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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: May 1, 2008
This is a nice basic lemon loaf recipe. The buttermilk makes it very tangy. Definitely a great starter. I wanted an easy recipe and I got it. I like a super strong lemon flavor, so I added a half cup of lemon juice straight to the batter, and to make it extra moist a package of lemon pudding/pie filling. I omitted the alcohol and I don't think it tasted like it was lacking anything. I would like to make it again using blueberries and a cream cheese icing, I think that would be great! For this amount of batter I used it to make two 8x4 loaves for 50 minutes.
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Reviewer:

NANSYPANTS
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 8, 2008
This recipe turned out GREAT. The loaf pans should be 9x5. I used 8x4 pans and used the extra batter for cupcakes. For one loaf I added poppyseeds and the other half I add partially thawed mango. I just furthur cubed the large frozen mango cubes that I had partially thawed (hard frozen mango is impossible to chop). I used ammaretto instead of orange liqueur and used sour cream thinned out with milk for the buttermilk I didn't have. The lemon glaze on top adds alot of sparkle to the loaves. Thanks for the great recipe!!
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Reviewer:

CMOCVA
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 30, 2008
I made this for a pot luck as a dessert. I dressed it up with crystalized grpaes and tangerines...so nice! My husband told me it was the best cake as it is not too sweet or tart...just right. Others have asked me for the recipe, so I say it is a winner! Easy to make and it stays fresh for days.
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4 users found this review helpful

Reviewer:

mylisssa
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