Reviewed: May 4, 2012

This was a huge hit- and easy to make. I also didn't think it needed the glaze- it was sweet/savory enough. I added more poppy seeds than what was in the recipe, and it turned out great.

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Reviewer:

ranisp

Reviewed: Feb. 9, 2012

Made as written and was looking forward to eating it for breakfast the next day. Wow! So much sugar, I honestly got dizzy from a very small piece. Don't eat this on an empty stomach. I should have read the other review about cutting the sugar. I threw out the whole batch, and I think I'll try again with less sweet this time.

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Reviewer:

spporter

Reviewed: Jan. 14, 2012

Amazing. That is all.

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Reviewer:

Winnigirl

Cooking Level: Intermediate

Home Town: Bathurst, New Brunswick, Canada

Reviewed: Jan. 8, 2012

Good and very moist, but I would like it to have a lot more lemon flavor.

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Reviewer:

aslack

Reviewed: Nov. 8, 2011

Not sure what went wrong with this recipe or if I made it the way it was supposed to be. I reduced the sugar 1/4 cup and the oil 1/8 cup. This cake had an off taste to it. I think it had way too much oil. I used real lemon juice instead of extract. The cake had a play dough like taste to it. The consistency was dense. No one in the house liked it. I made it because I had no lemons or butter defrosted and I believed the reviews. But it was awful. I went to Martha stewart on line and got a different recipe with real lemon juice and butter which was a winner. Have used many recipes off here and this one was the worst so far.

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Reviewer:

Vancouver mom

Reviewed: Jul. 28, 2011

This was very good! I made two loaves instead of three (and added 5 min of baking time), and one loaf was gone in only a few hours! I followed some of the others' suggestions by squeezing some lemon juice and adding enough milk to it to make 1 1/2 c. I still added some lemon extract (a little less than 1 t because I ran out). I also added more poppy seeds and reduced the sugar to 2 c. Delicious! I will definitely make it again!

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Reviewer:

AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Morehead, Kentucky, USA

Reviewed: Jun. 21, 2011

Wonderful! I didn't have lemon extract so I substituted a little lemon zest and fresh lemon juice. Turned out amazing. Thanks!

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Reviewer:

robyn lynn

Reviewed: May 2, 2011

Very average. Used real lemon juice. Substituted lemon juice for orange juice, and added lemon zest. Still didn't have much lemon flavour and was very fluffy. Was looking for more of a pound cake texture to this. This recipe was more cake-like.

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Reviewer:

Heidi V

Reviewed: Apr. 3, 2011

The BEST! I used a lemon and its zest instead of extract. Not too overpowering. Only used 2 cups sugar and it was sweet enough.

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Lima, Ohio, USA

Reviewed: Apr. 3, 2011

Yummy lemon poppy seed bread.... I took advice from the other reviewers and used real lemon juice in addition to the extract... which gave it great flavor.. I did add a little extra baking powder to counter act the acidity and ensure that this bread would bake up nicely, which it did... I also added extra poppy seeds... I made mine in two normal sized bread pans instead of the 8x4... turned out great

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