Reviewed: Apr. 14, 2009

I gave this recipe one star because this is not the cake I thought it was. I was expecting more apparantly. I thought it was dense and dry. I was hoping for a moist rich lemon cake and it was absolutey not that! If you are looking for a cake do not try this as it was more like bread.

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Reviewer:

AllyG

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Reviewed: Apr. 12, 2009

This cake is really delicious and lemony - we're actually using a version of it as a wedding cake! Some modifications I used to make this a really pretty cake: double the lemon zest, don't use the syrup at all, but instead make an icing from confectioners sugar, lemon juice and milk (I used soy milk) and pour it on the cooled cake. Then you can sprinkle flower petals on it for a beautiful Easter or wedding cake.

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Steph

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Dec. 9, 2008

Fab recipe - thanks so much for sharing it! One of those 'will never fail you' recipes - if you don't have enough poppy seeds, lemon peel, lemon juice etc, it will still come out fine. I have made this many many times and have never once had a problem with it. No it's not gonna win a cake competition any time soon but as a stand alone timeless classic it works just fine. If you want to make them as muffins fill 14 muffin paper cases with the above measures and bake at 200 degrees Celcius for about 20 mins for fluffy light muffins. Then I make a lemon drizzle type topping out of icing sugar and the juice of 3 lemons which gives extra flavour & keeps them moist for a couple of days. The cases can sometimes end up a little greasy so I like to wait to they've cooled then pop them inside another case when offering to friends etc.

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Zivatony

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Reviewed: Oct. 5, 2008

Was not impressed with the flavor nor the texture. Was looking for something for light and airy. Did not have a very lemony flavor.

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3 users found this review helpful

Reviewer:

Loretta Campbell

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Florence, Kentucky, USA

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Reviewed: Aug. 12, 2008

Very delicious recipe!!! My hubby and toddler keeps asking me to do it more often. once you start doing it twice or so, it gets so quick and easy (like 10 min to prep)... good stuff!!! thnks so much for this amazingly delicious recipe!!!! YUM.

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Beatrice

Cooking Level: Expert

Home Town: Satu Mare, Satu Mare, Romania

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 10, 2008

What's the actual meaning of the lemon juice that needed to be combined with sugar, if you please? Is it the real juice from lemon or the sweetened juice?

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Maximillianna

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Reviewed: Mar. 22, 2008

I love this recipe! The result is a very dense, moist, and somewhat tart cake. It's exactly what I was looking for.

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Melissa123

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Reviewed: Dec. 11, 2007

I love this cake and so do the people at my husbands job. Every time he has a carry-in, they ask him if I can make this cake for their dessert.

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Gia

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Reviewed: Dec. 13, 2006

This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture, never had a light fluffy lemon poppy seed cake, just pound cake textured. I used the lemon juice from the lemon I zested and the rest bottled. Next time I will use all fresh squeezed. I also only used 4 eggs because we use jumbo. You definitely have to wrap this, refrigerate and rotate so the syrup works it's way through the entire loaf. I put this out at work and it was gone in the blink of an eye. Thank you for a classic.

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Dubuque, Iowa, USA

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Reviewed: Feb. 20, 2003

Good taste but I prefer a lighter, fluffier texture. This definitely has the consistency of a pound cake--thick. I think that the lemon syrup can be omitted as well. Does not add much to the cake.

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Reviewer:

Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 10, 2002

Good cake but thought it could use some work. My husband and I found it to be a bit too lemony. With so many eggs, I should have known before making it that it would be like a pound cake in taste and texture. Next time I make this I will skip the lemon zest and lemon syrup and just use almond extract. I thought the syrup made it a little mushy in texture instead of moist.

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Reviewer:

DUBA_IST

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Reviewed: Jan. 6, 2002

I over baked mine a bit too long, darn it, but it was still very good. I will make in again and use it as my all time favorite lemon poppyseed cake. Thank you.

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8 users found this review helpful