Reviewed: Mar. 12, 2012

Very good; I took other people's recommendation, doubling the lemon zest and adding juice of 1/2 - 1 lemon.

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Reviewed: Nov. 15, 2011

This is at least 4 of 5 stars. Not sure why I didn't give it 5 stars, but it has been a while since I made it. I just remember loving it and so did my husband who doesn't particularly like lemon in his food. We loved this Poppy Seed Lemon Loaf and will make it again.

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Laur

Living In: Rogue River, Oregon, USA

Reviewed: Oct. 31, 2011

Perfect as written - thank you for a great addition to my files which are bulging!!!

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 15, 2011

Great recipe! The yogurt really makes for a good, moist cake and I make this recipe at least a couple times a month - my husband and his buddys all really love it. I alter it slightly, though - i actually add the grated zest of an entire lemon or two if they are small, plus i add about half a teaspoon of lemon extract. this really kicks up the lemon flavor. I then use the juice of the lemon(s), add confectioners sugar until it is nice and soupy, and pour it over the top of the loaf within 5 min or so of coming out of the oven for a really quick and easy glaze that soaks in and makes it even more flavorful. Also, I don't have the small loaf pans, so this recipe makes one good sized 5x9 in. loaf and I leave it in for 40 min instead of 35.

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melin

Reviewed: Oct. 13, 2011

This was average. As others pointed out, a 1/2t lemon "peel" isn't going to do much. I used 1t lemon extract, and there still wasn't a noticable lemon flavor. Perhaps the vanilla and almond extracts are cancelling it out? Not sure. In any case, the end product was a too dense for me. I'll find another recipe.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 9, 2011

I swap out the vanilla extract for lemon extract. Even fresh lemons don't give enough zing. Extract is more intense. For this recipe, replace both extracts for the lemon one.

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Alison

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

Reviewed: Aug. 26, 2011

i added the juice of half a large lemon which may have brightened the flavor a bit, but the recipe didnt provide the lemon flavor i had hoped for.

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Liz

Reviewed: Aug. 11, 2011

I added the zest and juice from a whole lemon and I could still barely taste the lemon flavor. The wet batter was super lemony, but it definitely baked off. Next time, I'll add more zest and juice to up the lemon flavor. A great base recipe, though!

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sarah

Reviewed: Aug. 11, 2011

Made these into muffins, but made no other changes. They were terrific, tender, and delicious. Enjoyed by all!

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Aug. 4, 2011

I also went for the healthy options. I substituted the egg with 1 banana, 2/3 cup milk instead of yogurt, same amount of canola oil for butter and I didn't have almond extract. I used the zest and juice of 1 whole lemon. I baked them as muffins at 350 degrees for 18-20 mins. Turned out GREAT! I will be keeping this recipe :)

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