This was quick and easy to make. I cut the oil down 1/4c. and added 1/4c. lemon juice. My kids enjoyed it.
This is a super moist cake and very tasty. I also cut down the oil to one cup I usually always use less oil than called for and substitute water or another liquid in just about every cake recipe. I would have made it again except I keep forgetting to pick up poppy seed filling.
This cake has been a favorite for every event I bring it to. Im constantly asked to give out the recipe but the Bakers brand is hard to find and the Solo brand is quite different not as smooth and sweet. Also using Crisco oil is the best and lightest tasting for this cake
We did not like this cake. It was heavy and you could taste and feel the oil in it. Sad waste of ingredients.
Couldn't be easier or quicker to prepare! A great recipe for poppyseeds!
Finally a poppy seed cake recipe that is close to the quality of those delicious squares in European coffee shops. I only made one alteration... didn t have evaporated milk so I did as this site recommended and used powdered milk with a low ratio of water to powder. I made a lemon rose glaze and it was gone in a day and a half. I m still looking for a poppy seed ricotta square recipe.
yumm! I used a glaze on top: which was just 1 1/2 cups of powdered sugar and a little bit of milk like 1 tablespoon
Simple and fast recipe. Let this cake cool 100% before tasting. My 1st impression was that it was that there was too much oil as well BUT after letting it cool 100% over night it tastes much better and you dont taste the oil as much as trying it say 30 min. after it comes out of the oven. A smidgen sweet for me but im not a sugar person and I dont think you can really cut back that much? if anyone attempts withs a little less sugar I could love to know how it compares.
So delicious!! I used 1 1/4 cup Crisco oil per the suggestions from other reviewers. I also used convention oven. So happy I found this because it is just like the recipe my Mother had.
