The reviewer gave this recipe 5 stars. This recipe averages a 4.59 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 4.59 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 4.59 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 4.59 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 4.59 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 4.59 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 4.59 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 22, 2008
I'm giving this four because the flavor was good but it's not a perfect recipe. First off it's more like a cake or pound cake then bread- but we knew that from the amount of sugar. Secondly it only makes 2 loaves not three. Third I found the edges to be a little dark by the time the middle was done(just like in the current picture). Delicious but it's only called bread because of the loaf pan.
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Cooking Level: Expert

Home Town: Aurora, Illinois, USA
Living In: High River, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 19, 2008
in response to the first post- don't add both lemon juice and buttermilk. They are both acidic and will dull the effect of the baking powder. Instead, add the lemon juice (I'd use only 1/3 cup) to plain milk (the amount originally suggested) in a measuring cup. This is the old fashioned way to create "sour milk", which will yeild you a very moist, rich cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 12, 2008
I made a half recipe just to try it. As with other "bakers", I tweaked the recipe a bit; used juice and zest of a large lemon, 7 oz. Greek yogurt, and added 1/4 teas. baking soda. I still used the flavoring of both the lemon and vanilla. The aroma is amazing while it's baking, and tastes even better. A true keeper for my collection. Next time I will try making muffins and not using the syrup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 1, 2008
Delicious!! Just like what you would find in a coffee shop.
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Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 9, 2008
excellent I added lemon juice as some suggested to enhance the lemon flavour and it turned out great. I will make again.
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Cooking Level: Intermediate

Living In: Comox, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 12, 2008
Tried this recipe today. Followed other's suggestions of using 1/2 cup of lemon juice, but I also put in the extract. Very good. Made one loaf and 8 mini loaves. I baked the mini loaves for about 45 minutes and the regular loaf for 65 minutes. Both of us liked it; I'm giving it 4 stars because I would not have liked it as much without the lemon juice; we like lots of flavor in our sweet breads. I did not make the glaze, however.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 11, 2008
A very good recipe for quick and easy Lemon Poppy Bread. I took advice from MommyFromSeattle and used buttermilk, real lemon juice and extra poppy seeds. Also, I substituted tangerine for orange juice, and it turned out nice!
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Cooking Level: Intermediate

Home Town: Auburn, Alabama, USA
Living In: Mary Esther, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 4, 2008
This bread was delicious. I have made it with and without the glaze. It is great either way. I receive rave reviews every time I make this bread. Most people think it is a cake since it is so moist. People tell me it is the best lemon bread they have ever had. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 21, 2007
This bread was a Christmas tradition growing up at my house, It was always the gift for the neighbors. My recipe and this one are almost identicle. A few differences, I use almond extract instead of lemon, also add 1 /12 tsp of buter extract. When making the glaze use frozen orange juice concentrate, this makes the glaze a much better consitancy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 4, 2007
I love this recipe. I've made it several times. I added 2T poppy seeds and cut out the 1/8C oil. I baked it for 40-45 minutes in 5x3" tins and got seven small loaves.
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Cooking Level: Expert

Living In: Cooperstown, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 29, 2007
I thought this came out pretty well. It is moist and the texture feels light even though the recipe calls for a lot of oil. My one complaint is that it wasn't lemony enough for me. In addition to the extract, I added the juice of one whole lemon and still it wasn't as noticeable as I normally like. My only other complaint was the glaze. I would have preferred a powdered sugar icing instead...this one was more like a syrup that you pour over to seep into the bread. If you like the idea of the syrup, I would advise poking a few holes in your bread with a toothpick to facilitate the syrup absorbing into the bread. If I made this again, I may skip the syrup all together and opt for an icing. I made this into 16 mini-bundts and one large loaf. I don't think there is enough batter for 3 loafs though...
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 18, 2007
After reading the other reviews I used fresh lemon juice and lemon zest in place of the lemon essence. The lemon juice worked great but the zest, I found, was too overpowering. Trying to be healthy I substituted apple sauce for the oil and cut back on the sugar. The texture of the bread was dense and moist but I thought it was really yummy like that, after the initial taste of the zest! I also used the glaze but used fresh lemon juice in place of the orange juice because I didn't have any. I think if I ever want to make this for people other than my family I will try the original recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 1, 2007
Just made this recipe - without the glaze - and it tastes delicious. I cut the recipe by thirds, intending to only make 1 loaf. It worked out okay, texture-wise, but the loaf is only about 2 inches tall. So next time I would probably make 2/3 of the recipe so that the loaf is taller. I'll definitely make this again and next time I'll be sure to have some orange juice on-hand so I can try the glaze.
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