The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 9, 2009
Want it crunchy? This is my boys FAVE cake, and we add crunch easily: After buttering the pan, I sprinkle with raw sugar. It makes for crunchy sweet edges that makes this cake, everyones fave, and you don't have to frost it!
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Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 8, 2009
If you think that's good try lemon pudding Yumm
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 8, 2009
I used this recipe to make cupcakes. This recipe is of course not meant to be cupcakes so they sort of sunk in after they cooled, but they tasted phenomenal and after we put frosting on top you couldn't tell they were sunken in. I did use lemon pudding mix instead of vanilla and I used the lemon cream cheese frosting(the one with lemon juice and zest) from this website and they were so perfect. many people told me they were better than sprinkles, and I agree!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 16, 2009
I give this recipe 4 stars as is. If you add a glaze then it's definitely a 5 star recipe...especially since it is so easy.
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Cooking Level: Expert

Home Town: Niagara Falls, New York, USA
Living In: Lantana, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 31, 2009
Made this (using lemon pudding instead of vanilla) in a bundt pan, and it was moist and delicious! I didn't even use a glaze, but it would be even more awesome that way! Sprinkled it with powdered sugar after it cooled, which covered up the flour left over from the pan.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 17, 2009
I love leom poppy seed cake and this was the best I have ever had. I made it for Christmas as a treat for the office and everyone wanted to know if it was from a bakery and from where! I have made several times already, and when I am at the last piece, I dice it and place at the bottom of a dessert glass and top with fruit salad and a scoop of whipped cream or vanilla ice cream for a fantastic extension of the dessert! Thank you for the recipe.
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Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile
Living In: Los Altos, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 3, 2009
This cake is moist and has an intense lemon flavor - very yummy! I used a glaze recommended by another reviewer -juice of 1 orange and 1 lemon mixed with 1 1/3 cup powdered sugar. Heat the mixture just until boiling. I poured the whole amount over the top of the cake after I poked holes in it. I used the poppy seeds but I think next time I'll omit them and just have lemon cake.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Alpine, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 20, 2009
I live in the dorms..so my resources are limited. I used the dry ingredients from a recipe for cake, I used lemon pudding. I didn't want to spend two hours creating poppy seed so i let it simmer in milk in a pan while i put together the other ingredients. also i used melted butter and oil... not all my choices were great, but i really stand by using scrath cake than mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 15, 2008
9/1/08: My husband and kids have raved over this cake since I first made it. I have also made it for friends and family and they all love it as well. The only changes that I made were to omit the poppy seeds (could not find any) and I added 1/4 cup lemon juice to the batter. I used the glaze recommended on the reviews and its soooo good. This is a keeper in our family. To make the glaze I used 1 1/2 cups powdered sugar and 1/4 cup-1/2 cup lemon juice. UPDATE: 12/15/08: I have made this recipe so many times. It is a definite favorite in our house and I have been asked for the recipe as well. I have since changed how I make this to make it a little less moist. I think after making this several times 2 TBS of Lemon Juice to the batter is plenty and I use 1/4 cup Oil with no problems. I also use Lemon Pudding Mix instead of Vanilla. I have made the glaze using less and its still really good. 1/2 cup Powdered sugar 1/4 cup lemon juice works well together poured over the cake. I did also incorporate the Poppy Seeds this time & love that in there. Thank you so very much again!
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Cooking Level: Expert

Home Town: Harts, West Virginia, USA
Living In: Dexter, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 8, 2008
Use lemon pudding rather than vanilla, and glaze with a mixture of lemon juice and powdered sugar to take this recipe to 5 stars. Have made this several times and am asked for the recipe repeatedly.
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Cooking Level: Intermediate

Living In: Royal Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 17, 2008
My husband, who normally rarely eats dessert, loves this cake. The only thing I change is that I add a dash of lemon essence to the cake mix and then do a lemon juice/butter/iccing sugar glaze. It has become a staple around our house.
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Cooking Level: Intermediate

Home Town: Landrum, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 24, 2008
I have made this recipe many times and for my family's taste, I reduce the poppy seeds to 2 tablespoons and add 1 teaspoon of lemon zest. I don't bother soaking the poppy seeds because I find it makes no difference to the final product. I also top the inverted cake with a glaze of 1 cup of icing sugar (powdered sugar) and 2 tablespoons of lemon juice to a cooled cake so that it drools down the indentations. Pretty and delicious.
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Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada
Living In: Westport, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 29, 2008
Excellent! My daughter who is 6 normally doesn't like anything with lemon in it, loved this cake. My husband and myself liked it because it was best after sitting for a day. My oldest son loved it and normally loves sugary sweet things so it was a great cake for the enitre family. I did substitute lemon pudding mix for the vanilla and it turned out great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 7, 2008
I just made cupcake with this recipe and they turned out great! I made a few adjustments to lower the fat and it did nothing but make it more moist and amazing. I subbed the oil for apple sauce, used fat free milk and added only 1 whole egg and 3 egg whites. I also glazed them with a milk, powdered sugar and lemon juice mixture. So light and delicious!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 21, 2008
Some alterations I made are: replace eggs with egg substitute and replace all the oil with an equal amount of applesauce and I used lemon pudding mix instead of vanilla. I also added lemon zest of one lemon. The result was fantastic!
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ay

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Jul. 16, 2008
I made these into muffins along with a variety of others. The Lemon Poppy Seed were a definite favorite! After cooling for about 10 mins I made a glaze with the juice from two large lemons and approx 3/4 C Pwd Sugar (stirred in slowly). These are DE-LISH! And I will definitely make them again!
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Photo by Sam84jo

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 7, 2008
Made it today for my son's 10th birthday (at his request) and it was extremely easy and very delicious! I made the alteration to lemon pudding, baked it for only 50 minutes and finished it with a basic powdered sugar/milk/vanilla extract glaze - YUM! Next time I'm going to do a lemon glaze, as I think that will enhance it even more. Good stuff.
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 7, 2008
Easy and fool proof. I added more seeds and lemon pudding mix. My church friends raved over it.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Sitka, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 17, 2008
This is a winner! Came out of the pan so easily - it looked great with just a little powdered sugar sprinkled on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 5, 2008
Only soaked the seeds as long as it took to do the first few steps and didn't seem to impact the great taste of the cake! Cooked it 5 minutes less and it was perfect!
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Photo by Micki B

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Kalamazoo, Michigan, USA

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