Comments on: Lemon Poppyseed Cake

By: Mackenzie

Mackenzie — Tue, 02 Jun 2020 15:12:49 +0000

I was curious if you or anyone else has attempted this cake with gluten free flour? I want to make this for a friends birthday but she is intolerant! Thanks for the recipe it looks fantastic!

By: Nathalie - Press Print Party!

Nathalie - Press Print Party! — Mon, 27 Apr 2020 14:29:17 +0000

I made this cake for my daughter’s birthday and it was amazing. We especially loved the frosting. Thank you!

By: Lorena

Lorena — Fri, 10 Apr 2020 00:50:35 +0000

Hey carrie, will this work well on a hand mixer? I dont have those big baking mixer :/

By: Catherine Dentice

Catherine Dentice — Wed, 01 Apr 2020 19:02:47 +0000

I only have 9 in pans. Will it work?
Should I adjust the baking time?

By: YY

YY — Tue, 10 Mar 2020 04:36:30 +0000

Hi Carrie! The cake turned out lovely – thank you! However everyone thought the frosting was too sweet. Is there an alternative to using icing sugar for a thicker consistency?

By: Charlotte

Charlotte — Thu, 27 Feb 2020 10:18:15 +0000

Hi Carrie,

the cake looks so beautiful, I want to make it for my mums birthday this weekend!
I have a question.
I only have 10 inch (26cm) round baking pans. Is the ammount of batter enough for two of those? Would the cake still look pretty? 😀 or would you suggest to make more batter and still do three larger layers?
I’m a little nervous to mess this up. 😀

Thank you!

By: Emmi

Emmi — Fri, 17 Jan 2020 03:12:18 +0000

Also, I would recommend, from experience, to use Pure Lemon extract to boost the lemon flavor once it bakes. Lemon juice alone for my tastebuds have always seemed too gentle and cooks off mostly during baking processes. Lemon extract is the cure for creating a rich potent lemon flavor that lasts.