French lemon-poppy cake from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 70) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

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

  • snoozermoose on December 14, 2021

    This was not good. Following the instructions to a T and actually pulling it out a little early, it ended up overbaked and dry inside (a recurring theme for this book is that the baking times are way off!). It was a shame because this was more work than traditional lemon poppy seed cake, and it was a gift for a friend.

  • PatriciaScarpin on January 29, 2013

    I've made this cake following the recipe to a T and it turned out amazing. Then, I made it with passion fruit juice instead of lemon and oh, what a delicious version it turned out to be! Tender beyond words.

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Reviews about this recipe

  • Not So Humble Pie

    The cake is indeed wonderfully textured. Delicate and not very sweet, nicely contrasted with a sweet, tangy lemon glaze.

    Full review
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