Ok, this was a delicious recipe but I was concerned when I read others comments. When I looked over the ingredients I realized that the baking soda was off if you are not using buttermilk because buttermilk has a rising property when used with baking soda. So I increased baking soda to 1 tsp and took salt to 1/4 tsp, which is what my lemon poppyseed pound cake uses. Baked for 55 min. at 350 and the cakes still fell in the middle even though they were done. I think I will use more flour next time, as other recipes with this much wet ingredients uses 3 cups and update. Tasted wonderful and was not dense and I will make again.

Reviewed On: Sep. 11, 2010

I have been using an almost identical recipe for about 2 years. There is a difference in the filling that I have to share. It was whipping lemon or lime curd (was told it is a British item similiar to jelly, not sure about that) with the cream cheese and leaving out the whipped topping. This gave the filling a smoother, tart flavor and the pizza even better flavor than it already has. I added approx 6 ounces, as my family likes slightly tart treats. Raspberries and blackberries also are a wonderful flavor addition.

Reviewed On: Feb. 24, 2010

Love it! I didn't change a thing, there was no need. This is an excellent recipe.

Reviewed On: Mar. 13, 2009