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Lemon-Poppy Seed Cake


Source: © EatingWell Magazine
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 Reviews:  2   Viewing: 1 - 2  
Rating: 1
by: Sara Reviewed: 04/20/2010
6 cup tube pan is difficult to find
so can not make this cake.
12 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Joanne, NY Reviewed: 09/20/2009
Guilt-free snacking
I'm on WW and made this cake even lighter, healthier, less caloric, and higher fiber by using an oil substitute, whole wheat pastry flour, and a Splenda/sugar sweetener. I omitted the lemon curd. I used an 8-cup pan but would use a 6-cup pan next time so the batter can fill it more and make a higher cake. The 8-cup pan only took 30 mins to cook in a convection oven. This was easy-to-make. Can freeze leftovers; and you can stick to your diet w/o feeling you fell off the wagon.
40 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  2   Viewing: 1 - 2  
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