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.
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.
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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.
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