Reviewed: Feb. 9, 2012

Followed the recipe exactly and it came out so beautiful I can barely believe it was made by me! The loaf is delicious but the glaze is what makes it magic. Will be making this often.

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Reviewer:

Gina

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

I made this into muffins, omitted the walnuts, and used poppy seeds instead. The first day, these were excellent. But, because of the glaze, the tops became gooey after that. I would suggest if making muffins, only glazing the ones that will be eaten right away. Or maybe making a thicker glaze with powdered sugar. Overall, the lemon flavor was terrific and perfect with the addition of the poppy seeds. Will for sure make again, probably trying as written, as a bread.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 21, 2012

I liked this, but it needed the glaze for sure. I added about 2 tbsp poppy seeds instead of the nuts, and added 2 tbsp fresh lemon juice, which not only adds flavor but also the acidity helps activate the baking powder, resulting in a very fluffy bread. My baking time was different because I used one of those "Perfect Brownie Pans" to make little squares, probably about the equivalent of a mini-muffin, and baked for 25 minutes. The bread really isn't that sweet, and has a pretty mild flavor, and I found it to be extremely moist. Not sure if it's due to my changes, but I can't see this being a slicing bread, however the texture is perfect for mini-muffins or something like what I did.

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Nov. 20, 2010

I made this without nuts and added a few squeezes of fresh lemon juice to the batter. I had no problems with dryness as other reviewers have noted and I loved this bread.

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Reviewer:

Sarah-May

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Cooking Level: Expert

Home Town: Christopher Lake, Saskatchewan, Canada

Reviewed: May 17, 2010

This bread had a good taste but was dry and crumbled when I sliced it. :(

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Reviewer:

PADUTCH

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

Reviewed: Apr. 27, 2010

Add juice from one lemon and 2 TB pwd sugar over top of bread

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Reviewer:

Julie Anderson

Cooking Level: Intermediate

Living In: Washington, D.C., USA

Reviewed: Apr. 18, 2010

Incredibly easy and tasty recipe. I like to add a bit more lemon peel than recommended and it's fine w/o the walnuts if you have kids with nut allergies.

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Reviewer:

vaporgirl

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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Reviewer:

Justina

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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