Comments on: Lemon Poppy Seed Bread

By: Kelly

Kelly — Tue, 28 Jan 2025 02:09:20 +0000

Made this and also had sinkage in the middle of the loaf. The two changes I made were subbing out Greek yogurt for sour cream and butter for vegetable oil (I never use vegetable oil).
I also am going to try using metric next time, as I think it’s more accurate with measurements.
Aside from the non-insta worthy looking loaf, it’s still delish!

By: Lara Haynes

Lara Haynes — Mon, 22 Jan 2024 16:33:30 +0000

I realize that this is a late comment on an old post, but I just had to tell you how much we LOVED this loaf! I am new to following you. The mixing of the lemon zest and the sugar as well as the almond flour made for a deeper lemon flavor and a wonderfully tender crumb to the cake. I did experience a small amount of sinkage in the middle of my loaf, but I think it just needed a smidge more time in the oven. Thank you – we will definitely be enjoying this recipe again and again!

By: Jake

Jake — Wed, 19 Apr 2023 16:46:22 +0000

In reply to Sofi | Broma Bakery.

Thank you for the swift reply!

By: Jake

Jake — Wed, 19 Apr 2023 16:43:48 +0000

In reply to Sofi | Broma Bakery.

Thank you for the swift reply! This was an unsalvageable disaster. The taste lacking after all was said and done. The outer edge burnt before the middle baked fully. Never rose tall and completely cratered in the center. I used a light-colored loaf pan, baked at a lower temperature throughout (325C) for a shorter duration (50 minutes total) and the oven rack was in the middle of the oven. I followed the recipe exactly as written and I am an experienced home baker. Not sure why this was such a disaster. I have had great success with the chocolate chip muffins on this website.

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Wed, 19 Apr 2023 15:00:42 +0000

In reply to Jake. Hi Jake! I've never had that happen before! Are you using a particularly dark loaf pan? I do find with lemon desserts they tend to brown on the outside, but stay light in the middle but not super dark!Try moving your pan down to the middle bottom rack in your oven if it's browning too much on the top!

By: Jake

Jake — Wed, 19 Apr 2023 14:48:47 +0000

I don’t feel right rating this recipe before tasting it, however, I have a question while my load is still baking: Did anyone else experience the loaf becoming quite dark and completely baked around the edges mid-way through baking? I’m completely confused but continuing to bake the loaf, now tented with aluminum foil, for another 15 minutes as the middle was completely raw midway.
What could possibly account for this? The inclusion of almond flour?

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Mon, 06 Feb 2023 20:12:46 +0000

In reply to Hannah. Yes! You can just swap it out cup for cup!

By: Hannah

Hannah — Mon, 30 Jan 2023 21:39:41 +0000

Could you use all APF rather than almond flour if there is an allergy?

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 19 Aug 2022 12:49:05 +0000

In reply to Malvina. This made my day! So so happy you enjoyed this!

By: Malvina

Malvina — Mon, 30 May 2022 09:35:10 +0000

HOLY MOLLY this is the holy grail! I have tried MANY lemon poppy seed breads (as I’m crazy about anything lemon) and this is hands down the best one I have tasted. It is so incredibly moist and light as a cloud. Genuinely – sheer perfection! A crowd pleaser that I will make again and again. Thank you!