This has a nice fresh lemon flavor. Makes nice muffins, also.

Recipe Summary

Servings:
24
Yield:
2 - 9x5 inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.

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  • Sift together flour, baking soda, and salt. Set aside.

  • In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.

  • Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.

  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Nutrition Facts

203 calories; protein 3.4g 7% DV; carbohydrates 30.4g 10% DV; fat 7.9g 12% DV; cholesterol 39mg 13% DV; sodium 207.3mg 8% DV. Full Nutrition
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Reviews (149)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2003
This is delicious! Very nice lemon flavor. I cut the butter down to a 1/2 Cup and increased the yogurt to 1 Cup and it still came out moist. I've been looking for a good lemon poppy recipe and this does it for me! Read More
(114)

Most helpful critical review

Rating: 3 stars
12/12/2005
This cake wasn't burned but it was really dark when I took it out of the oven. I had made a couple of changes to the recipe (using only two eggs losing the poppy seeds and adding more lemon zest) but I followed the cooking times and temperatures properly so I don't see how that could have made a difference. Anyway to remedy this I sliced off the burnt-ish outsides turned the cakes upside down and covered the whole thing in a glaze of lemon juice icing sugar and a little butter. The cake soaked up the glaze so the outsides had extra sweetness the inside was moist and tasty and the cakes smelled great. I saved one of the loafs in the fridge and had it a week later it was just as good as when it was freshly cooked. If you're thinking of making this cake go for it! It's very tasty and light and despite the mishap I had with the burning I enjoyed it very much. Read More
(14)
183 Ratings
  • 5 star values: 89
  • 4 star values: 61
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 8
Rating: 5 stars
04/02/2003
This is delicious! Very nice lemon flavor. I cut the butter down to a 1/2 Cup and increased the yogurt to 1 Cup and it still came out moist. I've been looking for a good lemon poppy recipe and this does it for me! Read More
(114)
Rating: 5 stars
11/09/2008
Like other members I also cut the butter down to half a cup and upped the yogurt to one cup. Though I baked this in two round cake tins. When they were cool I spread a lemon glaze (1 1/2 cups powdered sugar zest of one lemon 3-4 tablespoons lemon juice and a little water) over the top of the bottom layer put down the top layer and drizzled the remaining glaze. Great cake with tea! Read More
(54)
Rating: 5 stars
03/23/2006
Wonderfull recipe! I baked mine in a bundt pan and sifted some powdered sugar on top. My girls loved it! Read More
(49)
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Rating: 5 stars
09/14/2007
Seriously delightful recipe! I made 12 jumbo muffins and had plenty of batter. It bakes up really light and lemony great texture not heavy like pound cake. Moist sweet delish! It's a keeper! Read More
(27)
Rating: 5 stars
05/02/2005
I put 1/2 cup of margarine as opposed to 3/4 cup and added a whole cup of yogurt instead. AND it was mixed berry yogurt. Let me tell you...they were DELICIOUS. I will definitely be making this again. Read More
(17)
Rating: 4 stars
04/02/2006
The recipe turned out great but did not have enough lemon flavor. Since I omitted the zest because of personal preference I added more lemon juice but obviously not enough. Instead of making 2 loaves I made 1 plus 12 muffins. I agree that there are way to many poppy seeds. Will definitely make again just fine tune it to my taste. Read More
(15)
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Rating: 3 stars
12/12/2005
This cake wasn't burned but it was really dark when I took it out of the oven. I had made a couple of changes to the recipe (using only two eggs losing the poppy seeds and adding more lemon zest) but I followed the cooking times and temperatures properly so I don't see how that could have made a difference. Anyway to remedy this I sliced off the burnt-ish outsides turned the cakes upside down and covered the whole thing in a glaze of lemon juice icing sugar and a little butter. The cake soaked up the glaze so the outsides had extra sweetness the inside was moist and tasty and the cakes smelled great. I saved one of the loafs in the fridge and had it a week later it was just as good as when it was freshly cooked. If you're thinking of making this cake go for it! It's very tasty and light and despite the mishap I had with the burning I enjoyed it very much. Read More
(14)
Rating: 4 stars
07/13/2007
I tried out this recipe this morning- it took a while to prepare and put together but 10 minutes after it was put in the oven the apartment smelled like lemon-cream. It was delicious! Unlike many people that reviewed this recipe- I followed it to a T. I figure its better to try it and then make adjustments that I see fit. I DID notice that it took longer than the 50 minutes in the oven the middle was still liquid-y when I checked it at 45min. I left it in for a bit over an hour then was scared that the edges would be a little burnt. We've enjoyed a slice already since then- it was beautiful. Im just hoping it doesnt dry out too quickly- if it does dont worry- I'll let you know!!!! Read More
(14)
Rating: 5 stars
01/31/2015
Gone in 20 minutes! Absolutely delicious! I made no changes to the recipe at all, but baked it as a bundt for an hour and glazed with the following: Ingredients 1/4 cup lemon juice 1/2 cup water 1/2 cup sugar 1/4 cup water 2 tablespoons corn starch Heat lemon juice and 1/2 cup of water until simmering Slowly add sugar, stirring until it dissolves Separately, mix cornstarch and 1/4 cup of water until smooth Slowly add flour/water mix to lemon juice, stirring Cook for about 4 minutes to let glaze thicken, stirring occasionally Let cool and pour over cake Read More
(13)
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