I used lemon yogurt instead of plain, and since I hate zesting lemons and was in a hurry I used 1 T of lemon extract in with the yogurt and lemon juice. I also added a few drops of yellow food coloring because the batter was not yellow at all, and it came out great - just like you buy at the store, but better!

Really good. As another reviewer had said it wasn't lemony enough, I chose to make it with lemon yoghurt. I took it to a softball tournament my teenage daughter was in and the whole team loved it.

Moist and lemon-y ... exactly what I was looking for! I wanted a distinct lemon flavor, so after reading other reviews, I used the zest of 3 large lemons, along with their juice (equalling almost 1 cup of lemon juice). I also dusted the bottom of my pans with white sugar, so that they would have a sweet crust. My loaves were perfectly done in 40 minutes, so you might want to keep an eye on them towards the end of baking. A fantastic recipe! Thank you, thank you!

Super lemon poppy loaf...and I have tried a few. Lemon flavor was just right and it went very well with the Microwave Lemon Curd (recipe from Allrecipe.com). Highly recommend it...no changes needed.

Excellent recipe. My favorite sweet bread by far!

Excellent loaf. Followed recipe exactly but subsituted yogurt for low-fat sour cream. I used 1/4 cup of poppy seeds but could have even used slightly less. Cake came out light and fluffy - Half way through baking I placed foil over loaves to prevent over browning. Highly recommend trying this cake!

One word, beautiful. So yum.

Like other members, I also cut the butter down to half a cut 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!

This is a wonderful recipe! A perfect compliment to a cup of coffee or hot tea. I used lemon flavored yogurt instead of plain and it had just the right amount of lemon flavor.

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!

I like the suggestion to cut the butter and add more yogurt - will try next time. I made the mistake of making less than half the recipe, and it was too small. Nice flavor though. I think next time I'll add more lemon juice and zest.

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 tried out this recipe this morning- it took a while to prepare and put together, but 10 minutes after it was put in the oven the apartment smelled like lemon-cream. It was delicious! Unlike many people that reviewed this recipe- I followed it to a T. I figure its better to try it, and then make adjustments that I see fit. I DID notice that it took longer than the 50 minutes in the oven, the middle was still liquid-y when I checked it at 45min. I left it in for a bit over an hour, then was scared that the edges would be a little burnt. We've enjoyed a slice already since then- it was beautiful. Im just hoping it doesnt dry out too quickly- if it does, dont worry- I'll let you know!!!!

I halved the recipe to make one 9.x5" tin (tins what we call them in the UK) - I found the cake a little small actually - but that aside it was a lovely recipe - will def make again. Followed ingredient quantities to a T. A tad sweet for me, but others said it wasn't too sweet. I think the yoghurt is key for the moistness. I might try it with 50g less sugar next time....all that said. Very nice though.

It was beautiful to look at, but for some reason mine had almost no lemon flavor at all.

My husband and family really enjoyed this!! Even without the poppyseads. (where can I buy them???) I made this in mini-loaves (8) and baked them for 1/2 an hour. Will be making again as soon as strawberries are in season!

Very moist and was a huge hit at church coffee hour. I added and extra 1 tsp. of lemon extract, but it still wasn't lemony enough for my taste buds. Will definitely make again.

It was a little dry. i changed things up used shaved chocolate instead of poppyseed, and added some Vanilla. Next time i will add 1/2c more yogourt.

made a bit more than i expected. very yummy, though. i added slivered almonds on top.

i made 12 large muffins and they turned out BEAUTIFULLY. i substituted half of the butter for applesauce to make it healthier. I also used lemon AND lime juice since i didnt have enough lemons. these muffins freeze really well...i would definitely make these again