Reviewed: Jan. 30, 2010

Brilliant! I used lemon yogurt to punch it up a bit and topped it with a lemon drizzle. Also I made muffins not cake. Thanks!

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Reviewer:

JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Jan. 27, 2010

Made into mini loaves. When one of them came out of the oven, I poked holes in it and poured over some Limoncello. As is, the loaves did not have enough lemon punch for me. Good, but not what I wanted. Better when soaked with the Limoncello. ;)

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Jan. 3, 2010

I decreased the butter and increased the yogurt (used fat free, which wasn't a problem). I also used a lemon glaze. I omitted the poppy seeds out of personal preference. It was moist and flavorful, but just not lemony enough for me. Maybe I need to use more lemon juice and zest next time. If there was just some way to get the glaze IN and THROUGHOUT the bread. The kids liked it!

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Reviewer:

Anissa

Reviewed: Dec. 3, 2009

My first lemon poppy seed loaf turned out great!

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Reviewer:

CrystalCooks

Cooking Level: Intermediate

Home Town: Collingwood, Ontario, Canada

Living In: Kingston, Ontario, Canada

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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Reviewer:

floritism

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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Reviewer:

suzanne

Cooking Level: Intermediate

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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Reviewer:

Ricardo

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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Reviewer:

staramy

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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