Reviewed: Mar. 21, 2013

5 stars for this lovely loaf. Tasty, moist and just lemony enough for my tastes. I did change the poppy seeds to only a couple of tsp because my kids aren't too fond of them and I used lemon yogurt on the second batch as I ran out of plain. Still, excellent either way.

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Reviewer:

PATTISCHOOR

Cooking Level: Expert

Reviewed: Jan. 10, 2013

Nice flavour and good when fresh out of the oven, but left for even a few hours and it was really heavy.

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Reviewer:

Marlaine

Reviewed: Sep. 8, 2012

Unlike most of the other reviewers, I followed this recipe exactly. It took slightly more than 50 minutes to bake, closer to one hour. The texture was very moist, very lovely, however there were way too many poppy seeds! Very little lemon flavour, next time I will double the zest and see if that helps!

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Reviewer:

Lolo

Reviewed: Jul. 30, 2012

I totally health-washed this recipe and it still came out fantastically light & fluffy (as muffins). Used 3 c. WW flour + oat bran, cut salt to 1/2 t., cut sugar to 1/4 c. agave syrup+3/4 c. white sugar, cut butter to 2 T.+3/4 c. applesauce, left out lemon zest, subbed chia seeds for poppy seeds. So yeah very diff recipe but the base worked beautifully. Muffins were light 'n fluffy and very moist. 350 deg for 20 mins.

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Reviewer:

Healthy chef

Cooking Level: Intermediate

Reviewed: Jul. 25, 2012

Very good. I used 1/4 cup butter and 1/4 cup applesauce, 6 egg whites, 1 cup whole wheat flour and 2 cups all purpose flour, greek yogurt, fresh lemons and 1/4 cup poppy seeds (1/2 would have been too much, I think). Next time I will add a little more applesauce to make it more moist but it was delicious regardless. Thank you for this recipe!

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Reviewer:

rofayah

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jul. 23, 2012

Very tasty but a bit too sweet for my taste. Next time I do this recipe, I will cut the sugar to 1 cup only.

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Reviewer:

Mimi

Reviewed: Jun. 24, 2012

Just made this recipe. I, too used 1/2 cup butter and 1 cup yogurt. I used all the poppy seed called for and did not find it overwhelming. I did find 50 minutes way too long to bake at my elevation. I only baked 40 minutes and it was just a bit dry but very tasty. I will definintely use this recipe again.

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Reviewer:

Caligirl01

Reviewed: Jun. 12, 2012

Light and fluffy and delicious. I thickened up the icing slightly so it wasn't as runny. A popular choice!

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Reviewer:

KitchenDaniel

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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