I am not a fan of the poppyseed versions of lemon cakes. I remember they were really popular years ago. I much prefer a really "lemony" cake with a dense texture. If that is what you are hoping to achieve, here are a couple more that may be worth considering. Lemon Yogurt Cake 2006, Barefoot Contessa at Home, All Rights Reserved Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice For the glaze: 1 cup confectioners' sugar 1/3 c confectioners sugar 2 tablespoons freshly squeezed lemon juice 1/3 c lemon juice Directions Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. Glazed Lemon Sour Cream Cake Posted by Beth4 04/10 From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1-3/4 cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1-1/2 cups powdered sugar 1/2 cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it�s absorbed as you pour. Let the cake come to room temperature. Linda

Since light cream can be up to 30% fat, I would use 2/3 cream and 1/3 milk. Actually, if I were making it myself, I would decrease the milk even more, since milk upsets me more than cream. I made strawberry ice cream Tuesday using a recipe that called for light cream, and I substituted all heavy cream. I took some to work because I can't eat all of it, and I thought DB didn't want it, but then after he had some yesterday, he decided it was very good. For myself, the most milk I would put it would be about 1/8 portion. I haven't noticed a problem with using all heavy cream, except that it did get very fluffy and I was afraid it would going to climb out of my ice cream machine, and so I ate little bits of it as it was going along. The worst thing that will happen is you will have excess volume, and you might want to make sure your ice cream maker will handle it. Everyone at work loved it. Lars

Oh Suzieque, this looks like it requires a visit to the CICU immediately after eating, but wow, does this sound fabulous. Thanks for the recipe, I have copied and saved it for sometime soon when I'm feeling indulgent! Its a special occasion dish. I had some guests a few weeks ago who would have loved this, I'll be sure to make it for their next visit! (Instead we had cheeseburger soup which is pretty decadent as well.)

I think your appliances compliment the terra cotta floors and countertops and I think the fridge is fine in that location as long as it doesn't interfer with the doorway opening.. It would be expensive to relocating the hardware--I think I would embrace its quirkiness. I would remove the table, 2 chairs and the shelf above. Then I would replace those items with some sort of kitchen cart with shelves underneath to give you extra counterspace and storage. I think the kitchen cart should have a black or dark gray base to coordinate with your appliances, rather than be white to coordinate with the cabinets. I would get rid of the curtain above your sink, all the knickknacks on top of your wall cabinets, and the heavy-looking ceiling fan. I would find a modern poster or some other artwork for the wall above the cart--something simple, but colorful to coordinate with your floors and appliances. Try to outfit the cart with useful, but attractive kitchen items rather than unncessary knick knacks. As others have suggested, I would change the wall color, perhaps in the other adjointing rooms as well. This will involve a commitment of time and money, so choose carefully and take your time. I would start by finding a Benjamin Moore paint chip that closely matches your terra cotta floors--since the floors are the domanant color in your space and your wood floors are a close match to the terra cotta. Then choose a whitish or light color that coordinates with your floors fist, cabinets second. The reason why I am suggesting BM, is because BM has so many terra cotta colors to choose from and because their website will make a few suggestions for a lighter coordinating color that may help you narrow down your choices. You can ask the BM retail staff to assist you in helping you figure out a color pallet that will work in your space, but always test potential colors on your walls before proceeding. https://www.benjaminmoore.com/en-us/paint-colors/color/1202/baked-terra-cotta