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Double-Lemon Poppy Seed Cake

Double-Lemon Poppy Seed Cake recipe
photo by:kraft
For true lemon lovers. This recipe delivers two bonus citrus kicks, with Jell-O Gelatin adding mouthwatering flavor to the moist cake and zest infusing the glaze.
time
prep:
10 min
total:
2 hr 10 min
servings
total:
16 servings
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posted:
8/30/2011
Excellent lemony flavor, but not bitter. Easy to make since you start with a boxed cake mix. I made this cake for my sunday school class and it was a hit!
posted:
5/26/2011
My husband was sneaking large pieces. This recipe is a keeper. The use of real lemons and extra jello lemon flavor was on point.
posted:
4/24/2011
Made it for Easter. Batter is a little deceiving - very thin but bakes great. instead of water used fat-free milk and added two tablespoons of lemon juice to frosting for more lemon - you can never have too many lemons!
posted:
4/21/2011
The cake and frosting were pretty good. I skipped the poppy seeds because I was under a time crunch and I didn't want to drop 4 bucks for a pound of seeds. I would also skip the lemon peel garnish in the future. The frosting does fine on its own.
posted:
4/18/2011
I love anything lemon. The more tart it is the better! I made this cake and it was pretty good. I am not a big fan of poppy seeds so I left that out. The icing on the top was more of a frosting like texture and was hard to spread. In the picture it looks likeyou can drizzle it on but you can. I do wish it was more lemonie!
posted:
4/18/2011
One of the best cakes I ever made. I shared the cake at work today and several have asked for the recipe. I could eat a piece after every meal, or just call it the meal!
posted:
4/15/2011
It was amazing, I left out the poppy seed because of medical reasons but I do not think it hurt the recipe. The taste was so refreshing.
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