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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Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 4, 2004

Very moist. I replaced the walnuts with about 1.5 tablespoons of poppy seeds. Yummy!

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Reviewer:

FLASHMAN

Cooking Level: Expert

Home Town: Fort Collins, Colorado, USA

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Reviewed: Jun. 10, 2004

Incredible!!! I can't say enough how delicious this bread is! It comes out so moist, doesn't fall apart when you cut it, has an amazing flavor. I added poppy seeds to mine and a little more lemon zest and I actually added a little freshly squeezed lemon juice to the batter to give it a bit more lemon flavor. It probably doesn't need it though. Also, the key really is the glaze. It adds such a tangy, crusty, sweet taste. Everyone I've made this for asks me for the recipe. Thanks so much Gwynne!

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MELATKIN

Cooking Level: Expert

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Reviewed: Apr. 27, 2004

This is the ultimate recipe for lemon bread!! It is very moist, and full of lemon flavor. I used two medium size loaf pans, cutting the baking time to half an hour. I increased the zest by almost double.

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Mar. 6, 2004

This recipe takes longer than others only because you will have to write the recipe out over and over for guests who try it!!

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JODI123

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Reviewed: Jun. 20, 2003

This bread was AWESOME !!!! Very Easy to make. My whole family loved it. Thanks for sharing your recipe.

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RAE45

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Reviewed: Apr. 7, 2003

If there were more stars I would have clicked on that. This was absolutely delicious. I put a dollop of lemon curd on a slice and topped it with whipped cream. GREAT dessert!! This is a keeper.

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YOURSWEETCAROLINE

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Reviewed: Mar. 23, 2003

Great recipe! This lemon bread is truly exquisite. I find though that by adding an extra teaspoon of lemon zest, it gives a better, more lemony flavour. Delicious! =)

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CHEF JASMINE

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Reviewed: Oct. 29, 2002

Very easy to make and tastes excellent! Great recipe.

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NIKSAN

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Reviewed: Jan. 6, 2002

The bread is really nice. It is moist with a great texture. The glaze really is the defining component in this recipe. Let the bread absorb as much of it as possible. My husband put it on a plate and rolled the bread in it until it was all over the bread. Yummy! My only problem with it was that the inside wasn't lemony enough. I'm not sure whether it requires more zest or perhaps a teaspoon or two of lemon juice. Thanks for a great recipe.

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KAET

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Reviewed: Sep. 9, 2001

The tastes of blueberry and lemon is a great match. I tried to make mini loaves but the loaves needed to cool almost completely before they'd come out of the pan. It makes a very tender loaf though. Delicious!

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NANCYARBUCKLE

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Reviewed: Jun. 30, 2001

I have discovered that it is quite difficult to find a good lemon loaf recipe. This one, however, is one of the best out there! The nuts are an interesting addition.

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DEIRDREPG

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Reviewed: Dec. 6, 2000

This is the best lemon bread I've ever made, my dad loves it. Especially when I add poppy seeds which realy complement the sweet-tangy lemon flavor. I add a little to the batter, and a little to the glaze and it's really delicious. I've found that the bread takes less time in my oven, about 45 minutes, but everyone's oven is different. When you think its ready then it probably is, (if you know what your doing :-) otherwise it won't be as moist as it should be.

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Reviewer:

DULCINEA219

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Reviewed: Sep. 14, 2000

This bread has a lovely pound cake texture. I poked holes in it before pouring the glaze over. Sir the glaze ingredients very well before using but don't skip using it. It makes the bread what it is.

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16 users found this review helpful