Reviewed: Apr. 12, 2009

This was a great, light tasting alternative for a holiday meal. I followed a few reviewer suggestions and substituted some apple sauce for 1/2 cup of the oil. It was a delicious cake, and I was already asked for the recipe. Thanks, and I will make this again.

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3 users found this review helpful

Reviewer:

JANNIECAT

Cooking Level: Intermediate

Living In: Maricopa, Arizona, USA

Reviewed: Mar. 24, 2009

This was pretty good. I am glad that I didn't look at the nutrition facts until AFTER I ate it though.

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Reviewer:

SHegstad

Reviewed: Feb. 10, 2009

Took this to the hospital where I work and it went in a flash. Light, not too sweet...it was great

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Reviewer:

Peggy S

Cooking Level: Expert

Living In: Port Orange, Florida, USA

Reviewed: Feb. 8, 2009

Love this recipe. I made cupcakes with it and pipe in the filling and frost them with the coolwhip/pudding icing and they are always a hit!!

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Reviewer:

CookiesNC

Cooking Level: Intermediate

Reviewed: Jan. 23, 2009

thank you bea for this recipe! it made my boyfriend love me even more than he already did...i used this recipe to make a birthday bundt cake, and added a lemon-sugar glaze (poked holes first), then the amazing frosting. i used organic whipping cream instead of cool whip. this was the BEST cake i have EVER had. period.

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Reviewer:

marisol

Reviewed: Oct. 10, 2008

Yum, that about sums it up. What a great recipe, everyone at my work loved it and it was really moist. My son requested it for his birthday along with strawberry ice cream....did I say Yum?

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Reviewer:

J. Buckhana

Reviewed: Sep. 21, 2008

I used Yellow Cake Mix and Lemon Instant Pudding, it was all I had. I only used 1/4 cup Poppyseeds, which was more than enough. I used 1 tsp almond extract. I made mine in 2 round pans. After cooling, I spread a layer of lemon filling in between and dusted the top with powdered sugar. It was excellent.

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Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: Mar. 19, 2008

I thought this cake was pretty good, but not amazing. Most of my family really enjoyed it, though, so I may make it again. If I go all out and make a cake, though, I want an amazing recipe! All in all, no complaints.

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Reviewer:

Shannon M.

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Provo, Utah, USA

Reviewed: Feb. 20, 2008

I loved this cake and so did every one in my office. I followed the other's advice and used only 1/3 c. poppy seeds, which was plenty. I also used fat free vanilla pudding and light cool whip and it turned out great. They want me to make this again!!!

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7 users found this review helpful