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11/18/2017
This is so easy to make--no mixer needed. I did add in 1/4 tsp of lemon extract and used two tablespoons of poppy seeds. Nonfat Greek yogurt worked fine. This is like a pound cake: nice with a scoop of ice cream for dessert and terrific for taking slice to work or school for lunch. I would guess that it freezes well.
04/14/2013
Just made this and yum! The only difference from the recipe was I didn't have poppyseeds, I added some milk and I used lemon yogurt. I baked them in muffin pan instead at 350 for 20 Minutes and they were perfect!
03/22/2013
This was very good. Just the right amount of 'lemonyness'. I actually used lemon yogurt instead of plain yogurt plus lemon zest. I also sprinkled a little powdered sugar on top before it cooled. I would maybe bake it 5 minutes less than the recipe says as well.
09/02/2011
I made this with Splenda. I skipped the lemon juice because in my experience the flavor doesn't survive the baking, and added lemon flavor instead. I used some milk to moisten the batter. It probably wasn't as good as the original recipe, but it was quick and very very tasty. A keeper.
07/06/2010
I thought this recipe was okay. There wasn't enough lemon flavor. Not sure if I will make this again, but if I do I will definitely put more lemon zest and juice.
06/14/2010
OMG ITS SOOOOOOOO GOOOOOOOOOD!
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