Lemon poppy seed cake from Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmother's Kitchen by Marilynn Brass and Sheila Brass

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ddenker on July 23, 2015

    Made this yesterday and liked it. Maybe a touch too sweet? (And I love sweets.) Added a couple T. melted butter for the glaze, which was nice and thick. I would make this again. Made this again for work 7/21/16 and it was perfect! Didn't seem too sweet this time.

  • AngelNewsi on May 06, 2012

    Made this yesterday and really liked it. The glaze was very thick initially, so I added more lemon juice to thin it out a bit. Will be making this again!

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