Reviewed: Sep. 23, 2009

Oh yeah!!! I was trying to figure out how to make the same kind of bread that my grandma makes - and this is it!!! The recipe was enough to make two loafs in a 5x9 pan - so I gave one loaf as a gift. It took about 20 minutes longer in my oven - but turned out GREAT!

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alohalika

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Reviewed: Sep. 20, 2009

I've made this recipe twice and everyone loved it. It took a little longer to bake than the directions said, and I added about 1/2 tsp of almond extract. Delicious and easy! This will definitely be one of my go-to recipes.

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SC

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Reviewed: Sep. 12, 2009

This is so easy and so delicious!! It definitely takes longer to cook than stated on the recipe, but it turns out great. I debated on adding a glaze like so many reviewers suggested, but it doesn't need it! It is great on it's own!

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Heidi Claire

Cooking Level: Expert

Home Town: Longview, Texas, USA

Living In: Pryor, Oklahoma, USA

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Reviewed: Sep. 2, 2009

Very good recipe. I made them in small tins and it made 7 of my small tins. I made them for our church's welcome bread. Very easy also, one of the best quick breads I have tried.

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BRUBBIE

Cooking Level: Expert

Home Town: Richeyville, Pennsylvania, USA

Living In: Newport News, Virginia, USA

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Reviewed: Aug. 9, 2009

Loved it! Very light and fluffy. It would be good on it's own, but I opted to make a glaze for it. I mixed together powdered sugar, orange juice, lemon juice, vanilla and almond extract. I then poked holes in the bread and poured the glaze over it and spread it out with a spatula. Turned out great!

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HARTMR

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

Awesome! Awesome! Awesome! Tested recipe for a bridal shower and it is a KEEPER. Instead of the 1 C of water. I used 1/2 C of Real Lemon Juice and 1/2 C of water. I added about 1 teaspoon of pure lemon extract to the water and lemon juice before putting it into the dry mixture.

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Bobbie

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

I make this recipe with yellow cake mix and instant vanilla pudding. Another tip I received from my aunt who's been making this for years, is to make sure the water is hot. This recipe is a sure hit and always gets rave reviews! Enjoy!

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TJ

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Reviewed: Jun. 19, 2009

Make recipe exactly as is. This is a cake bread, or "quick bread." It is excellent and was the hit dessert at a BBQ! I did a glaze of 1 1/2 T Orange juice, 1 1/2 tsp. Lemon juice and powdered sugar. Pour over while bread is still warm. Let cool and cut into slices and serve. Make this recipe!!!

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Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: May 9, 2009

so good!!!! love it, I added the juice of a lemon to the water for extra lemon flavor. so easy, and wonderful.

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ticklemytoes

Cooking Level: Expert

Home Town: Provo, Utah, USA

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Reviewed: Jan. 25, 2009

This was so moist. I was only able to make one large loaf as I thought there was not enough batter for two loaf pans. I had to bake a little longer but not too much. This was very easy and will now be made regularly in our house.

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Niki

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Reviewed: Jan. 16, 2009

amazing! I cooked it at a bunt cake and added a vanila glaze to the top of it.

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Tanna Huber

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Reviewed: Dec. 18, 2008

This recipe was just what I was looking for. I needed to make many small gifts for co-workers. This worked wonderfully. One recipe made enough for 5 mini loaf pans (each with about 2/3 cup of batter-and about a TBL left for each from the remnants in the bowl) I baked them for 35 minutes and they were perfect. Thanks for sharing!

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MOONMYST17

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Dec. 9, 2008

Very easy and yummy. I took half of the batter and added craisens to it. The other half, I added the poppy seeds. Both were lucious. For a glaze (highly reccomended)1 1/2 cup powdered sugar, 5 tsp. lemon juice. Mix together and add water if necessary to make glaze smooth.

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SaraColorado

Cooking Level: Expert

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Reviewed: Dec. 5, 2008

Made for home and work, Great recipe! Moist and light lemon flavor with just the right amount of pop from the seeds. Everyone loves it.

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Wendie

Cooking Level: Expert

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Reviewed: Oct. 27, 2008

This was fabulous!!! I did add the lemon juice confectioners sugar glaze and I added some zest to it as well. Next time, I will lower the temp and bake longer as mine browned a little more than I would have liked, but I got RAVE reviews from it. I also sprinkled it with some sliced almonds.

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DOUGIESWIFE

Cooking Level: Expert

Home Town: Hagerstown, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

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Reviewed: Oct. 22, 2008

Really good, I added the zest from one lemon and cut back on the poppy seeds. It took almost 40 minutes for mine to bake. I made a glaze from lemon juice and powdered sugar but I think the bread/cake would be just fine without it. This will be in my kitchen for years to come!

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LAURIE

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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Reviewed: Sep. 28, 2008

I make this recipe a lot. I do lower the temperature about 10 degrees, and bake it for a bit longer. Other than that, I get requests for it a lot!

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VISTAWAY1805

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Sep. 3, 2008

Followed the recipe exactly to make mini-muffins. There was not enough lemon flavor for my taste. Next time I will add fresh lemon zest as suggested by another reviewer. Overall, it was well worth the 30 minutes of my day.

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Christina

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Aug. 22, 2008

I am always looking for the perfect Lemon Poppyseed muffin recipe, and as simple as this one is, it is a winner. I added about a tbsp of lemon extract, and drizzled some Vanilla Glaze by Jamie Langston from this site on top. Very moist, lemony, and very easy.

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