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The cake is excellent, it's light and fluffy, and delicious in taste , i didn't put the white peppers but i will make it the next time with the peppers

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hoda December 24, 2013

Wow! This is exactly the cake I was looking for. I love the pepper and ginger additions! I didn't have buttermilk but regular worked just fine. I also doubled the frosting coat, but the flavor of the cake didn't really need it. It was also very moist. Thanks so much for sharing.

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GuavaJelli December 14, 2010

YES! This cake is just PERFECT for my tastes! I made it as directed with the maximum amounts of ginger and white pepper. It has a lovely texture and buttery lemon flavor with the warm heat coming through as an after effect. Just LOVELY! Everyone at my work enjoyed this as well. I made this for A Taste of Yellow Livestrong Day.

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Engrossed May 24, 2008

This was a really really yummy cake. Will definately make again and have been asked for the recipe also. No need to tone down the ginger or pepper ( had no white pepper and fine black was great ) this was really quirky and delicious! Thanks Julesong - its a keeper!

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Aunty Dotty August 18, 2007

I served this at a family gathering, so I toned down the ginger and pepper a little bit just to be safe (used about 1 1/2 tsp each). While you could definitely tell they were in there, it was in no way overpowering. Even the children thought it was great! When (not if!) I make this again, I'll use the full amounts for a more intense flavor. Thanks for the great recipe, Julesong.

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394mm493 April 10, 2007

I tried this cake out of curiousity, just to see what a cake flavoured with pepper would taste like. I am very pleasantly surprised. I used 1 tsp. of fresh ginger and 1-1/2 tsp. white pepper. When you bite into the cake, you can't taste the spices but afterwards there is a very pleasant tingle on the tongue. My cake was baked through after 1 hour. I didn't make the lemon glaze this time but will try it if I make the cake for company. This is a definite keeper!

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Irmgard July 30, 2006

This is definitely a keeper, very addictive. Loved the combination of ginger and the tartness of the lemon. I only used 1 tablespoon of pepper because when I tasted the batter it seemed peppery enough. But there wasn't much after it was baked, so next time I will use more. Thanks so much!

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Liara March 16, 2006

i am going to try this tomorow, but as a King cake for Mardi Gras! a tip for all who are going to make a king cake; the colored sprinkles colors you need are;Purple, Green, and Gold. also don't forget the charm! whoever gets the charm is supposed to be very lucky!

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Anulazuli February 27, 2006

This cake is wonderfully moist and lemony with a capital L! The white pepper and ginger give it a delightful bit of warmth.

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Kitsune January 12, 2006
White Pepper and Ginger Lemon Cake