oven, you may want to check at 30 minutes...this bakes quickly and would not be as good if you overbake.

Reviewed On: Feb. 11, 2007

This recipe lived up to the rave reviews. I made half the recipe and used 1.5 cups chocolate chips and .5 cup of peanut butter chips. I also cut the sugar, using a little more then .5 cup brown sugar and 1/4 cup of white.

Reviewed On: Dec. 11, 2005