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Reviewed: Sep. 16, 2008

I changed the recipe a bit..halfed the butter and added a lemon yogort to replace it. Also I only used half the milk. It was done in 40 minutes but I lefted in for 45 (mine is a bit toasty on the egdes)!

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drodrigues101

	Cooking Level: Intermediate Home Town: Fremont, California, USA
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Reviewed: Jul. 21, 2008

I like the lemon flavor and it was very moist but it crumbled a little and I baked for 60 minutes, but is nice with out the glaze.

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LolitaGDL

	Cooking Level: Expert Living In: Guadalajara, Jalisco, Mexico
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Reviewed: Jul. 11, 2008

Very Tasty. A little dry although I cooked it 60 minutes it was probably done at 50. Next time I will watch it a little better.

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jamie278ca

	Home Town: Calgary, Alberta, Canada
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Reviewed: Jul. 6, 2008

A nice twist for lemon bread. I feel that it needs more lemon rind (maybe 2 tsps.) to give it enough zing..... Also, it is better if stored in the fridge after it has cooled. Lemon extract makes it taste artificial - at least to my tastebuds.

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EILISH40

	Cooking Level: Intermediate Home Town: Newry, County Down, Northern Ireland, U.K. Living In: Halifax, Nova Scotia, Canada
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Reviewed: Jun. 4, 2008

I made this loaf quickly for my tea buddy today. It's a very light, mildly tart pleasure! I added fresh mashed raspberries to the glaze and garnished the loaf with fresh whole raspberries. :)

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Fou Fou

	Cooking Level: Intermediate Home Town: Tripoli, North, Lebanon Living In: Milton, Ontario, Canada
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Reviewed: May 29, 2008

I halved this recipe to try it out and it made one mini loaf pan. I baked at 325 for 40 minutes (started checking at 25). To give this a nice tart lemon taste I added 1/4 teaspoon of lemon extract. Please note, this loaf can be crumbly when cutting after it is cooled. I only sliced a few pieces and wrapped the rest to refrigerate to see if it firms up. This is a moist, light and flavorful cake. I served alone or with the microwave lemon curd recipe. Will make again soon!!!

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: May 16, 2008

Loved this lemon loaf thanks! My cake was ready between 40 - 50 minutes so best to start checking on it at 40 minutes. All depends on your oven I suppose. I must admit, I accidentally added double the required amount of lemon juice so my cake had more lemon flavour than coconut but I will get things right next time. Despite my error, this is a recipe worth trying!

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Linda

	Cooking Level: Intermediate Home Town: Brisbane, Queensland, Australia Living In: Caboolture, Queensland, Australia
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