Reviewed: Jul. 12, 2007

I took several suggestions from other postings and made the following changes. I used 1/2 c. of fresh lemon juice and the zest from one lemon, 1 c. of milk, used 3 T. of poppy seeds, decreased the oil to just over 3/4 c., and cut the sugar to just 2 c. I did not use a glaze at all, and I think the lemon flavor is just right! Good dense texture (which I like in a bread), and not too crumbly or too sweet. I made these 2 days ago, and it is better today than yesterday. This would be a good base to add blueberries or raspberries to in place of the poppy seeds! I may try that next time. Overall, very good.

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KRYSTIELYNNE

Home Town: Dixon, Illinois, USA

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Reviewed: Jun. 3, 2007

This recipe was very easy, but didn't have as strong a lemon flavour as I'd hoped.

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Andrea V.

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: May 4, 2007

Great recipe, but I feel it can be improved. I added the zest of one lemon and the juice of two lemons (I decreased the amount of milk to make up for the extra liquid) and doubled the amount of poppy seeds. The natural lemon flavor, in my opinion, makes a better bread than the extract alone. I also used the lemon and vanilla extract called for in the recipe and 1/2 tsp. of almond extract. Also, definitely use confectioner's sugar rather than granulated sugar in the glaze and heat the OJ up in the microwave to assist with melting the sugar. I used a bundt pan sprayed with cooking spray w/flour on 325 for exactly one hour, and the bread was perfectly done. My oven is a little hotter than most, so 340 would probably work in a normal oven. I let the bread sit in the pan for 10 minutes then dumped it onto a cooling rack and glazed it. After it cooled, I wrapped the bread in plastic wrap and let it sit out at room temp. overnight. It is incredible this morning!!!

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Apr. 23, 2007

This lemon poppy seed bread was great! Best i've ever tasted and i got so many compliments on it. I just made a couple changes. I was out of vanilla extract so i used almond extract. I also squeezed half of a large lemon into the cake batter before i poured it into the pans. For the icing, i also used almond extract and i squeezed another half lemon into the mix. It was great!

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SPLILLY7

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Reviewed: Apr. 15, 2007

Delicious! Unbelievable, don't change a thing.

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Karen J.

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Reviewed: Apr. 8, 2007

This was better than any lemon poppy seed bread/muffin that I've *ever* had...thank you for sharing!

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Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Apr. 5, 2007

Everyone loves this! I've been asked a dozen times for the recipe. I took the advice of other reviewers and decreased the oil to about 3/4 cup, and added zest & juice from one lemon. My first batch was too dark on the bottom and sides, so I decreased the temp to 325 degrees and baked two loaves for an hour. Delicious!

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SC

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Reviewed: Apr. 4, 2007

Good recipe, but please use REAL LEMON JUICE. The extract doesn't impart any lemon flavor. I use a full 1/2 cup of lemon juice (the bottled juice is perfect for this), 3 teaspoons of poppy seed and buttermilk instead of regular milk. The buttermilk improves the texture of the bread, creating a lighter, fluffier version. If you like your bread a little denser, than stick with regular milk. I baked mine in 2 loaf pans instead of three. For the Glaze: 1/4 cup orange juice, 4-5 tablepsoons powdered sugar. Don't use original recipe for the glaze, it's way too sweet. Always use powdered sugar when making a glaze for ANYTHING. (3 star for original recipe, 5 stars for alterations. Great base recipe though)

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 27, 2007

Wonderful!

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Jan. 23, 2007

Oh YUM!!! I made 1 loaf (60 mins of baking) & 12 muffins (25 mins of baking) from the batter. After reading all the reviews, these are the changes I made...I used 3 Tablespoons of poppy seeds, in addition to the lemon extract, I added the juice & zest from one fresh lemon. I cut the sugar to 2 cups in the batter & to 1/2 cup in the glaze, and cut the oil to 1 cup. I microwaved the OJ to help dissolve the sugar. These muffins were SO moist and delicious!!!!!!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Jan. 8, 2007

This is a really great recipe. I tried it a couple times and I only had a problem with the glaze. The first time I tried putting it on, the sugar didn't melt. I'm not sure if it is supposed to be like that or not. The second time I made it I cooked the glaze just long enough to make the sugar melt so that when you took a bite it wasn't gritty. As long as you don't drench the cake in the glaze it isn't too sweet, its just right.

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MAPALICOUS

Cooking Level: Expert

Home Town: Arbuckle, California, USA

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Reviewed: Aug. 11, 2006

I have made this recipe many times now and after tweaking with ingredients, I think I finally found perfection! I found that I had to increase/decrease some ingredients: I cut the sugar by 1/2C, increased the Poppyseeds to a 1/4C and I used 1/2C of real lemon Juice instead of the extracts as it has more flavour. I also put the rind of a lemon into the batter.(I also always mix my ingredients by wet then mix dry into it) I baked mine in a bundt pan for 1 hour & 10 min. It baked beautifully and turned a nice golden colour! Instead of the glaze I sifted Icing sugar on top. It was very pretty and tasted nice too.

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 26, 2006

Liked the fact the recipe called for oil - makes for a moist loaf. I didn't use the glaze, the lemon flavour wasn't noticable. Next time will try the real lemon juice with the zest as suggested previously. Is super easy to whip up.

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RhondaY

Cooking Level: Intermediate

Home Town: Dryden, Ontario, Canada

Living In: Morden, Manitoba, Canada

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Reviewed: Jun. 1, 2006

I went with others and added a total of 3 TBLSP of poppy seeds. I increased the oil to 1 1/4 cup. I also omitted the extract and used the juice and zest of 2 lemons instead. It was wonderful!! With the changes, you will love it!

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: May 25, 2006

I used an extra tablespoon of poppyseeds - and I used lemon juice instead of the orange juice for the topping. I ended up baking one large loaf - it came out moist and very flavourful - everyone loved it! Mmm...

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: May 25, 2006

super easy..may add a tablespoon of fresh lemon juice for added kick

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M. Bailey

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Reviewed: May 12, 2006

I give this bread 3 stars with the additions of the lemon zest and some of the fresh lemon juice added. THE GLAZE IS WAY TO SWEET!No need for extra calories and sweetness. Will try another recipe.

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chubss

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2006

This is a fantastic recipe. I made 12 large muffins and one loaf (cook muffins less time). I made them as part of a brunch today and everyone loved them. The glaze is a fantastic finishing touch!

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kccook

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Mar. 31, 2006

I used the zest of 2 lemons in the bread and added more lemon extract. I would add more poppy seeds the next time but there were still enough. I did make the glaze and used the lemon juice from the 2 lemons and added the zest of a tangerine I had hanging around with 1/4 orange extract. This made a very nice glaze. The bread is sweet with the glaze; more like a dessert bread but none the less it is delicious. The lemon juice helped cut down a bit on the sweetness by using it in the glaze. This is a very nice gift to give away. I made 2 loaves; the stated recipe if making 3 loaves would be very thin I think. Had to bake about 65 minutes by making it into two loaves. Would definitely make again by making the above modifications. Great way to get rid of lemons that are kind of hanging around. I didn't really have problems with the sticking. I brushed on the glaze and ran around with a knife several times and used a pancake turner to help lift it out.

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