Reviewed: Oct. 29, 2009

MMMMmmmmmmm so good. I just finished making these and I made them as muffins and baked for 20 min. they were done perfect. The only changes I made were to reduce the poppyseeds to 1/4 cup as per other reviews and that was plenty also added 1 tsp. lemon extract. Also I made the vanilla glaze recipe and topped it with that. Delish

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floritism

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Reviewed: Oct. 24, 2009

Very good. I have made it several times and it is always hit. Thanks for the recipe.

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suzanne

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

I tried several recipes and this is the best. Thanks IRENED! I was looking for a lemon loaf recipe that did not require extracts (almond, lemon, vanilla, etc) but simply lemon rind and juice, and I found it here. I did not change any ingredient or amount. My only change/suggestion is that if you want a lighter/fluffier loaf you should separate eggs - the yolks are added to the sugar/butter batter and the whites are whipped (to add air to the mix) and folded in just to incorporate at the end (when everything is already mixed)(do not overmix after you add the whites, otherwise this procedure has no purpose).

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Ricardo

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Reviewed: Oct. 10, 2009

Very tasty! I used 1/2 whole wheat flour, and substituted 1/2 the butter with strawberry yogurt like another reviewer did, and it came out perfect! Too many poppy seeds for me though, and I agree with the subtle lemon flavor that another reviewer said, but still very tasty!

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staramy

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Reviewed: Sep. 22, 2009

4 stars with the recommendations for the yogurt and butter. I did swap out the butter for unsweetened applesauce. Even though I used lemon flavored yogurt, the lemon flavor was too subtle. I added 1 tsp of lemon extract. The DH gave it two thumbs up.

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Cornpop

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Sep. 1, 2009

Very good!

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Jane Dough

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

Everyone loved this cake (I baked it in a bundt pan). After reading some reviews, I too used 1c yoghurt and 1/2c butter. I reduced the poppy seeds down to 40g, and thought that was a perfect amount. Next time I'm going to add a bit more lemon zest

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honey chile

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

I hit at work. Will definitely be making again.

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bigred66

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Reviewed: Jun. 29, 2009

Very good, I used more lemon zest and added a tablespoon of lemon juise, think I will add more next time as I thought it could be more "lemony". My boys loved it!

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dlbeeson

Cooking Level: Beginning

Home Town: Meridian, Idaho, USA

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Reviewed: Jun. 8, 2009

This was great. Next time I will add more zest for more of a lemon flavour. I only used 1/2 cup of butter and upped the yogurt to 1 cup. I think this would be really great with a lemon glaze on top as well.

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photon

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Reviewed: May 27, 2009

I just baked this today. It is SO good. I substituted mixed berry yogurt for the plain and only baked for 42 minutes, but those are the only changes. I am not a huge lemon fan, so this bread was perfect for me. Not too tangy. I will definitely keep this recipe. Yum.

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bake4kids

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Reviewed: May 14, 2009

simply great!!

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lola1972

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Reviewed: Apr. 18, 2009

If you are looking for a poppy seed bread recipe that is more like "bread", not cake, this is it. I use 1 cup of sugar and 1 cup of Splenda and I add a 1/4 cup of lemon yogurt to the plain yogurt, decrease baking time to 40 minutes.

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J.J.

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Reviewed: Mar. 24, 2009

I made these with whole wheat flour and sucanat (organic brown sugar) and made them into mini muffins and baked for 12-15 min. I only bought 1 lemon and found to get 3 tbsp of lemon zest you need at least 2 lemons. Had pretty good flavor but I think with the lemon zest from another lemon it would be even better. I also only used about 1/4 cup of poppy seeds, 1/2 cup would have been too much. Also used 1 cup of yogurt and only 1/2 cup butter as other reviewers suggested.

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lau57

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Reviewed: Mar. 21, 2009

I wanted to change this recipe to be a little less caloricly dense and get a bit more fiber. I subbed in splenda for the two cups of sugar, fat free plain yogurt Instead of regular, and did half and half all purpose flour and whole wheat flour. I also used extra virgin olive oil instead of butter. I like an extra lemon kick also so I added a teaspoon of lemon extract along with the recommended amount of juice. I also cut back the poppy seeds to 1/2 cup. I also cooked it in a decorative bunt pan for kicks. Everything turned out great. Of course it will not taste exactly like the original recipe, but it is a good start to a more spot one low-cal replication. My friends and family enjoyed it. Next time I will try a bit more lemon extract and probably a half a cup less splenda.

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smwalk

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Reviewed: Mar. 16, 2009

this was easy, and tasted great! I did add less sugar,however it was an excellent recipe.

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kleine

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Reviewed: Mar. 13, 2009

I cut this recipe in half and it made 11 muffins. I used vegetable oil instead of butter (reduced amount as other reviewers did) and upped the amount of yogurt (also like other reviewers). The taste is lovely and my picky three year olds loved them. I will make again.

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Andij101

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

This is a really great recipe, I will definitely make it again! The yogurt was a nice touch. I added a little more yogurt, more lemon juice, and less poppyseeds per the other suggestions. Also used half wheat flour and half white flour and still turned out well. Would be great with a glaze on top. Kudos :)

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kt10

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Reviewed: Mar. 3, 2009

They were good. I couldnt taste the lemon, but they were still good either way.

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Sasha

Cooking Level: Beginning

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Reviewed: Feb. 25, 2009

Yummy!

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charli_1544

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Lemon Poppy Seed Loaf

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