Too many poppy seeds for my taste, others also commented on the excessive quantity. While I didn’t care much for the cake (seemed like giant muffin to me due to density) but others liked it. I’m a sucker for short cuts so for the filling I did 1 sm package of instant lemon pudding and 1 cup whipping cream, ¼ cup milk. I’ll probably try this again with less poppy seeds and maybe a little bit of lemon extract in the cake batter. I was short on time so I didnt soak the seeds, no one seemed to mind.

This was delicious, held together well and perfect for frosting. I am terrible at following recipes to the "T" and I wanted a lemon poppy seed cake (plus I am at high altitude), so I also made a few adjustments to flour & leavening of the cake. I followed the filling recipe perfectly, as it is too risky to mess with "puddings" in my opinion! • 1/2 cup poppy seeds • 4 eggs • 1 1/2 cups white sugar • 1 1/2 cups sour cream • 4 tbsp butter (room temp) • 1 tsp vanilla extract • 1 tsp almond extract • 2 tbsp fresh lemon zest • 2 3/4 cups cake flour • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt

Delicious!! Tasted like more! I didn't have cake flour & had to add 1/2 cup vanilla yogurt as I only had 1 cup sourcream. I love poppyseeds & lemon. Will make again :)

Delicious, light and moist tasting. I modified it a bit to make it easier to prepare. Used McCormick's poppyseed in a jar and once I did soak to soften, but then the second time I made it I used the poppyseeds without soaking. Either way is delicious. Also used lemon pie filling to save on prep time, although it would be just as delicious made in a bundt pan with a lemon glaze (lemon juice & powdered sugar). Co-workers were very impressed when I brought it to the office.