There are lots of conflicting reviews on this recipe, so I read them all and tried to make the most common (sense) adjustments before baking. First, some facts: 1) The base recipe is really more of a cake than a bread, 2) This recipe makes two (not three!) loafs, and 3) Use lemon juice, not lemon extract to get the zesty burst of lemon flavor.
The Batter: Added ½ cup of lemon juice instead of extract. Increased oil to 1 and ¼ cup for a moist cake. Left the sugar and the poppy seeds at the original recipe. I was surprised how many people said it was too sweet. Not so for me! Be sure to taste your batter to get it to your liking. Next time I will bake at 325. The sides were done before the middle and got a little too crusty.
White Sugar Glaze: I let the cake cool for 10 minutes as recommended, then made a ¼ cup lemon juice, 1/3 cup white sugar glaze (microwaved to melt it down). I cut holes in the cake, infused it, and coated the top too. This gave the cake a tangy tartness.
Powdered Sugar Glaze: When cooled, I made a 1 ¼ cup powdered sugar, 3 tablespoons milk glaze to spread on top. This was the sweetness it needed. Until I added the glaze, I felt it wasn't sweet enough.
All in all, good recipe. The cake was tasty (maybe a tad too dense), the white sugar glaze was tart, and the powdered sugar glaze gave it sweetness. I love lemon and wanted to make something springy, so this fit the bill. I will be thinking about how to make this recipe a bit less dense next time.
Was this review helpful?
3 users found this review helpful
There are lots of conflicting reviews on this recipe, so I read them all and tried to make the...