Reviewed: Aug. 12, 2009

This is SO good!!!

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Reviewed: Jun. 18, 2009

Great recipe. I added a bit of vanilla. I had cooked it at 175C (I'm in Australia), and it took pretty much exactly 60 minutes. It came out a bit crumbly but not dry. Fantastic flavor. Also, DEFINITELY cover the top with foil for 1/2 (if not more) of the baking time or the top will get too brown. I followed that tip from the other reviewers and it came out fine.

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Kristina

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Reviewed: Jun. 14, 2009

Followed recipe exactly. It was moist and pretty good. I thought that it could be a lil more lemony. The glaze was a nice touch. I sliced the loaf and drizzled so it could get between the slices. YUM!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 19, 2009

I made this for dessert with dinner. I couldn't wait to try it, so before dinner I had to cut a slice. It was wonderful all by itself. I did serve slices of it with strawberry sauce on top. Was great that way too, but it's good enough to have without the sauce.

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MN-Mom

Cooking Level: Expert

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Reviewed: Dec. 1, 2008

Pretty good. Next time I will do 1/4 c powdered sugar and 1 tsp lemon juice for the glaze.

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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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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