Reviewed: Oct. 22, 2009

Quick, easy and delicious! I added a little lemon juice to the mix just to give it a bit more flavor and drizzled the top with a powder sugar and lemon juice icing. Big raves from the kids!!

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Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Madison, Indiana, USA

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Reviewed: Apr. 30, 2009

Very moist and just the right amount of lemon! I tried other recipes off this site for lemon loaf, but found this one was the best. thank you!

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Alexandra

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

I loved this recipe and it got two thumbs up from the people in my office but next time I would only use about 3/4 of the glaze and maybe just brush it on when the loaf was on a wire rack. The glaze soaked into the loaf too much at the bottom when it was in the pan and the flavour was INTENSE in spots.

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CARLA1964

Home Town: Kenora, Ontario, Canada

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Reviewed: Feb. 17, 2009

I decreased the sugar in this loaf a little, and increased the margarine to 1/2 cup. I added in vanilla and coconut extracts, blueberries, and replaced the milk with cream, b/c I had some on hand that I had to use up! This resulted in a very rich, delicious cake.

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mayura

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2008

This produced great results! My entire family enjoyed it :) One tip about the glaze at the end: using sugar and lemon juice is fine, you don't need icing sugar. If you heat the mixture a little in a saucepan and stir until the sugar completely dissolves, then you can pour the sticky syrupy goodness perfectly well.

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LaDiDa

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 24, 2008

good lemon loaf base however made a few alterations. for topping I would also prefer to use confectioners sugar however was out so instead I added coconut to the mixture also ran out of lemon juice so I used half lemon half lime juice , great cake even took a picture hope to add it to this recipe !

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denyse24

Cooking Level: Expert

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Reviewed: Apr. 13, 2008

Really good recipe. I made them into mini muffins, baked for 20-25 mins. They are a little too sweet so go easy on the sugar in the mix. Added some cranberries and flax seed for more texture too.

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rubykayee

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Reviewed: Mar. 12, 2008

This is a very delicate tasting loaf. It has just a hint of lemon. To the batter I added the juice of half a lemon and all the rind as directed. It's just right for this loaf. For the glaze, I didn't use sugar, instead I used Icing sugar and lemon juice and it was perfect. A very nice light tasting loaf. THX.

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Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 15, 2007

The loaf is really wonderful. I agree to watch the baking time. I did the topping just as suggested and found it to be too "crystal like" and too sweet. The other lemon loaf recipies that I have used have icing sugar and lemon juice in the topping and that is what I will do in the future. I also used butter instead of shortening, as "Butter makes it better". The loaf is very tasty. One more thing, I think that I would add a bit of lemon extract on the next go. Enjoy.

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baking in Toronto

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Reviewed: Nov. 13, 2007

Pretty good loaf. I expected something lighter, but the loaf is dense like a coffee cake and didn't rise as much as I'd have liked. I didn't use the glaze, and as a result the loaf wasn't as lemony as I would have liked--I should have added the juice to the loaf batter. I also substituted the sugar with Splenda (3/4 cup) and pecans with dried blueberries.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 7, 2007

Excellent recipe! Have made it twice now and it is exactly what I was looking for. Just watch the time, I only baked for 40 minutes and it was almost overdone.

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