Were you able to make the lemon poppyseed as a layer cake? I love that cake and would like to use it.
I haven’t tried….I made it as the bundt and I’m not near my books now to compare to layer cake recipes. But I think the golden lemon bundt is the same as the golden dream….you may want to check to see what changes Rose made to switch from bundt to layer cake and apply it to the lemon poppy seed recipe.
I looked at the golden dream, but I didn’t want to use almonds in this case. I was thinking of just using the All Occasion DYBC and adding zest. Looking at the golden dream, it says you can sub oil for 5 or 6T zest; thus, vice versa. 2 layers of DYBC would then require about 4T zest—what do you think of that—would I need baking soda?
That amount of rind seems excessive for a 9” layer cake…I think the golden dream has a lot of other ingredients (almonds etc) that may compete with the lemon, so the lemon flavour gets bumped up.
I’ve made the AODYBC as a lemon cake, using 1T rind, 1/4tsp lemon oil (you can sub with more rind) and 1 tsp vanilla (no syrup). I paired it with raspberry mousseline and the lemon flavour was obvious but not overwhelming. I may be wrong, but I don’t think lemon rind is acidic…..I think the baking soda in those cake recipes is because of the sour cream, so no adjustments need to be made.