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This luscious, lemony cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook.
Nutritional Facts 1 serving (1 piece) equals 264 calories, 12 g fat (2 g saturated fat), 53 mg cholesterol, 294 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Lemon Poppy Seed Cake in Country Woman July/August 1997, p43
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Reviewed on May. 05, 2012 by tonkamom
would the cooking time change at all if i put it in a cake pan and what size should i use?
Reviewed on Jun. 24, 2010 by denisepait
I just made this. It is fantastic! I did adjust the cooking time to 30 minutes.
Reviewed on Feb. 03, 2010 by marketta
At what point in the recipe do you add the eggs? Would like an answer.
Reviewed on Aug. 08, 2009 by BERMUDA49
The recipe doesn't state in the directions when to add the eggs. I'm making it now for a picnic this afternoon....hope it comes out as good as it sounds!
Reviewed on Jun. 02, 2009 by connierae
The best pound cake I have ever made or tasted.
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