The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 16, 2006
This was definitely easy to make, and while I'm not a huge lemon fan, my guests that ate it really enjoyed it. Like others, I traded out the nuts for poppy seeds. I'll definitely make this again since everyone that ate it seemed to enjoy it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 11, 2006
This was so easy to make, and so delicious and moist. To put the glaze on, I poured it on and used a basting brush to spread it around. Then I poured the extra glaze back into the bowl of glaze; it worked out really well. I took advice from two other reviews, the one that poked holes in the bread before putting on the glaze, and the one that used salted butter instead of shortening and left out the salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 21, 2006
Holy moly, this is good! No complaints here...thanks, Gwynne!
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Cooking Level: Expert

Home Town: Medical Lake, Washington, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 5, 2006
Excellent! I purchased a new bread pan from my favorite cooking store and this christened it. I was not disappointed! I omitted the walnuts but otherwise made to recipe. Outstanding. What is nicer than a slice of glazed lemon bread and a cup of tea? Thanks :)
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 11, 2006
Very good- just what I looking for.
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Cooking Level: Intermediate

Home Town: Nacogdoches, Texas, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 2, 2006
VERY, VERY GOOD!!
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Cooking Level: Intermediate

Living In: Red Oak, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 16, 2006
Really good. I left out the walnuts. Very moist light and fluffy. The glaze is just great. Within half an hour of adding the glaze I only had quarter of a loaf left! Many thanks.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 15, 2006
Very moist and tasty. I love that it is made with real lemon instead of flavour in a bottle. I look forward to trying it again with a little more zest and some poppy seeds.
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Home Town: Halifax, Nova Scotia, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 13, 2006
This is great as a dessert! I usually use butter instead of shortening, a tablespoon of lemon zest and I make the glaze by combining lemon juice with powdered sugar. It is perfect with tea.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 13, 2006
Perfect for an afternoon tea time. However, 60 min in the oven was really too long. It should be closely watched after 50 min. I added extra lemon zest and mandarin orange zest instead of nuts - it adds a pretty orange bits in the bread. delicious!
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Cooking Level: Beginning

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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Reviewed: Mar. 14, 2006
I used unsalted butter and more lemon zest. Refreshing!
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 20, 2005
This recipe is almost exactly like the recipe on the side of the Imperial Sugar bag. The difference is that it uses butter instead of shortening and a little less milk. Anyway, this bread is very tasty. It's a bit stumpy (didn't rise that much) but maybe I needed fresher baking powder.
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Home Town: Bluewater, New Mexico, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 16, 2005
AWESOME CAKE, moist, rich and great lemon taste. I used the zest from one medium lemon in the batter and the juice from that lemon for the glaze (also added more sugar). I think using that much zest addded a lot of flavor to the cake. I also used butter (salted) so I skipped the tsp of salt and that worked fine. Mine needed a little more time to cook and cool and when I took it out of the pan it fell apart a little. Next time I will wait for it to cool almost completely before adding the glaze.
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Cooking Level: Beginning

Home Town: Westchester, New York, USA
Living In: Cambridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 11, 2005
Very good bread. I also used poppy seed instead of nuts, and increased the lemon zest. I got raves on this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 8, 2005
The most refreshing bread I have ever had! It's sweet, yet tangy, and has the most beautiful texture. It is like a fluffy lemon pound cake, and the glaze makes it glisten as well as tingle your tastebuds. Everyone loved it. I tripled the amount of zest, and next time I will probably add even more. Mine only took 51 minutes though, so I am glad I was checking on it the last twenty minutes.
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Cooking Level: Expert

Home Town: Portage, Indiana, USA
Living In: Nagoya, Aichi, Japan

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 26, 2005
This was good but not great. I probably would not make it again. Still searching for the perfect lemon loaf....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 20, 2004
This bread is WONDERFUL! I used butter instead of shortening, no nuts, and about twice as much zest. This bread is not only very tasty, it's also beautiful! Thanks for this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 28, 2004
Great lemon flavor.
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Cooking Level: Intermediate

Home Town: Humboldt, Iowa, USA
Living In: Evansville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 28, 2004
Very yummy lemon bread! I was looking for a recipe to use poppyseeds in and thought this would work. And it did! The glaze is so good. I made three mini loaves and it only took 30 minutes.
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Cooking Level: Intermediate

Living In: Nevada City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 22, 2004
Great recipe. I took the advice of the previous reviewer and used 1.5 tbsp of poppy seeds in place of the nuts. I would continue to do that in the future. This cake really needs the glaze to taste lemony. If I were to make it without the glaze, I would have to add some lemon extract to the batter.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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