Reviewed: Aug. 8, 2009

This recipe is delish! I just made it, but had to substitue 1 cup of reduced fat sour cream for the yogurt (what I had on hand). I used the juice of half the lemon to thin out the sour cream a little bit. I also used a prior reviewer's suggestion and upped the sugar to 3/4 c. instead of the 1/2 c. the recipe calls for. The lemon flavor is subtle, so maybe next time I'll zest the whole lemon and use all of the lemon juice. The bread was a snap to bring together and it's very moist and flavorful! Would probably be good with blueberries in place of the raspberries to switch it up a bit! Great recipe!

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Reviewer:

Stefibeth

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Reviewed: Jul. 30, 2009

Very good and moist. I added extra lemon zest because I really like lemon. I will be making this again.

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Reviewer:

Debby G2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: White Lake, Michigan, USA

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Reviewed: Nov. 5, 2008

This was okay. Like another reviewer, I thought it should be sweeter too. It definitely needs a glaze the way the recipe reads now.

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Reviewer:

Lindsay

Cooking Level: Expert

Living In: Inman, Kansas, USA

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Reviewed: Oct. 20, 2008

I LOVE this bread! I added 1/2 cup more raspberries and all the zest from the lemon instead of just the 2 tspn. Those slight changes really made it even more tart and fresh. I had to bake it a little bit longer with the changes but well worth it.

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bnewlon812

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 28, 2008

While this bakes up perfectly into a beautiful loaf, I found this sort of blah, lacking in flavor. This is a moist bread, with a tender crumb, a subtle hint of lemon and a punch of flavor with the raspberries, but the batter itself needs something to liven it up. Looking at the ingredient list, I noticed it called for less sugar than other similar breads, so I upped it to 3/4 up--and if I were to make it again I would add even more, and make it a full cup. I didn't have yogurt, so I used 1 T. of lemon juice and enough half and half to equal 1 cup--it worked just fine. After tasting the bread and realizing it needed a flavor boost, I glazed it with 1/2 c. powdered sugar mixed with 2 tsp. grated lemon zest and enough lemon juice until drizzling consistency. While the glaze was a definite improvement, I still thought the bread overall was "ho-hum."

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 18, 2008

Absolutely delicious. I measured lemon peel and raspberries by eye and I think I have put more then asked for but it came out great. It is naturally moist bread. Yumm.

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Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jul. 10, 2008

this recipe is the best and i'll make it again and again

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Reviewer:

hoperox

Cooking Level: Professional

Home Town: Surrey, British Columbia, Canada

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Dec. 23, 2007

Awesome!! I will definitely make this again!

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Jessie

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Reviewed: Jul. 28, 2007

This bread is wonderful! I love the delicate lemon flavor that the peel and the yogurt impart. It is not too dense and the bread is so attractive with the raspberries in every slice. If you prefer a sweeter bread, you might want to add more sugar, but I thought it was perfect as is. Thanks so much for sharing, Carol!

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