Our Favourite Lemon Loaf
This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)
Reviews
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Holy freakin' jack flash! This is one of those perfect recipes, that mind me of the lemon loaf my mom used to make, only BETTER! I've printed out this recipe, and already my boyfriend has request another loaf, as he loves having a small slice with his at-work coffee. I sub'd the 1/2c of milk, and broke it down to 1/4 fresh lemon juice & 1/4 milk, and it wasn't too strong ... I'll be doing that from now on to give it that extra tiny little boost of fresh lemon taste. SUPER recipe! Thanks so much for sharing! -
Great loaf! Added 1.5 lemon rind and 1/4 lemon juice 1/4 milk which gave the loaf a real lemony taste the way I like. Thanks for posting, I got many compliments.
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This gets five stars due to the great changes posted by others. I use this to make mini loaves at Christmas...had to adjust the cooking time down to 40 minutes when dividing the batter into 3 small loaf pans. I used 1/4 c. fresh lemon juice (2 lemons) and 1/4 c. milk and added 1 T. canola oil for additional moisture. I also used the zest of all of the lemons (3) for the batter and, because I use Meyer lemons, reduced the sugar to just over 3/4 c. The end result is a wonderful lemony flavor...not too sweet and very moist. Highly recommended!
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OMG This has got to be the best Lemon Loaf recipe ever... I have made 100's of lemon loafs and none have ever been this good.. It is moist and not to heavy.. PERFECT.... I also sub'd the 1/2 c of milk with 1/4 fresh lemon juice and 1/4 cup milk.. I kept everything else the same... I will Def make this again and again :O)
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We love lemons and this is quite a treat!
