This was absolutely delicious. That being said, I did make quite a few changes to the recipe, as enumerated below. - I used two regular loaf pans, and cooked at only 325 degrees, for the same length of time - increased poppy seeds to 2 1/2 tablespoons - used buttermilk instead of regular milk - added zest (I just used zest from one lemon) - increased lemon juice in bread to 1/4 cup - decreased sugar to 2 1/4 cups - for the glaze, I used powdered sugar instead of regular sugar. Then I used the listed amount of orange juice, but increased the lemon juice to about 1 tbs and used somewhere between a quarter and a half cup of powdered sugar, until I got the desired consistency and sweetness. - in preparing the ingredients, I mixed all the dry ingredients in one bowl, and the wet ones in another (mixing those at a low speed only as much as absolutely necessary) - I then combined the two taking care to only mix them for a short time, just enough to get rid of any big dry clumps. This prevents your batter from getting rubbery and keeps your bread fluffy and moist. Like I said, I made a lot of changes, but this was the best lemon poppy seed bread I have ever had. It was distinctly lemon in flavor (not overly sweet like so many lemon desserts, but still sweet enough), and the texture was perfect: melt in your mouth fluffy and light.
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This was absolutely delicious. That being said, I did make quite a few changes to the recipe,...