Reviewed: Mar. 19, 2012

CAME OUT GREAT!! LINED MY LOAF PAN WITH PARCHMENT PAPER, KEEPS BOTTOM MOIST AND POPS RIGHT OUT OF THE PAN. I topped with homemade Lemon Icing......2 cups Confectioners sugar, 4 tblsps real butter(softened), 2 tbsp real lemon juice...AWESOME!!!

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Reviewer:

Deb

Reviewed: Mar. 18, 2012

This loaf was just amazing!! I did use lime juice rather than lemon- 6 tsp. and I subbed buttermilk for the milk. It took 50 minutes in my oven. The bread was so moist and tender crumbed. I got nothing but compliments all day. Thank you for sharing this recipe.

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Reviewer:

GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Mar. 17, 2012

YUM! I did make a few changes ... I substituted half the butter with plain natural yogurt ... and put in an extra teaspoon of lemon juice in the batter as well. This turned out reallly, really moist and delicious. I baked for 50 minutes in a stoneware loaf pan. After popping out I pre-cut the loaf into portions (but not all the way through so it stayed together) and then drizzled the glaze over so it would soak in better.

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SJC1637

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 15, 2012

One of the best lemon breads I've ever made. I made this last night for the boys for breakfast this morning and they raved about it. I had one bite (I'm watching my sugar/carb intake) and I had to restrain myself from having more. It's really like a moist pound cake. My son did ask me to add more coconut next time. I'll probably double the coconut when I make this again. And I will make it again. This would be a wonderful gift loaf.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 14, 2012

Easy to make, loved it!

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Reviewer:

TABLESPOON

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

OMG ~ This was a gorgeous loaf, I followed the recipe exactly (used margarine). I did double the lemon juice and also 2 teaspoons of lemon extract. The cake was the perfect combination of lemon and coconut, also loved just how moist this loaf was. Will certainly be making this recipe again.

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Reviewer:

apple.strudel

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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Jan. 29, 2012

This was a moist and very flavorful bread. The lemon wasn't too over powering either. I added banana and chopped macadamia nuts to get a tropical version.

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Earlshoney

Cooking Level: Intermediate

Reviewed: Sep. 22, 2011

Great recipe! I substituted the lemon with lime, white sugar with palm sugar, and I grated 1 cup of fresh coconut and toasted it before adding to the mix. Oh, and I added 1/2 tsp of baking soda. It was soft and fragrant and scrumptious!

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Reviewer:

Lupick

Reviewed: Aug. 13, 2011

This is a great loaf. I added 5 tsps of fresh lemon juice and 2 tbls of fresh grated lemon rind. Just the perfect amount of lemon flavor. This is a keeper and will definitely make often. Thanks for the geat recipe.

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Brenda V

Reviewed: Jul. 25, 2011

After reading others reviews that this cake wasn't lemony enough, I increased the lemon juice to 6 tsps and added 6 oz. of lemon yogurt instead of milk. It had a nice lemon flavor but really couldn't taste much of the coconut, so I think I'll increase that next time. I didn't do the glaze as we like our "coffee" cakes plain. The texture was excellent, not sure why others had trouble. Will be making this again.

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