Comments on: Day 101: Leftovers, and Lemon Poppyseed Whipped Cream Pound Cake

By: Green Pea Hummus and Pink Popcorn — dinner with Juliedinner with Julie » Green Pea Hummus and Pink Popcorn

Sat, 11 Apr 2009 13:49:22 +0000

[...] So guess what I scared up for Free Stuff Fridays? An Oster 12-Speed Blender, with all-metal drive and Ice Crushing Action (like an action figure)! Perfect for the start of summer and slushy drink season, or for your smoothies. What I want to know is: what are you making (or eating) for Easter this weekend? One Year Ago: Lemon Poppyseed Whipped Cream Pound Cake [...]

By: Sue

Sue — Thu, 05 Feb 2009 17:58:52 +0000

Greetings, cakemakers, from a snowy English day! I have made this this afternoon and it’s wonderful! No problem with dryness – well, not if you top it with a mixture of cream cheese [Philadelphia] icing sugar, lemon juice and a little zest. Complete heaven and to h*** with the calories!

By: How to Make (And Use) Whipped Cream | Free Complete Recipe Collection

How to Make (And Use) Whipped Cream | Free Complete Recipe Collection — Sun, 27 Jul 2008 07:55:16 +0000

[...] Lemon Poppyseed Pound Cake or Coconut Cream [...]

By: JulieVR

JulieVR — Fri, 02 May 2008 22:35:24 +0000

Yes that’s what I would do – add 1/4 cup of canola oil. Which will make it a little less low-fat, but it is the healthiest kind of fat – the kind we want in our diets! So really it’s just the calorie boost some people may not like as much. Good question though! I pondered adding that as an optional ingredient…

By: Jen

Jen — Fri, 02 May 2008 19:04:27 +0000

Hi Julie! I’ve been following your blog on my google reader. It was sent to me by a friend in Edmonton. I was born in Alberta, then grew up in Manitoba, and am now living in upstate New York for graduate school. I made this cake the other day and the flavour is delicious. (Definitely will use the zest of 2 lemons next time, rather than 1 though!) My cake turned out a little dry (remedied by slathering butter on a warm slice!) and was wondering what you’d recommend to give it a bit more moistness. A 1/4 c of oil maybe? I know that would defeat the low-fat purpose, but I wouldn’t mind the sacrifice for a slightly more moist loaf. Keep up the awesome posts!