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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Photo by denyse24
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
Photo by denyse24
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Photo by Cookies
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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Cookies
Photo by Cookies
Living In: Hamilton, Ontario, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Photo by DetectiveL
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
Photo by DetectiveL
Cooking Level: Intermediate
Living In: Tokyo, Tokyo, Japan
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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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Erin Leigh
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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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