Reviewed: Apr. 22, 2012

Absolutely delicious, made according to recipe except substituted butter for shortening.

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Reviewer:

WeCook4U

Cooking Level: Expert

Reviewed: Jan. 1, 2012

Add 1/2 cup of lemon juice and 1/4 cup of flour too and I omited the nuts, just left it plain. For topping, lemon juice and icing sugar until runny. Yum!

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Reviewer:

Belinda M

Reviewed: Aug. 20, 2011

I seem to fail at EVERY lemon loaf I have ever tried ... even if I follow it exactly ... I can bake anything BUT lemon loaf ... I am frustrated!

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Reviewer:

javajunkie

Reviewed: Apr. 25, 2011

My lemon loaf turned out well. I also substituted the sugar for icing sugar to coat it with lemon juice.

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Reviewer:

AmateurBaker

Cooking Level: Beginning

Reviewed: Apr. 21, 2011

This was good but only after i made changes. The first time i tried it didn't rise very much so i was disappointed with that. also the "glaze" wasn't very good. i knew using regular sugar wouldn't be the best but if you're going to review a recipe you have to follow it the first time. also the baking time is wrong. mine was finished in thirty five minutes. the second time i added an extra egg and an extra half teaspoon of baking powder and it rose better and tasted better. i also used confectioners sugar instead of regular sugar and it was better. i also made it with splenda/stevia and it turned out very good. however with the sugar substitute i added an extra egg, a quarter cup of evaporated soy milk and one teaspoon of baking soda.

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Reviewer:

navigatorboy

Reviewed: Feb. 20, 2011

This is wonderful! I didn't add the pecans (didn't have any nuts on hand). I did add the juice of one lemon to the batter. Watch your baking time (40 minutes and mine was almost over done). Otherwise, incredibly flavorful, spongy, wonderful. After cooling for a bit and inverting on a plate, dusted with some powdered sugar. Will absolutely add this to my favorites and make again.

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Reviewer:

EQUINAS82

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Reviewed: Jan. 28, 2011

I thought it was great. I followed reviews and added 1/4 cup of lemon juice to the batter. It was a little fluffier than i normally like, but it was tasty.

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Reviewer:

Cherylh70

Reviewed: Jan. 28, 2011

I love lemon so instead of using 1/2 cup of milk I used 1/2 cup of lemon juice instead. I loved it!!! but one caution, if you make the switch, reduce the cooking time or it will be burned arount the edges. Other than that, i loved it!

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Reviewer:

bakergirl4

Cooking Level: Intermediate

Reviewed: Jan. 16, 2011

What a great loaf. I made a few changes - not because the recipe needed it - but because we like a tart lemon flavour. I used only 1 1/2 tsp of lemon peel but added 1 tbsp fresh squeezed lemon juice. I also added 1/2 cup dried cranberries to make us feel like we are eating healthy. Baked for 55 min and it was almost too long. I should have reduced the milk by 1 tbsp to compensate for the tbsp of lemon juice because my cranberries sunk a bit. But we are still enjoying the loaf. Thanks for the recipe. I will make this again.

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