The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 11, 2004
Everyone loves this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 19, 2004
Great moist loaf. I usually increase poppy seeds a bit, and add a tbsp lemon juice to the batter, and forgo the glaze. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 28, 2004
This is really good. I increased the lemon extract to 2 tsp, and it had a nice lemon flavor without being overpowering. I would only use the glaze if you were serving this for dessert. Fantastic recipe, and very easy to make.
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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: Mar. 7, 2004
This was a great bread to have in the morning or evening. It was gone in only one day!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 10, 2004
Very quick and easy to make. This recipe makes only 2 loaves not 3, unless you want really tiny loaves. I added some lemon zest to this recipe. It turned out good but not lemony enough for me. I may have to play a bit with the recipe, it was missing something. I didn't make the glaze for the top so that may have something to do with it. I would definitely make again though! Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 3, 2004
Very good. I will probably add more lemon extract from now on (as suggested in other reviews). I omitted the glaze and it was fine. I didn't think this was as good as the boxed mix I had been using, but my teenagers disagree with me!
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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: Dec. 22, 2003
AWESOME! I love this recipe. It makes a lot and I've been giving them as gifts.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 29, 2003
This was great. It stuck to the bottom of my pan, it was still good. thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 9, 2003
Fabulous! Moist and very lemony! I added fresh lemon zest and omitted the glaze. Increased the lemon extract to 2 tsp and kept the vanilla at 1 1/2 tsp, per suggestions. Wonderful, thank you!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 7, 2003
I made this into 24 mini muffins and 12 regular size muffins. This is very sweet, almost too sweet for me, but you can definitely taste the lemon (I used lemon juice, about 2.5 t). Also, the muffins turned out nice and soft, not soggy. All in all, a good lemon bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 8, 2003
Ahhhhh this is so good, ate it till I was ill and then ate more, even fiance who said "I don't like lemony baked goods" couldn't put it down. I made one giganto loaf, and upped the poppy seeds to a few heaping tablespoons. Also soaked the seeds in buttermilk for 2 hrs before starting. Thanks for the outstanding recipe!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 20, 2003
I have made this bread in several forms - large loaves, mini loaves (makes about 4) and muffins (24 regular-size). I have never used the glaze because the bread itself is sweet and moist enough. The most outstanding feature of this recipe is the batter itself. My husband called it "the best batter ever...it's like a batter milkshake!"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 30, 2003
tastes excellent and was a hit at my tea party but i think i'll put a little more lemon extract next time. wasn't quite lemony enough for me.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 9, 2002
I make this bread every Christmas for family and friends and they love it! The only thing I do differently is omit the almond extract and use only the lemon extract in the bread and add 2 TBSP of melted butter and lemon extract to the topping. It is best poured over loaves when warm. My friends love it so much that they give me big bottles of poppyseeds for my birthday!! :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 25, 2002
Wonderful bread!!! Made it last night and didn't use the glaze as I was freezing two of the three loaves for the holidays. It was still great! Wish I had followed one reviewers advice, however, and only made two loaves. My three are not as high as I would like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 21, 2002
This bread was WONDERFUL, it really hit the spot. I was out of orange juice so I didn't use the glaze and it was still delicious! It didn't make as much as the recipe said it only filled two 8x5s but still very good!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 16, 2001
I've tried several lemon poppy bread recipes over the years and this one is the winner! It is SOOOOOOOOOO good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 10, 2001
this was soooo yum! eaten and loved by all!
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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: Jun. 1, 2001
I didn't actually eat this bread, but I made it for other people. They loved it, and ate it as a dessert. I did though, taste the top of the bread, which has an orange type glaze, and it was wonderful. I could eat that all day long.
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