Reviewed: Feb. 25, 2009

Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2009

As a bread it was a sad failure...and I dont think I did anything wrong...but I also put it into tiny muffin tins to make mini muffins, and except for not greasing the pan enough (it has to be heavily greased) they turned out fine. I think I'll make them again. (And the batter is soooooo good....it almost didnt make it to the tin....)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HDCarleton

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2009

Tastes great! Good lemon flavor. Nice poppy seed crunch. My family likes it! I'd like to see about modifying it to whole wheat to make it more healthy...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bethany

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2009

This is delicious! Perfect! I changed the recipe a little to make it healthier: I only used 1/4 cup of butter and I used half a cup of apple sauce instead; I also used 1.5 cups self-rising flour and 1.5 cups wheat flour; 1.5 cups brown sugar instead of 2 cups of white sugar and I used a full cup of yogurt. I also used fresh lemon juice and rind -- not bottled lemon juice. I found that 2 medium sized lemons provided exactly the right amount of juice AND rind. I have no complaints about the lemon flavour -- it's just the right strength in my opinion. I like a present but subtle lemon flavour-- not too tart or overpowering. Baked it for 50 minutes -- it was quite dark on the outside (not burnt at all, though, just very golden), but I checked it at 40 and 45 minutes and it wasn't ready yet. Will definitely make this one again and again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Celly

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

It fell in! I followed it exactly, and I'm no slack when it comes to baking, but the sucker caved in during baking.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JamiemommaZR

Cooking Level: Intermediate

Home Town: Lebanon, Connecticut, USA

Living In: Willow Grove, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2008

The recipe gets 5 stars for taste but 4 stars for apperance. I doubled the recipe and made 4 loaves. The loaves didn't rise much and they sunk in the middle slightly. It may have been my mixing technique so I'll give them a try again another time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2008

I Didn't have yogurt so I used sour cream and substituted chia seeds in place of the poppy seeds. The bread turned out excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ghee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

Followed suggestions and made with 1/2 cup butter, and 1 cup yogurt. A little too much poppy seed for my taste. Will try with 1/3 cup next time. GREAT recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nycbaker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2008

This was fantastic! I made one loaf and twelve muffin/cupcakes using the suggestions offered in previous reviews, (ie. 1/2 cup of butter and 1 full cup of lemon yogurt, less than a 1/4 cup of poppy seeds, and the glaze suggested). The cupcakes went to everyone at work and they LOVED them, I've even had several people ask for the recipe. This one is going in my recipe box!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tarna

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2008

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Reesa

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ruth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2008

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Marlena C.

Cooking Level: Beginning

Living In: Cherry Hill, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Spot

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Adana, Adana, Turkey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2008

Excellent recipe. My favorite sweet bread by far!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

momof2boys

Cooking Level: Expert

Home Town: Canton, Michigan, USA

Living In: Fort Wayne, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2008

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

starmb79

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2008

One word, beautiful. So yum.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2008

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!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

BintSultan

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MDRIDDLE

Cooking Level: Beginning

Living In: Corpus Christi, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2007

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!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2007

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.

Was this review helpful? [ YES ]
1 user found this review helpful