Comments on: Lemon Poppy Seed Bundt Cake

By: Olivia

Olivia — Thu, 14 Apr 2022 16:35:14 +0000

In reply to Anastasia. Hi Anastasia! I'm so glad you liked it! It should work just fine as a sheet cake just make sure the pan is large enough to hold all the batter. Baking time may need to be adjusted.

By: Anastasia

Anastasia — Tue, 12 Apr 2022 12:16:53 +0000

This was a great cake. Can I put this into a sheet cake? like a jelly roll pan? What would I have to change if anything? Thank you very much for recipe.

By: Olivia

Olivia — Mon, 25 Oct 2021 18:23:29 +0000

In reply to Marwa. Hi Marwa! So glad you loved it. Thanks for the feedback!

By: Marwa

Marwa — Mon, 25 Oct 2021 00:07:43 +0000

This cake was delicious! I followed the recipe to the T.
It was rich, flavourful and tasted even better drizzled with a bit of olive oil when served.

By: Olivia

Olivia — Wed, 21 Feb 2018 23:58:14 +0000

In reply to Ruth-Ann. Yes to both of those!! :)

By: Olivia

Olivia — Wed, 21 Feb 2018 23:54:23 +0000

In reply to Ruthann_05@hotmail.com. You totally could Ruth-Ann! I can't wait to hear how it goes :)

By: Ruth-Ann

Ruth-Ann — Tue, 20 Feb 2018 16:21:35 +0000

Sorry… one more question – would the syrup and glaze from the Meyers lemon bundt recipe (either with Meyers lemons or with regular lemons) work as is with this cake? Also, could poppyseed be simply added to that other recipe? Thanks so much for sharing your ideas, recipes, and expertise with us!

By: Ruthann_05@hotmail.com

Ruthann_05@hotmail.com — Tue, 20 Feb 2018 16:00:08 +0000

In reply to Olivia. Thanks! Anxious for my pan to arrive! This blossom pan is lovely too. I'll be on the lookout for this pan at home sense and affiliates! I think it's too late for BBB order. Plus I should probably learn one recipe and pan before trying another. Your photos and tutorials just make it seem so easy that I just think I could pull it off! :)

By: Olivia

Olivia — Tue, 20 Feb 2018 00:53:03 +0000

In reply to Ruth-Ann. Hi Ruth-Ann! Yes, this recipe should work fine in the heritage pan as I believe they're both a similar size. I always fill my Bundt pans about 2/3 or 3/4 full. It should be fine out for 2-3 hours. You can make them in advance -- if it's only a couple of days, they should do ok in the fridge (though note that refrigerating has a tendency to dry cakes out, freezing does not). I would store them as airtight as possible. If in plastic wrap then wrap the whole cake a couple of times. For freezing, double-wrap them as well and remove 2-3 hours before glazing. I hope that helps. Good luck!!

By: Ruth-Ann

Ruth-Ann — Mon, 19 Feb 2018 05:34:52 +0000

Another stunner! Will this recipe (as-is) work with the heritage pan? Will any batter be left over? I guess I’m wondering how full to fill the heritage pan (would be nice if they could include fill lines). The Meyer lemon recipe for the heritage pan has a glaze. This one doesn’t. Will it stay moist if out at room temp for 2-3 hours uncovered (and uncut)? It’s not easy finding Meyer lemons so am considering this (especially due to the poppyseed) but I like the syrup and glaze of the heritage one. If I make either one a day or two before it’s needed should I wrap with plastic and store in fridge? Or freezer? If the latter, how long before frosting it should it come out? Sorry for all the questions… just planning for a fundraising cake auction in a couple weeks and waiting for this pan to arrive. Thank you!