Comments on: Light and Fluffy Lemon Poppy Seed Cake – Updated

By: Jac

Jac — Sun, 12 Nov 2023 21:37:26 +0000

Unfortunately I just finished the cake (just the cake, not frosting) and I’m going to have to find a new recipe. The cake wasn’t sweet at all and had a weird flour taste. The texture was horrible, stuck to the top of my mouth. I usually stick to the Biscoff cake but my daughter asked for a lemon cake for her birthday so hopefully I like the other ones better.
Side note, I’m not familiar working with poppy seed. It would be appreciated if it was added to the recipe how much water to add and I didn’t know I was supposed to drain it. Mine soaked up all the water I was confused if I was doing it right.

By: Kelly

Kelly — Tue, 11 Jul 2023 16:16:20 +0000

In reply to Kelly.

Nevermind! I figured it out.

By: Kelly

Kelly — Mon, 10 Jul 2023 21:17:39 +0000

Could I get your original recipe? I really liked that one and I have it printed off. But there are some errors in the instructions. It doesn’t say when to add the lemon juice and it also doesn’t mention what to do with the extra 1/4 cup of sugar. It’s been a while since I made it and don’t remember what those instructions were. I just know I made this a few times and I loved it. I’d like the original recipe since I know that it worked for me.

By: Courtney Rich

Courtney Rich — Thu, 11 May 2023 21:21:22 +0000

In reply to Megan.

correct, don’t just leave it on the counter and don’t put it in the fridge either. I find that dries out cakes so quickly. Instead, freeze the cake in an airtight container until sunday morning and then let it sit at room temperature to thaw.

By: Megan

Megan — Thu, 11 May 2023 19:07:45 +0000

What is the best way to store this cake? Or the rule of thumb for cakes in general? I was hoping to make it Saturday afternoon or evening for Mothers Day on Sunday. I don’t think I should leave it just sitting on the counter but will the fridge dry it out? Box it up in the fridge? Thanks for all your great recipes. Yours are always my go-to recipes.

By: Courtney Rich

Courtney Rich — Thu, 21 Jul 2022 23:05:39 +0000

In reply to Nicole Johnson.

No but you can use same ingredients in reverse creaming method. you can find it on google.

By: Courtney Rich

Courtney Rich — Thu, 21 Jul 2022 22:50:58 +0000

In reply to Rachel.

It will hold up for a couple hours but try to keep it inside as long as possible. Use support when stacking.

By: Rachel

Rachel — Wed, 29 Jun 2022 16:14:22 +0000

I have the honor to make my cousins wedding cake next month and lemon poppyseed is her flavor of choice!
I’m making a trial cake in a few days. Will this frosting hold up a few hours at an outdoor wedding? If I add lemon curd to the filling, will it still stand strong when stacked? I’m planning for a 3-tier cake I do have tier supports to use.
Thanks for any tips!

By: Nicole Johnson

Nicole Johnson — Sat, 25 Jun 2022 17:03:53 +0000

I’ve made probably a dozen cakes from this website and really enjoy Courtney’s flavor combinations, they’re brilliant! This one is still my favorite, but I prefer the original recipe before it was reworked—I think it used the reverse creaming method and the layers turned out lighter and taller for me. Is there a place I can access the original recipe??

By: Courtney Rich

Courtney Rich — Tue, 21 Jun 2022 19:55:50 +0000

In reply to Sadie Goetz.

You can!

By: Sadie Goetz

Sadie Goetz — Thu, 16 Jun 2022 23:59:15 +0000

Could you use the lemon curd between the layers or is this icing not firm enough to hold it in?

By: Kirsty

Kirsty — Sun, 05 Jun 2022 16:56:54 +0000

This turned out perfectly, light, fluffy and the right balance of tangy and sweet.

By: Kirsty

Kirsty — Sat, 04 Jun 2022 11:40:02 +0000

In reply to Courtney Rich.

Brilliant thank you so much.

By: Courtney Rich

Courtney Rich — Fri, 03 Jun 2022 14:20:24 +0000

In reply to Kirsty.

Yes, you can make your own cake flour. I have a blog post on how to make it. Just search cake flour on my blog.

By: Kirsty

Kirsty — Fri, 03 Jun 2022 08:08:03 +0000

Hi Courtney, I’m in the UK and haven’t seen cake flour in the supermarket, is there anything I can sub this with?

By: Lorraine Bell

Lorraine Bell — Fri, 03 Jun 2022 00:54:57 +0000

Looks beautiful and delicious!
May I please ask would it work with oil instead of butter.

I have just purchased your book and will be using your great recipes soon.

Thank you

By: Karin

Karin — Mon, 30 May 2022 02:01:46 +0000

I followed the recipe exactly and used a rectangular springform pan. What came out of the oven was. 1” high piece of rubber. My baking powder was not old. No idea what could have gone wrong but wondered if soda should have been added because of the sour cream and a whole cup of lemon juice seems like a lot in retrospect.

By: Courtney Rich

Courtney Rich — Wed, 06 Apr 2022 23:52:31 +0000

In reply to Callie G..

It’s been revamped.

By: Courtney Rich

Courtney Rich — Wed, 06 Apr 2022 23:09:21 +0000

In reply to Geetha Sridharan.

My favorite is cup4cup.

By: Courtney Rich

Courtney Rich — Fri, 01 Apr 2022 02:43:59 +0000

In reply to Rebecca.

The frozen raspberries might be too juicy when they thaw. But a compote would be wonderful!

By: Courtney Rich

Courtney Rich — Fri, 01 Apr 2022 02:43:09 +0000

In reply to Lindsey.

Totally could have been the liquid egg whites. Sorry to hear that. As you’ll see in my pictures, this cake will rise to about 1.25″ per layer. If you want really thick layers, you can always 1.5x or 2x a recipe.

By: Courtney Rich

Courtney Rich — Fri, 01 Apr 2022 02:42:02 +0000

In reply to Chloe.

These cake layers rise to about 1.25″ tall. For taller layers, you can always double the recipe – but let’s also make sure you covered a few more things 🙂 When you mixed the butter, sugar and eggs, did the batter come together smoothly and nearly double in size by the time you were done mixing for 3 to 5 minutes? You also mixed slowly once you added the dry ingredients?

By: Chloe

Chloe — Thu, 31 Mar 2022 22:31:02 +0000

Hello,
I just finished your cake and the layers didn’t seem to rise at all while baking. All my ingredients were fresh and room temperature. Is that normal for this cake? Thanks so much!

By: Lindsey

Lindsey — Wed, 30 Mar 2022 23:06:17 +0000

In reply to Courtney Rich.

Just pulled these out of the oven and they didn’t rise even the slightest. 🙁 I used liquid egg whites and i’m wondering if thats why (my baking powder is brand new). I followed the conversion chart on the carton for each egg white but it seemed like a LOT. Well over a cup…maybe even 2 cups and super watery. For 6 egg whites it was supposed to be 276 grams. I’m curious what 6 actual egg whites would be. When I combined them with the butter it was just sloshing around and definitely didn’t increase in volume. So beware with the liquid egg whites!
*the cake still tastes AMAZING, FYI. 🙂