I made this bread and it is delicious! Heeding the advice of other reviewers, I omitted the lemon extract and used the zest of two lemons and the juice of two and a half (because my lemons were very small). I also upped the poppyseeds to four rounded tablespoons, but only because I'm a poppyseed freak. I baked mine in a 9-inch round pan for about an hour and 10 minutes. I also didn't make the glaze because the cake is sweet enough without it. In future, I may cut down on the sugar if I want to make the glaze.
My only complaint is that the texture is quite heavy, though that may be my own fault for cutting a slice while it was still steaming hot (I couldn't help it, it smelt SO good!). The next time I make this, I may:
a: let it cool completely before cutting into it.
b: try cutting the oil in half as one reviewer suggested and mixing it only until the batter just comes together, like a muffin.
Either way though, it's still a fantastic recipe, kudos to you, Margie, and thanks for sharing!
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?