Comments on: Lemon Poppy Seed Cake

By: Olivia

Olivia — Mon, 06 Oct 2025 17:39:18 +0000

In reply to judith silverman. Thank you, Judith!

By: judith silverman

judith silverman — Sat, 04 Oct 2025 14:48:34 +0000

Excellent cake. I made3 8” layers and added raspberry filling over icing between layers.

By: Olivia

Olivia — Thu, 26 Jun 2025 17:08:36 +0000

In reply to Jett. Hi Jett! I usually recommend a couple hours to get it to room temp. The frosting should not melt unless it is kept outside or in warm temperatures.

By: Jett

Jett — Tue, 24 Jun 2025 00:53:45 +0000

I haven’t made this cake yet but I’m very excited to for my friends Baby Shower!
How long before the shower would you recommend taking the pre-made cake out of the fridge?
Will the cream cheese frosting melt at all if it’s taken out too early?
🙂

By: Olivia

Olivia — Wed, 30 Apr 2025 18:37:49 +0000

In reply to Terrie.

Hi Terrie! I sounds like something maybe went wrong with the bake? The cake layers should be 1.5 – 2″ tall in three 6″ pans. As for flavour, did you use the lemon syrup as well? If you’d like even more of a lemon kick you can add lemon curd between the layers https://livforcake.com/lemon-curd/

By: Terrie

Terrie — Tue, 29 Apr 2025 18:47:30 +0000

Very flat sponge and not very lemony.

By: Olivia

Olivia — Wed, 10 Apr 2024 17:27:53 +0000

In reply to Chelsea. Hi Chelsea! I generally recommend refrigerating but they should be fine at room temp for a couple of days. The frosting will get quite soft though.

By: Chelsea

Chelsea — Wed, 10 Apr 2024 17:22:12 +0000

Hi,

How long do your cakes last at room temp? Or are they required to be kept in the fridge?

By: Olivia

Olivia — Thu, 04 Jan 2024 17:51:24 +0000

In reply to Abby. Hi Abby! Yes, I think it would be delicious.

By: Abby

Abby — Tue, 02 Jan 2024 21:16:59 +0000

Hi! Do you think that your vanilla swiss meringue buttercream would taste okay with this?