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This is very moist and has a nice delicate flavor, but for me not enough lemon, I could barely taste it when eating the cake without the glaze. If it was called Cream Cake with lemon glaze it would be perfect! I made the recipe as shown except for cutting it in half for one loaf, and adding a TBL of fresh lemon juice in place of some of the milk. Maybe a little lemon extract give it a boost. I used 1/3 c sugar and lemon juice for the glaze and poked some holes. The moistness is almost too moist for me (I don't like when baked goods start heading towards gummy) I would reduce the fat, as another reviewer, did to a 1/3 cup. My loaf was very brown on the bottom and sides, and cooked, at 50 minutes. Overall I really liked this and would make it again with a few adjustments to suit our tastes. Thank you Wildflour for sharing another lovely recipe. Made for ZWT5 by one of the Cooks With Dirty Faces.
Very moist and tasty.Will sure make it again.
This was very popular with my family when I made it for a potluck. I think next time I'll use less lemon rind and more lemon glaze. The loaf turned out very moist and yummy. I didn't use pecans because I didn't have any but I'd love to try it with nuts next time.
I used vegetable oil, 1/3 cup and it was moist and flavorable. This is a great easy recipe to make. Will make again and again.Thanks for posting.
This was DEEEELICIOUS!! I brought one into work and it was gone by 10:00, and I only work with 3 other people!! I will ALWAYS make this from now on. I ommitted the nuts just as a personal preference..but mmmmm good:) This is probably my favourite recipe on 'zaar so far! Thanks Wildflour!
Nice lemon flavor. I know it will knock my socks off tomorrow after it sits. I only wish I hadn't of chopped my pecans so fine. Thank you for the very lovely lemon loaf. Made by a Floozie for ZWT3.
This was a beautiful fluffy cake and quick and easy to do - I omitted the nuts as my children are not big on them and it really was delicious even without them so thankyou Wildflour