99 Reviews of Our Favourite Lemon Loaf

From: jdoe

On Nov 14, 2004

Your favorite lemon loaf is now our favorite as well! This loaf has a heavenly flavor and texture. Very lemony and buttery (used butter rather than shortening), and quick and easy to put together with pantry staples. Everybody loved it for breakfast, DH and I also thoroughly enjoyed it with our afternoon tea. Thanks for the delicious recipe.

From: Feej

On Dec 8, 2007

Very good! I have a friend who buys starbucks lemon loaf for breakfast every day. I made this for him. I made only couple minor changes (because of comparing several lemon loaf recipes). I used buttermilk instead of milk. Also, added 1 teaspoon lemon extract & 1 teaspoon lemon juice. He said the flavor was right-on. However, said Starbucks was just a little lighter. And the icing was different. Next time, I think I will beat the egg whites separately & fold them in. We'll see if that works. On it's own, this is a very nice recipe that I will make again. Thanks for sharing!!

From: Judy from Hawaii

On Sep 6, 2004

This was a very nice lemon loaf. It did seem to me to be more of a tea cake than a quick bread. The glaze imparts an intense lemon flavor which I enjoyed. It did not rise as much as I expected it to, but it remained a nice treat.

From: Baby Kato

On Feb 23, 2007

This is a wonderful lemon loaf Derf. I used the batter for 6 mini rosebud cakes. They turned out beautiful. Sweet, tart, tangy, moist, tender, crispy and very delicious.The cake has a beautiful subtle lemon flavour, while the glaze is thick and very intense. I will certainly be making this again.

From: Cathy-O

On Nov 14, 2005

This deliciously lemony buttery cake is a favourite in our home whenever I make it. I use only three-fourths cup of sugar in the batter and usually have to cover the cake with a strip of foil about half way through baking time, so it doesn't brown too much. We are always in such a hurry to eat it, that the first few pieces tend to crumble as it is still warm. Derf thank you for sharing.

From: trishypie

On Jun 18, 2005

This was a very nice and moist loaf. To give the bread a little extra flavour I added two tsp of dried lemon zest (I didn't have any real lemons on hand), 2 tsp of coconut extract and 1 tsp of pineapple extract. I also poured the glaze all over the loaf while it was still in the pan and removed it when it was slightly cooled. The edges were crispy and tangy. DH LOVED this lemon loaf and has asked that I make it again! Thanks so much for a great recipe!

From: RecipeMonster

On Jan 1, 2006

Very good, I used butter. I have made twice and will make again! Thanks.

From: iLuv2cook 2

On Feb 20, 2006

This was a very Lemony Rich Pound Cake. I used margarine and came out wonderful. I definitely had to allow to bake at 350 for just over an hour and used a 10x5 inch loaf pan. Thanks Derf!

From: zannah17

On Oct 23, 2006

Amazing! I've made it 4 times since & I am planning on making it for friends at Christmas. The only thing I did different, was instead of adding a glaze to the top, I poked holes all over & squeezed fresh lemon juice all over.

From: Chef #382830

On Sep 25, 2007

I LOVE LOVE LOVE this recipe! I baked it in a mini muffin instead of the loaf and they turned out great! I took the advice of others and added 1/4 cup of lemon juice and the zest of 2 lemons to the batter. The glaze is super lemony and I love it! I finished with a dusting of icing sugar which is just enough to offset the tang!