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Poppy Seed Lemon Cake
January 12, 2010

This cake is simply scrumptious. I used light sour cream in place of the fat free plain yogurt, and replaced 1/4 cup on the milk (I used 2% instead of fat free) with 1/4 cup of fresh lemon juice. Just to make sure it had enough lemon flavor, because 2 Tbsp did not seem like near enough. And I was right. Even with the lemony glaze on top, it could use a tad more lemon juice next time. The baking time was perfect. I will definitely be making this again soon!

  1. 8 Ratings

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