Zesty Lemon Loaf Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Dec. 22, 2008
I've just finished baking this and haven't actually tasted it yet, but it smells pretty good! Two problems with the recipe... it calls for ginger in the ingredients, but doesn't mention it in the directions. I had fresh ginger on hand so added it with the wet ingredients. The other possible problem is the second amount of sugar says "white sugar" so that's what I used, white granulated sugar, same as in the main recipe. I think it was supposed to be icing sugar though, judging by the photograph! I didn't need nearly that much sweet lemon juice - maybe half. It perhaps would be different if it was icing sugar...??? Can't wait to try it anyway! :)
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Reviewed: Jun. 12, 2008
Oh my god. I made this for the first time, with a few changes, and the result was INCREDIBLE. Melt-in-your-mouth texture, tender... mmmm. I reduced sugar to 2/3 cup, and beat the butter (yes, butter) for 3mins, sugar for 3 mins, eggs + extracts (vanilla, almond, orange)for 3 mins, (used sour cream instead of buttermilk) and then added the final ingredients- plus I alternated between flour mixture and liquid beginning with flour mixture. (the flour, salt, baking powder) I guarentee my mixing method will work. ;)
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Cooking Level: Intermediate

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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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Cooking Level: Expert

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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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Cooking Level: Expert

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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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Home Town: Alexandria, Virginia, USA
Living In: Sonoma, California, USA

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