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This is a really good lemon bread. I had bought a bag of lemons specifically to make a lemon bread, so I adapted the recipe by adding 1/2 cup fresh lemon juice in place of 1/2 cup of the milk. I also then decreased the amount of lemon extract to 1 tsp. On a side note, I'm not a fan of almond extract, so I omitted it without sacrificing taste (I think). The bread came out beautifully and had great lemon flavor. I'm making another batch (to use up those lemons!) and will try adding some zest as well. **Don't be alarmed (like I was) by the thinness of the batter - the bread will come out just fine.**
These loaves have a beautiful color to them & the flavor is outstanding. They're very moist & are slightly heavy, like a pound cake. I was nervous about the amounts of extract because I used 3/4 of a brand new bottle of the lemon for this one recipe. But in the end the didn't overpower at all. I didn't realize I didn't have any orange juice on hand, so I had to substitute pineapple juice in the glaze. My only change next time would be to add the wet ingredients to the dry because it's so much easier to incorporate that way. I've double wrapped one loaf for freezing & we're happily devouring the other. Thanks for sharing, Meg! Made for PAC Fall 2008 Orphanage.
It's in the oven now! Super easy and not messy. I will make this again!
OUTSTANDING BREAD in every way ~ Easy to make, great smell while baking, & a wonderful taste as we gorged ourselves on it! Definitely a make-again kind of recipe! Thanks for sharing a great keeper! [Tagged, made & reviewed for one of my adopted orphans in the current Pick-A-Chef]
This bread is so pretty! And it lasts really well wrapped in waxed paper on the counter. I froze my second loaf. So we will see how that goes. The texture is exactly what I was expecting. This is a wonderful bread with coffee because it has a slightly dry (but not crumbly) texture. I am going to put this in my permanent book. This would be a great one to take to an afternoon luncheon. *Made for PAC Fall '08*