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Claire
01/25/2021
01/26/2021
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Rating:
I did not have yogurt, so substituted sour cream and I also substituted milk with oat milk. The cake was moist and tasty, even with my modifications. I baked it for the longer time and it was perfect. I used the lemon glaze recipe on this website. Next time I make this, I will use more lemon zest, as I would prefer a more intense lemon flavor.
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Zane
08/220/2018
08/09/2018
Would this recipe work well if the batter was divided into 12 muffins? Eager to find a lemon poppyseed muffin recipe compatible with Pamela's flour
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Diane Krol
08/231/2018
08/20/2018
Can I use almond milk and almond yogurt in place of whole milk and whole milk Greek yogurt for the cake?
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Linda Pearson
04/107/2018
04/18/2018
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Rating:
Served this to a group of girl friends and no one knew it was gluten free.
Moist and very tasty.
Many thanks for sharing the recipe.
Moist and very tasty.
Many thanks for sharing the recipe.
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jjamstou2
03/87/2017
03/29/2017
I just served this at my bookclub this morning. Everyone thought it was delicious and said it didn't taste gluten free. I thought there was just a hint of an odd taste to it, but it may have been because my poppyseeds were old. I am relieved - I was just diagnosed with Celiac Disease, and don't want to give up baking. I didn't change anything in the recipe, and used a glaze on top of 1 C powdered sugar, 1T melted butter and 2T buttermilk
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