Reviewed: Nov. 21, 2009

My advice is to brush the glaze on with a pastry brush so it doesn't overpower the more subtle bread. Other than that, this is perfect the way it is.

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beaubrent

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Reviewed: Oct. 14, 2009

This is a super easy recipe. I made it for the girls at work and they raved about it. I got mixed reviews on whether it was lemony enough. Some thought it was, others didn't. My personal choice would be more lemon but to be fair, I didn't use the icing/glaze so that might have made a difference.

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TXUKGal

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

My husband and I did not care for this recipe. He said it wasn't lemony enough, even though I added an additional 1/2 cup lemon juice. It baked up nicely but the flavor was too mild. I didn't make the glaze so maybe that would have made it taste better.

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caroline

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 26, 2009

This is very good, but I changed it up a bit by using carrot juice instead of orange juice. Carrot juice is sweet and adds a nice bright yellow color to this bread. I also added a bit more poppy seeds.

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THG

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Reviewed: Jul. 7, 2009

Easy and yummy! my husband love them! I use 1/2 cup lemon juice instead of the lemon exract.

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BethMarie10

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

This very quickly became a family favorite, we love it!

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ruth

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Reviewed: May 24, 2009

This recipe is great just the way it is!

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Mandy

Home Town: Norman, Oklahoma, USA

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Reviewed: May 14, 2009

Excellent! I like this type of bread very lemony and very moist, so I added the juice and zest of one lemon to the batter, in addition to the lemon extract. I divided the glaze into two parts. The first I used the 1/4 cup orange juice, the juice of one lemon and 1/3 cup sugar. I poked holes in the top of the bread and poured the glaze on top. Once the bread was cool, I made a simple powdered sugar glaze of about 1-1/4 cup powdered sugar, 1-1/2 Tbsp. water and 1/2 tsp lemon extract. I was attempting to make the bread like what I always get at Caribou Coffee. It came out soooo good. Very lemony and moist and the frosting on top is a nice treat! I found that this recipe only made two loaves of bread, and I baked them for 55 minutes.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: May 3, 2009

It turned out very dense! I'm not sure how?

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Robyn

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Reviewed: Apr. 26, 2009

Soooo tasty! I cut back on the oil just a touch and added some lemon juice for extra kick. Make sure to heat the orange juice when making the glaze so its nice and smooth. This one is a keeper.

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Dannielle

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Reviewed: Apr. 23, 2009

Next time i will use real lemon juice and more poppy seeds. Other than that, it was great. Don't forget if you make muffins, the cooking time is reduced.

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eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Apr. 17, 2009

Delicious-- this is becoming a family staple, hands down. I did make some changes, however. I don't like things too sweet, so I cut out a cup of sugar in the batter-- it was still plenty sweet for even my sugar-loving father. I also upped the poppy seeds to two tablespoons. For the glaze, I combined the juice and zest of one lemon with enough water to bring the liquid up to a quarter cup and then about a half-cup of sugar, maybe a little less. It was quite thin, so I added some arrow-root to thicken it; in the future I'll probably lessen the amount of water I add, but I'm posting it as I made it because it was perfect in terms of sweet-and-sour blend. I baked it in a bundt pan for about an hour, and then poured the glaze over. It was perfect.

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Immemorabilis

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Reviewed: Feb. 16, 2009

A+ for flavor. A+ for ease. My 6 year old asks for this all the time.

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Kate

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Reviewed: Jan. 11, 2009

this bread was delicous. the only thing i changed was i used a cup of oil, and then added a 1/4 cut of apple sauce, i also left out the glaze because i cant handle anything too sweet. But i made a sliced almond crumb topping instead: 1/2 cup of brown sugar, 1/2 cup of flour, 2-3 table spoons of meltd butter, 1/2 cup to a cup of sliced almonds- depending on prefrence. i also left out the extract because i didnt have it, but i added 1/2 cup lemon juice and the rind of 2 lemons and it was perfect. Tasted fabulous.

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Rat Rod Jess

Cooking Level: Intermediate

Living In: North Pole, Alaska, USA

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Reviewed: Dec. 24, 2008

Doubled the recipe, used the juice on 2 lemons and a splash of lemon extract. Used a little extra poppy seeds. My husband loved it. It is his favorite. The lemon flavor was just right according to him. Use buttermilk if you can. Super moist.

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montanagirl

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

wonderful for christmas gifts in little loaves!

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ibedsgirl

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Reviewed: Dec. 5, 2008

I've made this recipe several times and have made the following tweaks which have received rave reviews: Zest and juice 2 lemons. Add the juice and half of the zest to the milk. Make 24 muffins instead of bread. Instead of the sugar glaze, make a classic (but slightly thick) confectioner's sugar, milk glaze; adding the remaining zest and a touch of lemon extract or additional lemon juice. The secret to wow is this -- put some lemon curd in a pastry bag and squirt it into the center of each of the muffins using a bismark filling tip. Fill until the muffins bulge slightly, when you remove the tip, you should have a small yellow circular "center". Now, put the white confectioner's sugar glaze in a piping bag with a plain round tip. Pipe the glaze on to create diasy-like flower petals. Awesome results, looks very impressive on a bake sale table. Everybody loves them. With the injection of lemon curd you get the perfect amount of lemon flavor and you get lemon in every bite. You've got to try this at least once.

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KATHYB

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

I followed this recipe exactly except substituted one cup of whole wheat flour for one of the cups of white flour. This is a wonderful/yummy bread. I made 2 large loafs instead of three. I also used toothpicks to poke holes through them right before I poured the glaze on them. MMMMM!

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Nov. 14, 2008

I have made this bread for Christmas gifts and family consumption for many years (12+) My recipe calls for 3 Tbsp. of Poppyseed 1 1/2 cups of oil and instead of lemon it has 1 1/2 tsp. of 3 different flavorings (vanilla, almond, and butter) The glaze has 1/2 tsp of the same 3 flavorings with the sugar & orange juice. This is quick to make because you can just dump all the ingredients into your mixer and let them combine. I always put a sheet of wax or parchment paper in the bottom of my pans and always make 2 regular loaves. My family would send me home if I failed to bring this to Thanksgiving and Christmas get togethers.

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Ga.Mom

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 13, 2008

The bread was OK, but I won't make it again. I followed the recipe exactly, but was disappointed. I had hoped for a better result. The bread was very heavy--almost gooey, and the lemon flavor wasn't strong enough. Some of my friends who tried it liked the sweetness of it, but most said they preferred more tart lemon flavor and a lighter bread/cake.

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Emily M

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Ammon, Idaho, USA

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Lemon Poppy Seed Bread

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