Friday, January 8, 2010

Lemon Poppy Seed Cake

After reading the December issue of Food and Wine I was inspired to make this cake. I used less confectioners sugar and more lemon juice / lemon zest in the frosting so that it moistened the cake a bit and was a bit less sweet.

1 comment:

  1. Although Chloe did sneak a bit more powdered sugar in than Julie intended when Julie turned around...Chloe was in charge of mixing in the powdered sugar with the lemon juice/zest.