This is most excellent! A wonderful recipe, with a great flavor, and it's moist and fluffy.
I did make a few changes, after scanning the comments. In case they help anyone else, here they are:
1) Lemon juice in the loaf itself. I know the directions call for the lemon juice to go into the glaze, but I wanted there to be more lemon flavor in the bread itself, too. So I did 1/4 cup milk and 1/4 cup lemon juice (but mixed the lemon juice first so the milk wouldn't curdle when it was added), instead of the 1/2 cup milk. You could probably add more juice if you want, but this worked for me. I was also a bit more generous with adding lemon zest.
2)Lemon glaze: If you don't have confectioner's sugar on hand (like me), just mix the sugar/lemon juice together while the loaf is baking so there's plenty of time for the sugar to melt. I also microwaved it to warm it up, and that helped the sugar dissolve. Poking holes into the bread also helped the glaze absorb into the loaf very nicely.
3) Sugar dusting: When I had glazed my loaves, I sprinkled the tops very lightly with sugar... a little sweet touch that also gives the loaves a yummy shimmer.
4) Mini loaf cook time: I made this into mini loaves as part of a birthday gift, so if you want mini loaves as well, baking them at 325 degrees for 40-45 minutes did the trick for me.
Altogether a wonderfully flavored bread - thank you for the recipe!
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This is most excellent! A wonderful recipe, with a great flavor, and it's moist and fluffy. ...