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Reviewed: Mar. 12, 2007

I made this with low calorie becel instead of butter, regular flour, I didn't have lemon peel so i put 2-3 tbsp lemon juice into the batter and I added a tsp of baking soda as well. It took about 60 min to bake in my loaf pan. I thought it turned out very tasty. Its the first lemon loaf I've tried so I have nothing else to compare it to...essentially the entire lemon flavour comes from the syrup that you add at the end....it looks like a lot but it is needed. I found that the top half of the loaf has more of the lemon flavour and is more moist compared to the bottom half.....but it's not really a huge issue...I think I will add more lemon juice to the batter next time and see what happens.(not that the end result wasn't lemony..it was) Definitely let the cake sit for 1 day before serving...it improves a lot.

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Principessa

	Cooking Level: Intermediate Home Town: Fredericton, New Brunswick, Canada Living In: Burlington, Prince Edward Island, Canada
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Reviewed: Nov. 18, 2006

I must have done something wrong. We called this "egg cake" because that's what it tasted like. Will not make again. :(

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MARTIEDARLING

	Cooking Level: Expert Home Town: Sarasota, Florida, USA Living In: Baltimore, Maryland, USA
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Reviewed: Jul. 2, 2006

Absolutely incredible! I made this cake while homesick for a similar recipe from my favorite cafe. I am thrilled to say it beat all expectations. Everyone who tasted it raved and it vanished in record time. I was concerned at the last stage about the syrup as I expected it to be much thicker. It has the consistency of water (maybe a little thicker) and I thought for sure the cake would be soggy. It wasn't! It was perfect. I suggest poking more holes to the side of the cake than the center as this syrup will moisten up the crust and balance the flavor. You must try this recipe if you like lemony delicious things!

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DanKline

	Cooking Level: Expert Home Town: Ouray, Colorado, USA Living In: Giv'atayim, Mehoz Tel-Aviv, Israel
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Reviewed: Oct. 9, 2005

A little too lemony for me, but friends loved it. Nice and moist.

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Countess

	Cooking Level: Expert Home Town: San Francisco, California, USA Living In: Oakland, California, USA
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Reviewed: Jul. 28, 2003

The cake is really moist and lemony and yet light. No raising agent so be sure to cream your butter and sugar REALLY well if you want your cake to be light. The quantities called for really fills the 9x5 loaf tin, so if your oven is unpredictable (like mine), it could be best to use a bundt tin. Otherwise the sides will be drier while the middle is still damp (not moist). I got a more evenly baked and moist cake with a bundt tin. If your poppyseed happens to be the hard kind (like the ones I got), you can soften it by soaking it in warm milk for about an hour. then just tip the drained poppyseeds in the batter after you've beaten in the eggs. Otherwise, WOW! thanks Holly!

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POOH_KORNER


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Delicious Moist Poppy Seed Cake

Reviewer:

Principessa

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MARTIEDARLING

Reviewer:

DanKline

Reviewer:

Countess

Reviewer:

POOH_KORNER