Recipe by v monte
"Very good, tangy bread."
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1 1/2 cups
grated lemon zest
Mild lemon flavor. Wonderful companion to cup of hot coffee.
Given that I love lemon, I really wanted to like this bread. It ended up tasting fine--not five-star delicious, but good. However, it really came out as more of a cake. It barely rose at all in the oven, and the loaf really only ended up about two inches thick. I followed the recipe exactly, except for omitting the nuts and sweetening the lemon juice more at the last step. Maybe next time I'll make a double batch and make it a 9x13 cake. But as a loaf of bread, this just doesn't cut it.
A delightful bread with just the right amount of lemon flavor - not too tart and not too sweet. It was moist, yet firm, and made perfect slices when cut. Before grating the lemon peel, I squeezed the lemon and strained and reserved the juice for use in the glaze. The bread was golden brown and done in the center at 45 min., so be careful with the baking time.
This was great served as a dessert. It's a dense bread, so it's like a cake, but it's not too sweet. Perfect with tea!
Like other reviews said, it's more of a cake than a bread.
I had added 1/2 tsp. of salt and mixed the baking powder with the flour instead of the liquid ingredients. Next time, I will use the zest and juice of two lemons instead of just one since we like a really strong lemon flavor.
I am usually very good at following recipes, but I think I must have done something wrong. The center wouldn't cook even after 50 minutes, then my whole family agreed that it tasted awful.
I substituted canola oil (slightly less) for the butter, and orange juice for the milk, because my whole family is lactose intolerant. These substitutions are usually fine, and don't result in disaster!
Had extra lemons that I needed to use and found this recipe. Served it to a group of friends and they were soon fighting over the last piece. The glaze really makes the overall product. The bread does rise in the center so make sure to let the bread cool down sufficiently before applying glaze or else it will all run to edges. I was in a rush so didn't have time to do this but it tasted great fresh out of the oven!
I made 10 muffins out of this recipe. The batter turned out *really* liquidy, but the muffins rose pretty well. I added poppy seeds on top. Lemony and sugary--not too bad!
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Lemon Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
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