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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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Reviewer:

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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Reviewer:

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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Reviewer:

Cookies

	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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Reviewer:

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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Reviewer:

DetectiveL

	Cooking Level: Intermediate Living In: Tokyo, Tokyo, Japan
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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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Reviewer:

Erin Leigh


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Reviewed: Jul. 15, 2007

i love this recipe and i think it should be rated with five stars any one reading this review you just have to try this recipe believe its this good!

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Reviewer:

creimer


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