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Showing 1-4 of 4
on April 05, 2011
Instead of powdered sugar with the lemon juice, I usegranulated sugar. You can also make an orange loaf by replace lemon zest and juice with orange zest juice.
I'm also Canadian and probablybelong to the chef's same church. BON APPETIT!
on February 05, 2013
Excellent lemon loaf. Just like my Canadian Mum used to make......I used 3 mini (disposable aluminum type) loaf pans and placed them on a cookie sheet to bake for about 38 to 40 minutes. I lined each pan with parchment paper to make removing the loaves easy. I also substituted granulated sugar in the glaze, heating in the microwave to dissolve. Thanks so much for the recipe, Recipe Junkie. :)
Update: Just a note for anyone else making the same mistake I did.....We didn't notice anything "off" while the bread was still warm, but when it cooled it had an awful metallic after taste. After some research I realize using Clapper Girl baking powder was the culprit. It has aluminum in it and that's what we were tasting. I'm switching to Rumford double action powder from now on. :)
on June 02, 2007
Made it last night, and brought it to work today, my friends loved it, thank you very much ! very easy to make, Merci !people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #304329
on May 06, 2006
Serving Size: 1 (846 g)
Servings Per Recipe: 1