Reviewed: Feb. 8, 2007

This cake is AWESOME! My husband said it's the best cake he's ever eaten -- and he doesn't even like lemon or poppyseeds. Only changes I made were applesauce for 1/2 of the oil and added about 2 tbsp fresh squeezed lemon juice in place of water.

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DANIWILEY

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 29, 2007

This is really good! I used lemon pudding instead of vanilla, as well as 1/2 cup egg beaters and 2 eggs, skim milk and unsweetened applesauce in place of the oil. My rejects-everything-low-fat boyfriend could not tell a difference (and I didn't tell him)! Very moist, fairly healthy ;o) - and not at all too lemony. In fact, I added a glaze of powdered sugar, lemon juice and milk to the top while still warm and it helped tremendously and made it that much more special! Will definitely make again when I'm in the market for a lemon poppy seed cake or muffins!

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Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 22, 2007

My young kids cannot get enough of this. My little family of four eats this easily in one day. Changes: I substitute applesauce for the oil and egg whites for 2 of the eggs. Definitely add lemon pudding instead of vanilla. Then I generously glaze it with lemon juice/ powdered sugar mix. I also never have time to soak the seeds for very long at all, but still add the milk. Soooo good.

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MZUNGU

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Reviewed: Jan. 22, 2007

YUMMY!! This is very easy and very good.

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daffy587

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Reviewed: Jan. 20, 2007

This recipe was quite good, but mine was a little dry. I took it out after 40 minutes, so start checking it early! Also, I didn't find it necessary to soak the poppy seeds in milk; I just added them in plain, and only used half as many as the recipe calls for. I also added about 1 tsp. lemon zest. My guests adored this cake and asked for the recipe!

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Kiki

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Reviewed: Oct. 15, 2006

I used lemon pudding- my mom always did and we think its just too bland if you use vanilla. If you want lemon cake, you should make lemon cake!

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MrsSgtL

Cooking Level: Expert

Living In: Red Wing, Minnesota, USA

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Reviewed: Oct. 1, 2006

Wonderfully simple and very moist! A great one to use as a base recipe & try variations with!! Thank you so much! I have already passed it on to our neighbor who enjoyed it! I only soaked poppy seeds for 20 minutes or so, and it was still great!

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julie3002

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Reviewed: Aug. 1, 2006

Very yummy, used applesauce instead of oil! Used just half of the poppy seed too... still plenty in cake. Also made a lemon juice/confectioners sugar glaze. Very tasty!

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clairdeliz

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2006

This cake was delicious! I used 1/2 cup applesauce instead of the oil and it was super moist and healthier! I only soaked the poppyseeds for about 10 minutes and they were fine.

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Maria B.

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Reviewed: Jun. 16, 2006

Good enough to rate with 5 stars, but note good enough to be listed as divine. I served this with fresh strawberries a strawberry glaze made from scratch and whipped cream. :)

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Kitchen Queen

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

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Reviewed: Jun. 15, 2006

Really a good recipe. I didn't have the vanilla pudding so I substituted lemon which was a little more "lemony" than to my liking, but I'm sure with the vanilla it will be perfect. My husband rates it a 5-star too. Thanks for the easy and good recipe.

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ANITALOUISE

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Reviewed: May 26, 2006

I love this cake! Everyone else loves it too! It's so moist. Definitely a crowd-pleaser.

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contrachapado

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: May 23, 2006

This cake came out very light and moist tasting. Nice lemony flavor. I dusted it with icing sugar. Brought it to work this morning and have been asked to make it for an upcoming baby shower, to accompany a fruit tray for a light dessert. Coworkers devoured the cake, with rave reviews!!! Will definitely make again and again.

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Niffer

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: May 15, 2006

An excellent, light, moist cake. I can see how some people could eat half the cake at one sitting! I did not change the recipe but did add lemon zest which was grated on a micro plane zester. Difficult to tell that the cake is from a cake mix.

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PHYLLIS2973

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: May 15, 2006

Tasted good! Quick and easy. I skipped soaking poppy seeds in milk (there is no need to!) I found it just a tad dry and I have a major sweet tooth, so I made a frosting (vanilla extract, sugar and milk) and drizzled it on top in a zig-zag pattern. It was the perfect way to dress it up!

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ANGELWINGS

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Reviewed: Apr. 20, 2006

Amazing!! Brought this for an Easter gathering and it was gone is seconds!!!

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momofab

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Reviewed: Apr. 12, 2006

This is rated 4* because it has too many poppy seeds. You could easily cut the amount by half and still have plenty. Also the batter looked slightly runnier than it should when I finished mixing so I added about 1/4 cup more of sifted selfraising flour and this did the trick. I melted a few squirts of bottled lemon juice and some icing sugar in a saucepan and spread the glaze over the hot cake with a pastry brush.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Feb. 20, 2006

I like this cake.I will make this cake more often.

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luv2cook2

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Feb. 4, 2006

This was great. I made it as baby bundt cakes and put a lemon glaze over it - Big hit.

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Mrs.M

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Reviewed: Jan. 18, 2006

This is soooo moist!! With in a couple of hours of making it, it was half gone!! I did add a lemon glaze to it while it was hot so that it would soak in, and it was mighty tasty!

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