This recipe is PERFECTION. I have made it probably 7 or 8 times now and it has been perfect every time. I use a basic bundt pan. It rises pretty high, but never spills out. I nix the lemon extract, and instead use zest and juice of one lemon. To take it up a notch, after it cools completely, sear it by the slice until golden brown in a little butter, then serve with whipped cream, strawberries, and caramel. AMAZING!

Reviewed On: Sep. 16, 2009

This bread is excellent! The only reason I didn't give it 5 stars was, like many reviewers, I mixed the rosemary and some of the parmesan into the dough, which I think is preferable. Great texture, and very easy. I sprinkled a little kosher salt over the top.

Reviewed On: Jan. 1, 2009

FAN. TASTIC. This coming from someone who really doesn't care for frosting. Easy to make, great flavor. Used Skippy Natural. Not sure how it would do with real natural PB, texture probably better with Skippy and such. I put it on a dark chocolate cake. Definitely one of those things you can't keep in the house for fear of demolishing the entire thing.

Reviewed On: Jan. 1, 2009