My family really loved this. I had lemon themed dinner and this was dessert. It was a hit. I had to make another the next day for them. I will make this on a regular basis. Thank you! I didn't change a thing, by the way.

We loved this bread! I added one extra TBL of lemon juice to the batter but made no other changes and the whole family liked it. Will definitely make again. The glaze had plenty of lemon flavor for us.

It was good but I used to much of the glaze and made the top of the bread very soggy. I increased the lemon to 1/4c.

This was really good! My first time making lemon loaf and it turned out great. I added more lemon juice then called for i also thicken the glaze with more icing sugar so that it was thick and white when poured ontop of the loaf. Turned out great. Another family fave!

This bread is so tasty!..I almost tripled the lemon juice and didn't have zest. So good though. Will make this fairly often, it lasts for awhile on the counter, just wish it baked a little higher, other than that it is delicious! Love it!

Will not make again. Way to dense!

Best recipe by far. I altered it just a tad, but it was only to make it more lemony. I put the zest of the whole lemon instead of just a tablespoon, put the juice of half a lemon instead of the 2 tablespoon of lemon juice and put about 3 or 4 tablespoons of lemon juice in the glaze. So lemony, so yummy!

It was not moist enough, and it didnt have enough lemon flavor. I was looking for a Lemon loaf recipe that tasted like the Lemon loaf sold at Starbucks, and this was not it.

I LOVE lemon flavors, and this recipe was no different. It was an EXCELLENT recipe; one that I would make again and again for any occasion. In fact, I'm going to bring it with me to work tomorrow so my colleagues can enjoy it as well. I made some very slight adjustments. I didn't have any lemon peel, so I left that out, and increased the lemon juice to a 1/4 of a cup. Highly recommend this recipe!

This is pretty good. I increased the juice and zest as recommended by others. Glaze soaked into the bread making it very moist.

Moist and delicious. I didn't need to use the glaze. I added candied red cherrries to the recipee.

I love lemon bread, and this recipe was awesome!! My only problem is that I used one of my grandmothers loaf pans, and even though it was greased, the loaf didn't come out to easily...lol!!

The problems I had were apparently not new to the recipe. It took much longer than 40 minutes, almost 70 minutes to cook. I tinkered with the glaze and it soaked into the bread rather than forming a layer of sugary lemony goodness on top of the bread. However, it remains a tasty treat and it's the baker not the baked goods that failed here. I read the other reviews, and tried to make it work out of the other hints but will need to tinker further to perfect it. Still a great recipe to attempt.

This cake was good, but it didn't taste like lemon at all. The glaze was way too sour, I added more confectioners sugar but it didn't change much. It was hard bites in the cake also.

Hint: I cooked the bread for 40 minutes, then put on the glaze and cooked it until done. It took a lot longer than the 45 minutes recommended, so make sure you test it with a cake tester or toothpick before pulling it out of the oven.

If you love lemon--you will LOVE this Lemon Bread. I've made it several times for my family and also for bake sales and it is a true hit.

This bread was wonderful but it's more cake-like than bread-like. I also used 3/4 sugar and the juice from one whole lemon. It produced a moist and flavorful bread that tasted like lemon meringue pie. I served this to a group of men and it was devoured.

I thought this was pretty tasty but was not perfect. I loved the lemony flavor but felt that it could have used something else - maybe coconut or chopped dried cranberries. It was too much of the same taste. I followed all directions & ended having to bake it an additional 10 minutes because it was still loose & damp in the middle. Please remember to let cool before taking bread out of pan. Since the recipe didn't state that, I ended up breaking the bread almost in half because I didn't let it cool. The glaze was tasty, too, but as mentioned by a few others, it needs about 2 tablespoons more of conf. sugar otherwise the glaze is very, very runny. I would make again but tweaked it.