Recipe by IRENED
"This has a nice fresh lemon flavor. Makes nice muffins, also."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
This is delicious! Very nice lemon flavor. I cut the butter down to a 1/2 Cup and increased the yogurt to 1 Cup, and it still came out moist. I've been looking for a good lemon poppy recipe, and this does it for me!
This cake wasn't burned but it was really dark when I took it out of the oven. I had made a couple of changes to the recipe (using only two eggs, losing the poppy seeds and adding more lemon zest) but I followed the cooking times and temperatures properly so I don't see how that could have made a difference.
Anyway, to remedy this I sliced off the burnt-ish outsides, turned the cakes upside down and covered the whole thing in a glaze of lemon juice, icing sugar and a little butter. The cake soaked up the glaze so the outsides had extra sweetness, the inside was moist and tasty and the cakes smelled great.
I saved one of the loafs in the fridge and had it a week later, it was just as good as when it was freshly cooked.
If you're thinking of making this cake, go for it! It's very tasty and light and despite the mishap I had with the burning, I enjoyed it very much.
Like other members, I also cut the butter down to half a cup and upped the yogurt to one cup. Though I baked this in two round cake tins. When they were cool, I spread a lemon glaze (1 1/2 cups powdered sugar, zest of one lemon, 3-4 tablespoons lemon juice and a little water) over the top of the bottom layer, put down the top layer and drizzled the remaining glaze. Great cake with tea!
Wonderfull recipe! I baked mine in a bundt pan and sifted some powdered sugar on top. My girls loved it!
Seriously delightful recipe! I made 12 jumbo muffins, and had plenty of batter. It bakes up really light and lemony, great texture, not heavy like pound cake. Moist, sweet, delish! It's a keeper!
I put 1/2 cup of margarine as opposed to 3/4 cup, and added a whole cup of yogurt instead. AND, it was mixed berry yogurt. Let me tell you...they were DELICIOUS. I will definitely be making this again.
The recipe turned out great but did not have enough lemon flavor. Since I omitted the zest because of personal preference, I added more lemon juice but obviously not enough. Instead of making 2 loaves I made 1 plus 12 muffins. I agree that there are way to many poppy seeds. Will definitely make again just fine tune it to my taste.
This is good, but I wish it had more lemon flavor. I even added some lemon extract. But it was still good. I used half whole wheat pasty flour and half applesauce for the oil. I made half the batch into mini muffins (24) and my kids just ate them up- they loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Poppy Seed Loaf
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 71
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a sweet poppy-seed bread with almond and orange flavors.
See how to make light, lemony cupcakes from scratch.
Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.