Reviewed: Jul. 28, 2010

After reading the other reviews here, I used 1/3 rather than 1/2c sour cream (I actually substituted Greek yogurt because it's what I had in the fridge), and I cooked the dough in a 9x5" loaf pan for 40 minutes. With these adjustments, I did not end up with any wetness in the center; in fact, the loaf turned out just a little dry. I made a quick simple syrup flavored with the rest of the juice from the lemon and used it to moisten the loaf again as it cooled (I didn't use the powdered sugar glaze, because I was out of powdered sugar). In the end, the loaf turned out to have a mild rather than a zesty lemon flavor.

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8 users found this review helpful

Reviewer:

megankms

Reviewed: Aug. 8, 2009

When I saw that the center was still very wet after the alloted time, I turned the oven down 25 degrees and put tinfoil loosely over the top. Turned out beautifully. Next time, I'll try 45 min-1hr at 300 degrees.

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20 users found this review helpful

Reviewer:

kimmirish

Reviewed: Jul. 5, 2009

Tasted fine but marking down because of misleading cooking time. I made this twice -- 35 minutes the first time (toothpick seemed dry); 45 minutes the second time. Both times I had to throw out the middle section of the cake because it was so wet.

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16 users found this review helpful

Reviewer:

paul@lampion.com

Reviewed: May 30, 2009

Good, easy recipe,Ihad no sour cream so subbed with milk,doubled lemon peel but think more lemon flavouring would be good. Baking time in a loaf pan took lot longer.

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12 users found this review helpful