Rating: 4.25 stars
48 Ratings
  • 5 star values: 25
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 - 9x5 inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.

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  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.

  • Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.

  • Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.

  • In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

Nutrition Facts

218 calories; protein 4.5g; carbohydrates 32.3g; fat 8.3g; cholesterol 42.4mg; sodium 314.4mg. Full Nutrition
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Reviews (44)

Most helpful positive review

Rating: 5 stars
05/01/2005
This is very good. Don't skip the glaze step or you're losing a lot of the lemon flavor! I bake for 45 minutes, remove loaf and brush the top with glaze, return it to the oven for 5 minuets, remove again and brush with glaze and return to the oven for 5 more minutes. That way the top isn't as wet from the glaze. Read More
(44)

Most helpful critical review

Rating: 3 stars
06/09/2003
I used this recipe to make lemon muffins. They were very moist and not too sweet. The recipe made nine beautiful muffins! Like the other reviewers I used 4 teaspoons of lemon juice for the glaze which wasn't still enough! Thanks for the recipe. Read More
(10)
48 Ratings
  • 5 star values: 25
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/01/2005
This is very good. Don't skip the glaze step or you're losing a lot of the lemon flavor! I bake for 45 minutes, remove loaf and brush the top with glaze, return it to the oven for 5 minuets, remove again and brush with glaze and return to the oven for 5 more minutes. That way the top isn't as wet from the glaze. Read More
(44)
Rating: 5 stars
01/02/2008
WOW. This was my first time baking a loaf, and I am sooo happy with the results! Taking some other reviewers' advice, I took the bread out at 45 min. to glaze and then returned it to the oven for the last 5 or so minutes. I also altered the glaze- I used one tablespoon sugar and one tablespoon honey to make the flaor more interesting. In the batter, I zested an entire lemon, so there was no shortage of lemony flavor. In addition, I cut the sugar to half a cup, used 1/4 cup whole wheat flour just for kicks, replaced the milk with the same amount of pureed orange (more citrus, yum!) and replaced all the butter with applesauce. With so many alterations I was a little unsure when I popped it into the oven, but boy was I wrong to doubt. This recipe is excellent, thank you so much. Read More
(36)
Rating: 4 stars
10/09/2003
This is a great bread, moist and full of flavor. Poppy seeds could be used in place of walnuts. Read More
(34)
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Rating: 4 stars
09/22/2005
Delicious recipe. I tried this one evening as a dessert.. I actually was out of milk but I had just enough coconut milk...worked just fine. Didn't use the walnuts.. this reminds me of one of my mum's recipies.. I also substituted finely grated orange rind instead of lemon but I would recommend actually cooking the orange/lemon rind in the glaze mixture before adding it to the batter. Orange can be a bit bitter. Still its a great recipe with a few simple ingredients. Love it! Read More
(21)
Rating: 5 stars
04/28/2004
This recipe is very similar to one my friend and I have made over the years -unfortunately I don't have the recipe. I eliminated the nuts -nuts and lemon? c'mon. Anyway cut out the nuts. Also I mix up a double batch of the sugar and lemon juice in a sauce pan and heat it on low to create a syrup. Drizzle on loaf/loaves when cooled. Read More
(20)
Rating: 5 stars
10/09/2003
I will make this loaf often.My husband loves lemon and the lemon glaze poured over this one gives it that much more flavor.I doubled the recipe to make two loaves and instead of 4 teaspoons of lemon rind I used 6.I just didnt think 4 would give it enough zing.Thank you Lisa! Read More
(13)
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Rating: 5 stars
11/08/2007
This was absolutely delicious! The only change I made was I used 4 individual sized bundt pans instead of the standard pan. These would be great with a hot cup of tea! I gave one to my neighbor and my kids ate the rest. This would be a wonderful food gift. Read More
(13)
Rating: 4 stars
04/11/2003
This was a nice loaf (and freezes well) but needed to be spread with butter to be really enjoyed. I would make it again. Read More
(12)
Rating: 5 stars
11/23/2010
I made this without nuts and added a few squeezes of fresh lemon juice to the batter. I had no problems with dryness as other reviewers have noted and I loved this bread. Read More
(11)
Rating: 3 stars
06/09/2003
I used this recipe to make lemon muffins. They were very moist and not too sweet. The recipe made nine beautiful muffins! Like the other reviewers I used 4 teaspoons of lemon juice for the glaze which wasn't still enough! Thanks for the recipe. Read More
(10)