Very good, tangy bread.

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Ingredients

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

Directions

Instructions Checklist
  • Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.

  • Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.

  • While bread is baking, combine lemon juice and confectioners' sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.

Nutrition Facts

227.4 calories; 3.8 g protein; 31.5 g carbohydrates; 47.1 mg cholesterol; 97.8 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2003
Mild lemon flavor. Wonderful companion to cup of hot coffee. Read More
(18)

Most helpful critical review

Rating: 3 stars
11/27/2006
Given that I love lemon I really wanted to like this bread. It ended up tasting fine--not five-star delicious but good. However it really came out as more of a cake. It barely rose at all in the oven and the loaf really only ended up about two inches thick. I followed the recipe exactly except for omitting the nuts and sweetening the lemon juice more at the last step. Maybe next time I'll make a double batch and make it a 9x13 cake. But as a loaf of bread this just doesn't cut it. Read More
(14)
42 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/21/2003
Mild lemon flavor. Wonderful companion to cup of hot coffee. Read More
(18)
Rating: 5 stars
12/12/2003
A delightful bread with just the right amount of lemon flavor - not too tart and not too sweet. It was moist, yet firm, and made perfect slices when cut. Before grating the lemon peel, I squeezed the lemon and strained and reserved the juice for use in the glaze. The bread was golden brown and done in the center at 45 min., so be careful with the baking time. Read More
(17)
Rating: 3 stars
11/27/2006
Given that I love lemon I really wanted to like this bread. It ended up tasting fine--not five-star delicious but good. However it really came out as more of a cake. It barely rose at all in the oven and the loaf really only ended up about two inches thick. I followed the recipe exactly except for omitting the nuts and sweetening the lemon juice more at the last step. Maybe next time I'll make a double batch and make it a 9x13 cake. But as a loaf of bread this just doesn't cut it. Read More
(14)
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Rating: 5 stars
04/13/2006
This was great served as a dessert. It's a dense bread so it's like a cake but it's not too sweet. Perfect with tea! Read More
(7)
Rating: 1 stars
07/04/2005
I am usually very good at following recipes but I think I must have done something wrong. The center wouldn't cook even after 50 minutes then my whole family agreed that it tasted awful. I substituted canola oil (slightly less) for the butter and orange juice for the milk because my whole family is lactose intolerant. These substitutions are usually fine and don't result in disaster! Read More
(6)
Rating: 4 stars
05/12/2008
Like other reviews said it's more of a cake than a bread. I had added 1/2 tsp. of salt and mixed the baking powder with the flour instead of the liquid ingredients. Next time I will use the zest and juice of two lemons instead of just one since we like a really strong lemon flavor. Read More
(5)
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Rating: 4 stars
03/15/2004
I made 10 muffins out of this recipe. The batter turned out really liquidy but the muffins rose pretty well. I added poppy seeds on top. Lemony and sugary--not too bad! Read More
(4)
Rating: 5 stars
12/16/2010
Had extra lemons that I needed to use and found this recipe. Served it to a group of friends and they were soon fighting over the last piece. The glaze really makes the overall product. The bread does rise in the center so make sure to let the bread cool down sufficiently before applying glaze or else it will all run to edges. I was in a rush so didn't have time to do this but it tasted great fresh out of the oven! Read More
(4)
Rating: 5 stars
07/22/2003
Very good! Easy. Read More
(4)