Reviewed: May 13, 2012

Not sure why this recipe has only four stars because it is so darned good. I will admit though that this is much better as two loaves than it is as a bundt.

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Reviewer:

leaffan

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Scarborough, Ontario, Canada

Reviewed: Apr. 28, 2012

Very little lemon flavor, odd texture, and the batter fell. Threw the whole thing out and bought a lemon loaf at the grocery.

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Reviewer:

sjemason

Cooking Level: Expert

Reviewed: Apr. 25, 2012

I didn't realize how many lemons you would need for this recipe, I only ended up using the zest from one lemon, and it turned out fantastic!

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Reviewer:

Donna.Stinson

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 4, 2012

Soooooooooo good! I followed the recipe to a T, except I used a bundt pan and increased baking time by about 40 minutes. I made a lemon juice drizzle to go on each slice as it is served. Just the right amount of lemon flavour and poppy seeds. Definitely will be making this again!

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Reviewer:

Adriana

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

Reviewed: Jan. 30, 2012

Not very good, crumbly and not flavourful at all. Had too pretty much re-create the recipe the second time. Not making it again!

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Reviewer:

Vivian

Reviewed: Nov. 8, 2011

EXCELLENT, GOING TO GIVE THIS AS CHRISTMAS PRESENTS.

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Reviewer:

Shirley

Cooking Level: Intermediate

Living In: Alton, Illinois, USA

Reviewed: Oct. 24, 2011

This loaf has real flavour and was easy enough to make. However, we found the texture to be quite dry. This may be down to differences between yoghurt in America and Britain (our yoghurt tends to be thicker and richer here in the UK), or something about the recipe itself. If I made again, I'd be tempted to try the recommended alteration of increasing the yoghurt and decreasing the butter, just to see if that helps. Overall, though, lovely flavour, nice crisp texture on the outside, and I love poppy seeds, so definitely not too many for me!

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Reviewer:

MSFLISS

Reviewed: Oct. 7, 2011

My Husband loves this recipe. The only change I made was using sour cream instead of yogurt as that is what I had on hand. I also cut the baking time by 5 minutes as my oven tends to run hot. Thanks so much for the great recipe!

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Reviewer:

FUZZBALL

Cooking Level: Expert

Living In: Brampton, Ontario, Canada

Reviewed: Sep. 18, 2011

These are not rated highly enough imo. They are wonderful and moist. Lemon-flavored baked goods are the sort of thing that are subject to personal preference. Some like just a hint of lemon and then there are those who are like me - I want so much lemon that it makes me pucker up! So I add lemon extract and generously measure that 1/2 C of juice and zest. Also, I add a glaze of lemon juice and powdered sugar to the tops of the muffins when they've cooled a bit. My kids LOVE them.

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Reviewer:

TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Aug. 28, 2011

Delicious!! Made exactly as is but I added 3/4 tsp of lemon extract. NOTE: you need two lemons for this recipe to get the 1/2 cup and 3 tbsp of rind. And it takes 20 minutes to make the muffins

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