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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Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

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Reviewed: Jul. 27, 2008

I made one loaf and twelve muffins. The recipe was easy to put together but the results weren't all that impressive.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jul. 4, 2008

Quick, easy, and good.

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Rickie

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Reviewed: Jun. 14, 2008

This recipe is exquisite! So easy that I'm not sure it even qualifies as baking, and very, very good. The only change I made to the recipe was to add a tsp of lemon extract. Next time, I think I'll add some lemon zest, too, and maybe a lemon glaze (I like my lemon bread to be nice and tart). I did have to cook this for about 15 minutes longer than the listed time, though that may be my oven. This recipe shot to the top of my "quick, easy, and amazing" list, the kind of thing you can whip up almost any day, no matter how hectic. Both loaves went so fast that I hardly had time to snag a piece for myself before it was gone.

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lemonadecritic

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Reviewed: Jun. 1, 2008

I needed to make something with what I had on hand because I was in a hurry, came across this recipe and made it. It was quick and easy. I added 2 tbsp. fresh lemon juice and that made the bread more tart and with a bigger lemon flavor. I took one loaf to MIL and she loved it! We liked it too.

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: May 16, 2008

I loved the ease of this recipe. I added the zest of 1 lemon to give that extra kick.

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VOLVONANCO

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Reviewed: Mar. 24, 2008

I brought this bread to a wedding shower and it was a huge hit! I received so many compliments and everyone was begging for the recipe. They couldn't believe how easy it was to make. I will definitely be making this again. Please note, however, that it takes MUCH longer to bake than the stated time (about 50 mins in my oven).

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Christine V

Home Town: Buffalo, New York, USA

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Reviewed: Mar. 15, 2008

My family went crazy for this bread. It was very easy to make and turned out great. They finished it in one sitting. Thanks for sharing the recipe.

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Karen Grant

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Dec. 27, 2007

Great for ease in prep and taste! 25 minutes wasn't near enough baking time though...I use an entire small container of poppyseeds.

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Dec. 14, 2007

This is the best lemon poppy seed bread ever!!! I used a 1 oz. box of pudding mix and only 3 Tablespoons of poppy seeds. It was very moist and my boyfriend loved it! I also made another batch to give as gifts, baked in foil pans and wrapped in a Christmas kitchen towel. Everyone loved it!

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Stacy.Cape.Coral

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Reviewed: Oct. 2, 2007

yummy bread. very moist.

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newivi

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Reviewed: Jul. 20, 2007

Wow! This is an easy recipe and very delicious. I made it for a breakfast this morning and it was a hit.

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Becky

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Reviewed: Jan. 8, 2007

I actually made these in small loaf pans and gave them away as gifts for Christmas. It was great! So simple and everyone loved them. I also glazed them with a simple recipe I found on here. 1/4 orange juice, 3/4 cup sugar and 1/2 teaspoon lemon extract. I warmed it on the stove until the sugar melted then poured it over the top of the cakes while they were still hot. So gooooood!!! P.S. If you are looking for "BREAD" like you find in the store, this isn't it. This is more of a cake, like banana bread isn't bread, its cake.

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MAPALICOUS

Cooking Level: Expert

Home Town: Arbuckle, California, USA

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Reviewed: Dec. 25, 2006

I sooooo hate to be the bearer of bad new bug GAG! I am sorry this tasted nothing like bread at all. Cake sure it would have need some tweeking but if you are expecting a bread like taste or texture this would not be the recipe for you. I am sorry but even the cooking time was way off I even tried to make some as cupcakes and they fell like rocks.?? I try to use the best of ingredents this just fell very short in my book. sorry :(

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: Oct. 18, 2006

Sorry, but the one time I made this bread it was nothing like what everyone raves about. Just OK and will not make again.

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IMACOOKY1

Cooking Level: Expert

Home Town: Denison, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 28, 2006

I served this in a 9x13 pan as a cake with a buttercream frosting. Delicious, quick, simple. Great as a bread, too.

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allengin

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 6, 2006

I've made this recipe several times. It always turns out great. I also use this recipe to make muffins for the kids for breakfast. Thanks for sharing your recipe.

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KJAKI

Cooking Level: Expert

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Reviewed: May 9, 2006

This recipe is truly amazing. I have made it many times and everytime it is wonderful. It is easy to make and stays moist for days. If I don't have poppy seeds, I like to add frozen cranberries to the batter. Everytime I make it, I have to double the recipe because it goes so fast.

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Catherine Y

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Reviewed: Mar. 31, 2006

I had to make it without the poppy seeds. I made 1 loaf and mini muffins and regular size muffins with the remaining batter. It was a hit. I got 2 pieces, bui the rest got gobbled up!

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