Reviewed: Mar. 8, 2012

I love this recipe, so moist and not too sweet. Gave as gifts' everyone loved them.

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Reviewed: Jan. 25, 2012

I substituted 1/2 cup sour cream and 1/2 cup greek yogurt for the cup of the yogurt. I also added 1 tsp of lemon extract for a stronger lemon taste. Thanks for the recipe!

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Joanne

Reviewed: Jan. 6, 2012

I am only giving this four stars for two reasons: 1) it was a tad dense and 2) I didn't follow the recipe to a 'T'. I used half olive oil for half of the melted butter. I didn't have lemon, so omitted the zest. I also didn't have almond extract, so omitted that too. I cut down the sugar by 1/4 cup. I also baked in a 9" loaf tin, for about 1 hour at 350 F. Finally, as per other reviews, I doubled the poppy seeds and was so glad I did - 1 tbsp certainly is not enough! It was a nice end result but not the best I've had. Thanks!

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Reviewer:

Diana Moutsopoulos

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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

Reviewed: Dec. 20, 2011

Very good. I did double the poppy seeds as other reviewers recommended. I also added some lemon juice, about 1 teaspoon to bump up the lemon flavor. The end result is a very nice bread. Next time I might add a lemon glaze or add even more lemon juice.

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Barb

Cooking Level: Intermediate

Reviewed: Dec. 15, 2011

These didn't have much lemon flavor at all. Thought that'd be the case when I looked over the ingredients. I made two different batches; one with lemon juice in place of the almond extract and the other just as the recipe reads. I think the almond extract is a must. I added 2Tbs of poppy seeds in both batches which was a good amount. It's a moist bread that I would call "poppy seed bread". I did add a lemon glaze which made all the difference - 1 1/2 cups powdered sugar, 3 Tbs fresh lemon juice, and 1 lemon zested. I made this in a mini loaf pan and got 12 total (one pan makes 8).

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Reviewer:

sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Dec. 5, 2011

Easy, tasty. I used lemon extract instead of almond extract and TWO tablespoons of poppy seeds instead of just one. One is not enough for three mini loaves.

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Joanne

Cooking Level: Expert

Living In: Shirley, New York, USA

Reviewed: Oct. 25, 2011

I followed the list of ingredients & instructions exactly, but I baked all of it in one 9" loaf, instead of 3 mini loaves. Baking time was longer as a result, of course. I baked it at 175 degrees Celcius. Took about 40-45 mins. Turned out lovely. Smelled & tasted really good! Thanks for a great recipe :-)

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Reviewer:

Hui Min

Cooking Level: Intermediate

Home Town: Ipoh, Perak, Malaysia

Reviewed: Sep. 29, 2011

Made this into muffins. Very god recipe!

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Reviewer:

abbeyalderson

Reviewed: Dec. 23, 2008

These are so good! They are not too sweet, but still have a lot of flavor. I forgot to add the vanilla and almond extract to the first two batches I put in the oven and they still turned out great. I just added it to the last bit of batter in the bowl, and I'm sure those will turn out great as well.

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Angela

Home Town: Victoria, Texas, USA

Living In: Pflugerville, Texas, USA

Reviewed: Nov. 21, 2008

Very easy to dump all ingredients into one bowl and mix together. These are so cute and delicious. We cut back a little on the sugar and they were sweet enough, we used 3/4 cup. We added 1 1/2 tablespoons of poppy seed instead of the one. We substituted lemon juice 1 tsp instead of the 1 tsp of lemon peel as we did not have it.

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