Reviewed: Oct. 8, 2009

Very good!

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Reviewed: Dec. 14, 2008

I was a little disappointed with how dry it was. I guess I should have made a "Cake" instead of a "bread". Not too lemony either.

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Christina

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Reviewed: May 12, 2008

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.

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PHISCH

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Reviewed: Jul. 11, 2007

Be sure not to overcook this. It will turn out dry. I added a little lemon extract to the batter as I wanted lemon flavor to more than just the frosting.

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lenihan5

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Reviewed: Nov. 26, 2006

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.

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Cooking Level: Intermediate

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Reviewed: Nov. 9, 2006

This bread is wonderful! I've never baked bread from scratch before so I was nervous. But this turned out moist , tangy, and flavorful...and it was easy to make. My boyfriend can't stop raving about it.

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Helene

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Reviewed: Sep. 23, 2006

Delicious! And best when warm. I love how the sweetened lemon juice combines so nicely with the rest of the bread.

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Katie723

Living In: Boulder, Colorado, USA

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Reviewed: Jun. 2, 2006

ABSOLUTELY FABULOUS. SOME IN MY FAMILY DO NOT LIKE NUTS, SO LEFT THEM OUT. DIDN'T MATTER, IT WAS WONDERFUL!!

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PAMELADEE320

Cooking Level: Intermediate

Living In: Red Oak, Iowa, USA

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Reviewed: Apr. 13, 2006

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!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 4, 2005

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!

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Canderivative

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2004

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!

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MACKALLEN

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Reviewed: Jul. 22, 2003

Very good! Easy.

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BUNNYGIRL67

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Reviewed: May 9, 2003

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.

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