Recipe by Gwynne Comstock
"A moist lemon bread, good for afternoon tea."
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1 1/2 cups
This is the best lemon bread I've ever made, my dad loves it. Especially when I add poppy seeds which realy complement the sweet-tangy lemon flavor. I add a little to the batter, and a little to the glaze and it's really delicious. I've found that the bread takes less time in my oven, about 45 minutes, but everyone's oven is different. When you think its ready then it probably is, (if you know what your doing :-) otherwise it won't be as moist as it should be.
It came out dry and hard
Like other reviewers suggested, I added more lemon juice (2/3rds of a cup) and increased the flour by 2 tbsp. Very lemony flavour and a very dense, moist bread, I did have to bake mine longer though. I skipped the glaze too. One small detail that is missing in the directions...it does not say WHEN to add the lemon juice, I added it after I creamed the shortening/sugar and eggs and BEFORE the adding the milk, otherwise that much lemon juice would have curdled the milk instantly. Good recipe and thanks for providing it!
This is great as a dessert! I usually use butter instead of shortening, a tablespoon of lemon zest and I make the glaze by combining lemon juice with powdered sugar. It is perfect with tea.
This bread has a lovely pound cake texture. I poked holes in it before pouring the glaze over. Sir the glaze ingredients very well before using but don't skip using it. It makes the bread what it is.
I have discovered that it is quite difficult to find a good lemon loaf recipe. This one, however, is one of the best out there! The nuts are an interesting addition.
Soooooo good! I think I have made this 6 times since I found the recipe! Everyone loves it, and my husband is requesting it again today. I bake it in 3 mini loaf pans. I also microwave the lemon juice to melt all the sugar before pouring the glaze on top. Yum!
Produces wonderfully moist lemon bread! Increase the amount of lemon rind for a very tart treat!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 97
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