*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is delicious! Very nice lemon flavor. I cut the butter down to a 1/2 Cup and increased the yogurt to 1 Cup and it still came out moist. I've been looking for a good lemon poppy recipe and this does it for me!
Like other members I also cut the butter down to half a cup and upped the yogurt to one cup. Though I baked this in two round cake tins. When they were cool I spread a lemon glaze (1 1/2 cups powdered sugar zest of one lemon 3-4 tablespoons lemon juice and a little water) over the top of the bottom layer put down the top layer and drizzled the remaining glaze. Great cake with tea!
The recipe turned out great but did not have enough lemon flavor. Since I omitted the zest because of personal preference I added more lemon juice but obviously not enough. Instead of making 2 loaves I made 1 plus 12 muffins. I agree that there are way to many poppy seeds. Will definitely make again just fine tune it to my taste.
This cake wasn't burned but it was really dark when I took it out of the oven. I had made a couple of changes to the recipe (using only two eggs losing the poppy seeds and adding more lemon zest) but I followed the cooking times and temperatures properly so I don't see how that could have made a difference. Anyway to remedy this I sliced off the burnt-ish outsides turned the cakes upside down and covered the whole thing in a glaze of lemon juice icing sugar and a little butter. The cake soaked up the glaze so the outsides had extra sweetness the inside was moist and tasty and the cakes smelled great. I saved one of the loafs in the fridge and had it a week later it was just as good as when it was freshly cooked. If you're thinking of making this cake go for it! It's very tasty and light and despite the mishap I had with the burning I enjoyed it very much.
I tried out this recipe this morning- it took a while to prepare and put together but 10 minutes after it was put in the oven the apartment smelled like lemon-cream. It was delicious! Unlike many people that reviewed this recipe- I followed it to a T. I figure its better to try it and then make adjustments that I see fit. I DID notice that it took longer than the 50 minutes in the oven the middle was still liquid-y when I checked it at 45min. I left it in for a bit over an hour then was scared that the edges would be a little burnt. We've enjoyed a slice already since then- it was beautiful. Im just hoping it doesnt dry out too quickly- if it does dont worry- I'll let you know!!!!
Gone in 20 minutes! Absolutely delicious!
I made no changes to the recipe at all, but baked it as a bundt for an hour and glazed with the following:
1/4 cup lemon juice
1/2 cup water
1/2 cup sugar
1/4 cup water
2 tablespoons corn starch
Heat lemon juice and 1/2 cup of water until simmering
Slowly add sugar, stirring until it dissolves
Separately, mix cornstarch and 1/4 cup of water until smooth
Slowly add flour/water mix to lemon juice, stirring
Cook for about 4 minutes to let glaze thicken, stirring occasionally
Let cool and pour over cake
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