The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 5, 2009
This very quickly became a family favorite, we love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 25, 2009
This recipe is great just the way it is!
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Home Town: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: May 15, 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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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: May 4, 2009
It turned out very dense! I'm not sure how?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 28, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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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Home Town: Parksley, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 20, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 18, 2009
A+ for flavor. A+ for ease. My 6 year old asks for this all the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 12, 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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Cooking Level: Intermediate

Living In: North Pole, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 16, 2008
wonderful for christmas gifts in little loaves!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Expert

Home Town: Orem, Utah, USA
Living In: Ammon, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 9, 2008
This went over well. Its not a favorite but still well liked. I made a few changes based on previous reviews. Increased the poppy seeds to almost a 1/4 cup. Used 1/2 lemon juice instead of lemon extract n the cake and decreased the milk to 1 cup. Decreased the oil to 1 cup and used half oil and half applesauce. Added 1 T lemon zest and 1/2 tsp. baking soda to cake batter. Baked in Bundt pan @ 325 degrees for 1 hour 15 minutes. Decreased sugar to 2 cups. Came out great and didn't stick to the pan at all. Probably make again the next time we're in the mood for lemon-poppyseed flavored something:)
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Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA
Living In: Alabaster, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 18, 2008
Love this bread, and my husband raved about it. Took the advice of previous reviewers and made a few changes: used 1/2 cup of lemon juice instead of extract, and used confectioners' sugar for the glaze. Also, I used 1/2 cup applesauce as a substitute for 1/2 cup of the oil. Thanks for the great recipe!
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Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 18, 2008
This bread was pretty good but it definenetly needed more lemon in it. I added more then it said so and i could still hardely taste the recipe. It also didnt rise as much as i had hoped so it was a little bit flat. Overall this is a pretty good recipe.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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Reviewed: Jul. 13, 2008
I made this without the glaze and it was so good. I doubled the lemon extract to get a really nice lemon flavour. I also baked it at 325 F. I think next I will use only 2 loaf pans because it really didn't rise too much. I will definately make this again.
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Photo by Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada
Living In: Sarnia, Ontario, Canada

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