I just had my first slice of this ( I couldn't even wait for it to cool down!), and I just had to come on here and rate this recipe... It is phenomenally delicious!!! Because so many reviewers were raving about this "bread" seeming more like a cake, I decided to increase the recipe by half and bake it in a 9" round pan. I followed the recipe exactly, only doing a bit of improv with the glaze. Firstly, I kept the sugar/lemon juice proportions outlined in the recipe, the only thing I did was add a couple teaspoons of grated lemon peel to the sauce, then popped it in the microwave until it was boiling. I did this so that the glaze would be more like a syrup, and because it was so watery and grainy without being cooked. The added lemon peel makes the glaze taste just like candied lemons, and what I did was drizzle on top of the cake during the last 10 minutes of baking. The cake didn't come out soggy at all! In fact, the glaze I made soaked nicely into the top and created a delcious, slightly crispy and shiny glazing to the whole thing, with little flecks of candied lemon peel here and there... Truly, a lovely presentation and the taste is out of this world!!! It's lemony, but also very blueberry and the combination is dynamite! Highly recommend this recipe!
Was this review helpful?
26 users found this review helpful
I just had my first slice of this ( I couldn't even wait for it to cool down!), and I just had...