Reviewed: Aug. 31, 2009

I added poppy seeds instead of nuts. I also put in a couple of teaspoons of lemon extract instead of the glaze. It is very good, but next time I might put the glaze on it.

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Justina

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Reviewed: May 29, 2009

A few words for this bread: Beyond Delectable. This is the first time I've ever made a bread loaf and it was so easy, it was hard to believe it would be so delicious. I can't think of enough adjectives to describe it! Moist and packed full of flavor. I omitted the walnuts, so next time I might put them, but without them this bread is still beyond five stars. I will make this again very very soon. Excellent!!

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Tay

Cooking Level: Beginning

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Reviewed: Apr. 21, 2009

Kind of dry and not very lemony, even though I doubled the glaze.

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lovetocook

Cooking Level: Intermediate

Living In: Lapeer, Michigan, USA

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Reviewed: Mar. 18, 2009

This was good. It needs lots of glaze though.

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maggiee

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Reviewed: Mar. 13, 2009

My husband and I found this bread to be too dry. Maybe I was expecting it to be more cake like. Spreading some butter on a slice helped. I won't be making it again.

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pat987654321

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Reviewed: Mar. 12, 2009

This was good. Something unique and different.

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Tad

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jan. 24, 2009

This recipe works really well. I also substituted the lemon for lime. Really tasty

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sweetnshyangels

Cooking Level: Expert

Home Town: Sydney, Nova Scotia, Canada

Living In: Point Edward, Nova Scotia, Canada

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Reviewed: Oct. 21, 2008

I didn't care for this at all. I don't know if I did something wrong, but it just didn't turn out, at all! Maybe I'll try again.

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NASCAR24FAN

Cooking Level: Intermediate

Living In: Sulphur, Oklahoma, USA

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Reviewed: Oct. 9, 2008

While it did have a nice flavour and texture overall, what made it a lemon bread was really the glaze. The bread doesn't have much of the lemon flavour. Mine also turned out slightly dry and rather crumbly, 55 minutes might have been a little too long. For a lemon bread that doesn't taste like one without a glaze, I don't think I will be making this again.

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Chua

Cooking Level: Beginning

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Reviewed: Oct. 3, 2008

This is a great bread, good texture, not too oily and not too sweet. We had some fresh lemons friend gave us from the trees on her farm and I didn't know with them so I looked for a bread recipe; I'm glad I found this one. I didn't want to make a glaze so, to give it more lemon flavor, I used 1/4 C of lemon juice and reduced the milk to 1/2 C. To compensate, I reduced the baking powder to 1 1/2tsp and added 1/2 tsp soda. So delicious -- this is a keeper.

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Pillowtrot

Cooking Level: Expert

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Reviewed: Jul. 25, 2008

I love this recipe. My Mom would make this when I was little. I made it and it tasted exactly like I remember. Thank you.

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Sunniflower11

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Reviewed: Jun. 15, 2008

this was so easy, i thought it couldn't turn out very well. this was my first attempt at bread, and it was WONDERFUL. i just replaced one cup of the flour to 1/4 cup of Red Mill Almond Meal/Flour (to make it healthier) and increased the lemon peel to 3 tsp. (to make it more lemony). I also made a glaze from lemon juice, lemon peel, and confectioner's sugar. EXTRA lemony! will DEFINITELY make again.

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buckeyegoddess

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 6, 2008

I made this for my fiance and he loved it so much he said it could be sold at a bakery! (I bake a fair amount but haven't gotten this response before!) It was ridiculously good...moist...yummy....goodness. Like a wonderful pound cake.

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sugarbellesouth

Cooking Level: Intermediate

Home Town: Mount Airy, North Carolina, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 2, 2008

WOW. This was my first time baking a loaf, and I am sooo happy with the results! Taking some other reviewers' advice, I took the bread out at 45 min. to glaze and then returned it to the oven for the last 5 or so minutes. I also altered the glaze- I used one tablespoon sugar and one tablespoon honey to make the flaor more interesting. In the batter, I zested an entire lemon, so there was no shortage of lemony flavor. In addition, I cut the sugar to half a cup, used 1/4 cup whole wheat flour just for kicks, replaced the milk with the same amount of pureed orange (more citrus, yum!) and replaced all the butter with applesauce. With so many alterations I was a little unsure when I popped it into the oven, but boy was I wrong to doubt. This recipe is excellent, thank you so much.

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cfu

Cooking Level: Beginning

Living In: Northville, Michigan, USA

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Reviewed: Dec. 28, 2007

Slightly dry, but with the glaze and some butter, this recipe becomes moist and is very good. I recommended increasing the glaze by 50% to 100%. I increased the glaze by 50% and felt I could have used even more. My wife thought it was great.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 8, 2007

This was absolutely delicious! The only change I made was I used 4 individual sized bundt pans instead of the standard pan. These would be great with a hot cup of tea! I gave one to my neighbor and my kids ate the rest. This would be a wonderful food gift.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 15, 2007

Very Very good, it is a bit dry but with butter fresh and hot out of the oven, mmmmmm!

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CelticCri

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Apr. 19, 2007

Yummy,i used lemon juice,and added more.Love the zang.

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Hatty

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Reviewed: Dec. 15, 2006

I make this bread often and send to my grandma since she loves it so much! She especially enjoys it with her afternoon coffee. I think I will try to make muffins next time...

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leslieW

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Reviewed: Sep. 22, 2005

Delicious recipe. I tried this one evening as a dessert.. I actually was out of milk, but I had just enough coconut milk...worked just fine. Didn't use the walnuts.. this reminds me of one of my mum's recipies.. I also substituted finely grated orange rind instead of lemon, but I would recommend actually cooking the orange/lemon rind in the glaze mixture before adding it to the batter. Orange can be a bit bitter. Still, its a great recipe with a few simple ingredients. Love it!

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