Have made this twice now, and both times I baked them in my bundt pan. It's very moist, and the perfect amount of poppy seeds. I made this the first time as directed, and the second time I made two changes. I used only 1/3 cup oil (didn't affect the moistness of the cake at all) and I added a pinch of ground cloves and a teaspoon of cinnamon, to subdue the lemon flavor. It was still lemony when it was baked, but the spices gave it a much more home-made taste, in my opinion - less of that 'lemon-cake-mix' flavor. You can't taste the cinnamon - it just creates a more complex flavor. I'll be adding the spices from now on, but this recipe is definitely a keeper.
Was this review helpful?
14 users found this review helpful
Have made this twice now, and both times I baked them in my bundt pan. It's very moist, and...