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    Home » All Desserts

    Published: Feb 25, 2019 · Modified: Feb 25, 2023 by Claire

    Lemon Poppy Seed Cake

    Share Something Sweet!

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    Jump To Recipe Print Recipe

    This lemon poppy seed cake strikes the perfect balance between tart and sweet! Made with homemade lemon curd, a moist poppy seed cake and a rich, creamy vanilla buttercream frosting, this delicious cake is sure to brighten your day!

    cake with a jar of lemons and lemon curd in the background

    Although there were a lot of things about home that I missed while I was living in Norway, one of the thing I missed most was birthdays. Birthdays with family and friends, sharing cake, making cake, eating all the cake...

    And so to make up for not being there to make cakes in person, I would often bake cakes in people's honor, share the recipes on my blog, eat my feelings... You know, the usual things people do when they miss someone.

    So for my Mum's birthday one year, I made this cake. It's a combination of all of her favorite things: Lemon, poppy seeds and equal parts tart and sweet. I don't know how she ended up with a daughter whose sweet tooth is as massive as mine because that's just not her jam (or curd, in this case).

    But having made this cake almost 5 years ago, I thought it was time this bad boy got himself an update. Scroll all the way to the bottom if you want to see one of the cringy original photos.

    How to make this lemon poppy seed cake

    First, if you're short on time and don't want to make everything from scratch, you can cut a few corners by using store bought lemon curd and store bought frosting. For this recipe you'll need about 2.5 lb of frosting and one 10 oz jar of lemon curd.

    If you're not using store bought lemon curd, you'll want to start by making that. To make the lemon curd, whisk together the sugar, lemon juice and zest, and egg yolks in a bowl over a pot of boiling water.

    Once the lemon curd has thickened, remove the bowl from the pot of boiling water and allow to cool for about 10 minutes. Cube the butter and whisk it into the slightly cooled curd mixture. Cover and allow to cool completely in the refrigerator before use.

    Step-by-step photos for making an easy lemon cake

    Second, make the cake. In a bowl, combine the milk and butter for the cake, and microwave using 20 second increments until you can stir the mixture smooth.

    In the bowl of a stand mixer, whip the eggs and sugar until light and fluffy. Add the dry ingredients and mix on low until just combined. Repeat with the remaining ingredients.

    Pour into three 6″ parchment paper-lined and greased cake pans. Bake at 350F for 22-25 minutes or until a toothpick inserted in the center comes out clean.

    Step-by-step photos for making an easy lemon cake

    Third, make the frosting. In a small saucepan, combine the water and granulated sugar for the frosting over high heat and bring to a boil, cooking until the sugar becomes clear. While the syrup cooks, whip your egg whites until stiff peaks form.

    Pour the sugar syrup into the egg whites (with the mixer on high) and whip until cooled to room temperature.

    Decrease the mixer to low, add the butter and vanilla extract, and continue beating on high until the frosting is thick and smooth.

    Step-by-step photos for making an easy lemon cake

    Finally, assemble and decorate the cake.

    Level your cakes (if necessary) and spread a layer of frosting between each. Use your offset spatula to carve out an indent in the frosting and fill with lemon curd.

    Coat the outside with a thin layer (crumb coat) and allow to set up in the refrigerator.

    Cover the cake with frosting, using an offset spatula or bench scraper to smooth the frosting and remove any excess. If you're new to cake decorating and want a more in-depth guide, check out my post on how to smoothly frost a cake.

    Tint the remaining frosting a shade or two of yellow. Dab on the yellow frosting on the lower half of the cake and use your offset spatula or bench scraper to smooth it.

    In the microwave, heat the candy melts and heavy whipping cream using 10 second increments until it stirs smooth. Pour the ganache into a piping bag and drip down the sides.

    Spoon the remaining frosting into a piping bag with a large star tip and pipe a crown of frosting around the top.

    cake with a jar of lemons and lemon curd in the background

    Expert tips

    • Make the lemon curd in advance: If you're looking to save some time, you can make the lemon curd a week and store it in the refrigerator.
    • Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 9.3oz of batter per pan (for three pans).
    • Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
    • Saving time with store-bought frosting: If you don't want to make your own frosting for this recipe, you can substitute about 2.5lb (or 2.5 containers) of store-bought frosting.
    • Crumb coat: Spreading a thin layer of frosting around the sides and top of the cake, and then refrigerating it will lock in any crumbs and keep them from reaching the surface of your frosted cake.
    • The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
    • Storage: This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box.
    • Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
    partially eaten slice of cake with cake and lemons in the background

    Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

    Print

    Recipe

    Lemon Poppy Seed Cake

    cake with a jar of lemons and lemon curd in the background
    Print Recipe

    This lemon poppy seed cake strikes the perfect balance between tart and sweet! Made with homemade lemon curd, a moist poppy seed cake and a rich, creamy vanilla buttercream frosting, this delicious cake is sure to brighten your day!

    • Author: The Simple, Sweet Life
    • Prep Time: 2 hours 30 minutes
    • Cook Time: 35 minutes
    • Total Time: 3 hours 5 minutes
    • Yield: One 6" Cake - 16 slices 1x
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Units Scale

    For the lemon curd:

    • ½ cup granulated sugar
    • ¼ cup lemon juice (about half of a large lemon)
    • 1 tbsp. lemon zest
    • 4 egg yolks
    • ¼ cup unsalted butter

    For the lemon poppy seed cake:

    • ½ cup whole milk
    • ½ cup unsalted butter
    • 3 eggs
    • 1 ½ cups granulated sugar
    • 3 tbsp lemon juice (about half of a large lemon)
    • 1 tbsp lemon zest
    • 1 tsp poppy seeds
    • 2 tsp baking powder
    • 1 ½ cup all purpose flour

    For the vanilla buttercream frosting:

    • 10 egg whites
    • 2 ¼ cup granulated sugar
    • 10 tbsp water
    • 1.25 lb unsalted butter, cold
    • 1 tsp vanilla extract
    • Yellow food coloring (optional)

    For the ganache drip:

    • 4 oz yellow candy melts
    • 3 tbsp heavy whipping cream

    Instructions

    1. For the lemon curd, whisk together the sugar, lemon juice and zest, and egg yolks in a bowl over a pot of boiling water.
    2. Cook the mixture until it thickens considerably, stirring occasionally (it should reach an almost pudding like consistency).
    3. Once the lemon curd has thickened, remove the bowl from the pot of boiling water and allow to cool for about 10 minutes.
    4. Cube the butter and whisk it into the slightly cooled curd mixture. Cover and allow to cool completely in the refrigerator before use.
    5. In a bowl, combine the milk and butter for the cake, and microwave using 20 second increments until you can stir the mixture smooth.
    6. In the bowl of a stand mixer, whip the eggs and sugar until light and fluffy. Add the dry ingredients and mix on low until just combined. Repeat with the remaining ingredients.
    7. Pour into three 6″ parchment paper-lined and greased cake pans. Bake at 350F for 22-25 minutes or until a toothpick inserted in the center comes out clean.
    8. In a small saucepan, combine the water and granulated sugar for the frosting over high heat and bring to a boil, cooking until the sugar becomes clear. While the syrup cooks, whip your egg whites until stiff peaks form.
    9. Pour the sugar syrup into the egg whites (with the mixer on high) and whip until cooled to room temperature.
    10. Decrease the mixer to low, add the butter and vanilla extract, and continue beating on high until the frosting is thick and smooth.
    11. Level your cakes (if necessary) and spread a layer of frosting between each. Use your offset spatula to carve out an indent in the frosting and fill with lemon curd.
    12. Coat the outside with a thin layer (crumb coat) and allow to set up in the refrigerator.
    13. Cover the cake with frosting, using an offset spatula or bench scraper to smooth the frosting and remove any excess.
    14. Tint the remaining frosting a shade or two of yellow.
    15. Dab on the yellow frosting on the lower half of the cake and use your offset spatula or bench scraper to smooth it.
    16. In the microwave, heat the candy melts and heavy whipping cream using 10 second increments until it stirs smooth.
    17. Pour the ganache into a piping bag and drip down the sides.
    18. Spoon the remaining frosting into a piping bag with a large star tip and pipe a crown of frosting around the top. Optional: Garnish with sprinkles.

    Notes

    • Make the lemon curd in advance: If you're looking to save some time, you can make the lemon curd a week and store it in the refrigerator.
    • Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 9.3oz of batter per pan (for three pans).
    • Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
    • Saving time with store-bought frosting: If you don't want to make your own frosting for this recipe, you can substitute about 2.5lb (or 2.5 containers) of store-bought frosting.
    • Crumb coat: Spreading a thin layer of frosting around the sides and top of the cake, and then refrigerating it will lock in any crumbs and keep them from reaching the surface of your frosted cake.
    • The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
    • Storage: This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box.
    • Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.

    Sources:
    Cake recipe adapted from Miette's Hot Milk Cake recipe
    Lemon curd recipe adapted from Miette's Lemon Curd recipe

    Nutrition

    • Serving Size: 1 slice
    • Calories: 625
    • Sugar: 54g
    • Sodium: 305mg
    • Fat: 40.8g
    • Saturated Fat: 25.1g
    • Carbohydrates: 63.5g
    • Fiber: .4g
    • Protein: 6g
    • Cholesterol: 186mg

    Keywords: easy lemon cake recipe, how to make lemon cake, lemon poppy seed cake

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

    If you liked this cake, you might also like...

    • Blueberry lemon poppy seed cake
    • 10 ways to upgrade your boxed cake mix
    • Lemon meringue cookies

    Update Notes: This post was originally published in March of 2015 but was republished with step-by-step photos and tips in February of 2019.

    Oh yay! You made it all the way to the bottom. High five!

    So you probably noticed that this is in updated version of an older recipe from my blog. And maybe that has you wondering what the cake originally looked (or maybe not… I’m no mind reader). Was it pretty? Did she even know how to use a decent camera?? That would be a no and no.

    And as much as I hate to share my cringy, old photos, I also appreciate the glimpse at growth it allows and the opportunity to remind you: Seriously guys, if I can do it, ANYONE can. Here’s a little glimpse at the original cake.

    This lemon poppy seed cake with lemon curd filling tastes like a sunny day!

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    Share Something Sweet!

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sue says

      March 02, 2015 at 6:15 pm

      This is stunning and you are right, I so want to try it!! All of my favorite flavors in one cake 🙂 (And colors too.) Thank you for the birthday wishes and have a wonderful trip to London!

      Reply
      • The Simple, Sweet Life says

        March 02, 2015 at 11:31 pm

        I'm so glad you like it! I can definitely make it for you when I visit this summer (if Pappo will allow us to use the oven for that long, that is) if you haven't already made if for yourself. 🙂

        Reply
      • Stephanie Lund says

        August 07, 2018 at 1:20 pm

        Hi Claire,

        Is this cake moist? Do you think adding sour cream would make it moist? Lastly, if I attempt to make it for an 8 inch should I just double the recipe?

        Reply
        • The Simple, Sweet Life says

          August 08, 2018 at 8:11 pm

          Hi Stephanie! I think it's a pretty moist cake as far as white cakes go, but you could definitely add sour cream if you'd like. As far as adapting the recipe for an 8" cake, doubling it would be slightly more cake than you would need (to perfectly scale it you'd want 1.75x the recipe) so just keep that in mind as you adjust your baking time. 🙂

          Reply
          • Julie Irish says

            October 22, 2018 at 7:59 am

            How much sour cream would you add and would it be a substitute for the milk?

            Reply
            • The Simple, Sweet Life says

              October 25, 2018 at 10:08 pm

              Hi Julie! I usually don't use sour cream because it makes for a very dense cake. That said you could probably adapt this recipe, which uses sour cream, by halving the recipe and adding 3 tbsp lemon juice, 1 tbsp zest and 1 tsp poppy seeds: https://thesimple-sweetlife.com/peaches-and-cream-sheet-cake/

    2. Jelli says

      March 02, 2015 at 7:56 pm

      Oh my goodness, Claire, this is gorgeous! My husband is addicted to lemon desserts and I love a good decorating challenge. Can't wait to try this.

      Reply
      • The Simple, Sweet Life says

        March 02, 2015 at 11:35 pm

        So glad you liked it! You'll have to let me know what you think of it if you try out the recipe! 🙂

        Reply
    3. Nicky @ Pink Recipe Box says

      March 02, 2015 at 7:57 pm

      This cake sounds amazing! I've had lemon and poppyseed muffins loads of times - but never in a cake form. Love the idea for baking cakes for friends and family members' birthdays - even if they're not here to enjoy them!

      Reply
      • The Simple, Sweet Life says

        March 02, 2015 at 11:38 pm

        Although I'm sure it's not a novel idea, I haven't seen many lemon poppy seed cakes that are frosted layer cakes and aren't loaves. I figured that needed to change. 😉 But I definitely enjoy making cakes for people, even if they aren't here to enjoy it- makes me feel like I'm able to celebrate them across the miles. 🙂

        Reply
    4. Phillip || SouthernFATTY.com says

      March 02, 2015 at 8:14 pm

      That gradient you have looks gorgeous! The flavor combo in this sounds just perfect.

      Reply
      • The Simple, Sweet Life says

        March 02, 2015 at 11:42 pm

        Thank you! I think it turned out almost as good as your ginger beer cupcakes look! 😉

        Reply
    5. Valentina | The Baking Fairy says

      March 02, 2015 at 7:48 pm

      This cake is too gorgeous for words! I seriously appreciate the step-by-step frosting pictures, too. I haven't attempted ombre frosting yet but with your tutorial, I just might!

      Reply
      • The Simple, Sweet Life says

        March 02, 2015 at 11:33 pm

        Ombre frosting is so much fun to do and a definite must try if you haven't done it yet! 🙂 I find it easiest to pipe the frosting on because it helps keep it even and keeps you from mixing the colors as your applying them. I'm so glad you found this tutorial helpful and you'll have to share some pictures if you try ombre frosting!

        Reply
    6. Lu | Super Nummy Yo! says

      March 02, 2015 at 8:40 pm

      Wow your ombre frosting is so impressive! I am done with winter food and ready for lemon cake 😛

      Reply
      • The Simple, Sweet Life says

        March 02, 2015 at 11:42 pm

        Down with winter! Long live lemon cake! 😉

        Reply
    7. Sarah @ Sarah's Bake Studio says

      March 02, 2015 at 9:48 pm

      This looks wonderful! It's so, SO, pretty and looks delicious too. I love your frosting job. This cake makes me excited for spring/summer! 🙂

      Reply
      • The Simple, Sweet Life says

        March 02, 2015 at 11:45 pm

        It has been SO gray here lately. Lots of rain and clouds, and the little display of lemons at the grocery store just kind of looked like a ray of sunshine! But hey, the days are getting longer (and ever so slightly warmer)! 🙂

        Reply
    8. gio says

      March 02, 2015 at 11:25 pm

      This looks beautiful, and so delicious!

      Reply
      • The Simple, Sweet Life says

        March 02, 2015 at 11:50 pm

        Thank you! I'm so glad you think so! 🙂

        Reply
    9. Mary @chattavore says

      March 03, 2015 at 3:49 am

      This cake is gorgeous! I love lemon desserts and I wish I had this right now!!

      Reply
      • The Simple, Sweet Life says

        March 08, 2015 at 10:10 pm

        I'm so glad you like it! 🙂

        Reply
    10. Sarah at makegrowdo.com says

      March 03, 2015 at 4:54 am

      This is so beautiful, and I love that it's called a sunshine cake! (We sure could use some sunshine in Connecticut right about now!!) I think this might be this year's Easter cake! 🙂

      Reply
      • The Simple, Sweet Life says

        March 08, 2015 at 10:13 pm

        Since we're not getting any sunshine here in Norway either, I thought I'd whip up a little in my kitchen. 😉 Wishing you sunnier days!

        Reply
    11. Lisa @ Healthy Nibbles & Bits says

      March 04, 2015 at 6:30 pm

      Lemon desserts are one of my favorites, and I LOVE the hombre look of the frosting!

      Reply
      • The Simple, Sweet Life says

        March 08, 2015 at 10:15 pm

        Lemon desserts are pretty tasty, and such a sunny flavor. Thanks for the sweet comment! 🙂

        Reply
    12. Natalie @ Obsessive Cooking Disorder says

      March 05, 2015 at 5:41 am

      this is such a gorgeous cake! It makes me feel all sunshine-y just looking at it 🙂

      Reply
      • The Simple, Sweet Life says

        March 08, 2015 at 10:16 pm

        Thank you! 🙂 It's definitely the time of year for sunny cakes!

        Reply
    13. Julie@Sweet and Spicy Monkey says

      March 07, 2015 at 4:08 pm

      I love this cake and your tutorial photos make it look so easy to make! I'm pinning this so I can try my hand at it. Thanks for sharing!

      Reply
      • The Simple, Sweet Life says

        March 08, 2015 at 10:18 pm

        You'll have to let me know what you think of the recipe if you try it! 🙂

        Reply
    14. Aida@TheCraftingFoodie says

      March 07, 2015 at 6:38 pm

      What a stunning cake! I love the frosting technique - pinned! I can't wait to try it 🙂

      Reply
      • The Simple, Sweet Life says

        March 08, 2015 at 10:19 pm

        Thank you for the sweet comment! I'm so glad you liked it! 🙂

        Reply
    15. Karly says

      March 07, 2015 at 9:13 am

      Completely gorgeous! Thanks for linking up with What's Cookin' Wednesday!

      Reply
      • The Simple, Sweet Life says

        March 08, 2015 at 10:18 pm

        I'm so glad you liked it! 🙂

        Reply
    16. Mandi says

      March 10, 2015 at 6:46 pm

      My interest was captured at lemon and then I saw there was lemon curd in this recipe....OH MAN. I can't wait to try this!

      Reply
      • The Simple, Sweet Life says

        March 13, 2015 at 11:57 pm

        I figured if I was going lemony, I might as well go all the way. 😉 I hope you enjoy the recipe!

        Reply
    17. Jennifer Dawn says

      March 11, 2015 at 1:56 pm

      What an impressive cake! You make such wonderful things! Just wanted to let you know that I'm featuring this at our weekly link party http://www.thelifeofjenniferdawn.com/2015/03/a-little-bird-told-me-link-party-131.html

      Reply
      • The Simple, Sweet Life says

        March 14, 2015 at 12:01 am

        Awww thank you for the sweet comment and feature! 😀 I'm so glad you liked the cake!

        Reply
    18. bloominghomestead says

      March 13, 2015 at 2:09 am

      This looks so fabulous, I want to eat the whole thing!

      Reply
      • The Simple, Sweet Life says

        March 14, 2015 at 12:03 am

        I wish I could pop a (fresh) slice in the mail to you! 🙂

        Reply
    19. Desiree @The36thAvenue says

      March 13, 2015 at 10:30 pm

      Oh my! You are my favorite of the week... Thank you so much for linking up with us. Featuring you tomorrow during the party!

      xo

      Desiree

      Reply
      • The Simple, Sweet Life says

        March 14, 2015 at 12:07 am

        Awww, yay! Thank you for the sweet feature! 😀

        Reply
    20. Baking In Pyjamas says

      March 15, 2015 at 4:01 pm

      What a perfect lemony cake, it looks so lovely! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

      Reply
      • The Simple, Sweet Life says

        March 17, 2015 at 8:44 am

        Thank you! I'm so glad you liked it! 🙂

        Reply
    21. belmumstakefive says

      March 30, 2015 at 10:17 am

      Just gorgeous! love it Thanks for sharing with us for The Sunday Brunch Magazine, lovely to see you Bel & Eliza xx

      Reply
      • The Simple, Sweet Life says

        March 30, 2015 at 3:34 pm

        So glad you like it! Can't wait to see all the delicious recipes for this month's magazine! 🙂

        Reply
    22. grace seay says

      November 11, 2016 at 11:56 am

      I just got an order from my dear friend that he wants a lemon cake to celebrate his 50th birthday! I like my recipe but I am convinced that I should try your recipe this time! I love how you iced the cake! Just gorgeous and will be great for a guy's birthday or a sweet baby shower! Thank you!!!! Blessings!

      Reply
      • The Simple, Sweet Life says

        November 20, 2016 at 7:49 pm

        You are just too sweet Grace! I'm so flattered! Please feel free to post a photo on Instagram or Facebook and tag me so I can see you're beautiful creation! 😀

        Reply
    23. JD says

      November 12, 2017 at 7:50 pm

      Love this design! Just a quick question, would it work with cream cheese frosting since I know it can be harder to frost with. Thanks!

      Reply
      • The Simple, Sweet Life says

        November 18, 2017 at 9:45 pm

        I'm so glad you like the design! I think this would absolutely work with a cream cheese frosting as long as it's a firm frosting and not too soft.

        Reply
    24. j williams says

      November 16, 2017 at 11:47 am

      Just made this cake today (slightly altered.) The curd was made yesterday exactly as instructed and came out delicious. We didn't have 6" pans, so we doubled the recipe and made three 9" layers. The recipe didn't call for salt, so we added a pinch of salt to cut down on the sweetness. We had some concerns when we got to the butter cream frosting for two reasons. The first being the amount of frosting the recipe would yield... although we doubled the cake recipe, we kept the measurements of the frosting the same as instructed and still had A LOT left over. The second concern was the overwhelming sweetness to the frosting. We cut that with about 5T of lemon juice, and it made a huge difference. The last bit of altering we did to this cake was toast unsweetened coconut flakes to decorate the tops and sides. Unsweetened coconut is so mild in flavor and looks so pretty once it is toasted.

      Overall, very pleased.

      Reply
    25. Tracy Chandler says

      March 22, 2018 at 9:59 am

      I have cake flour - would I just use that in place of the flour and baking powder?

      Reply
      • The Simple, Sweet Life says

        March 24, 2018 at 11:00 pm

        Great question Tracy! The main difference between cake flour and all purpose flour is that cake flour is more finely ground and lower in protein. It does not have a leavening agent in it (like baking powder) so I wouldn't omit that if I were you. Personally I don't use cake flour very often so I don't have a great answer for you in terms of substitutions, but this site recommends using 1 cup + 2 tablespoons of cake flour for every 1 cup of all purpose flour: https://www.thespruce.com/how-to-make-cake-flour-p2-3057755 If you try that, I'd love to know how that works out! 🙂

        Reply
    26. Cami says

      November 24, 2018 at 3:01 pm

      Oh my goodness!!! I made this today for dinner guests... Letting them cool... The whole condo smells divine!!! I could not wait to comment before tasting it... They look perfect... I did double the recipe, PLUS 3/4 c. flour, for 3 nine inch rounds and it was just about perfect minus a tablespoon or two of batter... They are light and springy in the middle... Nice and golden tops... Texture looks to be moist when turned out on cooking rack... The smell is KILLING me!!!😉😍 If this tastes half as good as it looks and smells??? This could be my new favorite!!! My Grandbabies will live this also!!!!😊😁 Thank you for sharing... Grandma Cami🌻

      Reply
    27. Sue says

      February 26, 2019 at 1:50 pm

      This is one of my all time favorites! And I love the re-do 🙂 Beautiful and sooo..... tasty!

      Reply
    28. Leanne | Crumb Top Baking says

      February 27, 2019 at 2:53 pm

      It's cold and windy here again today, so this bright and cheery cake is just what I needed to look at! Love anything lemon, especially when it is decorated as lovely as this cake! And your older photo looks delicious too!

      Reply

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