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Simple to make with a wonderful texture and great lemony taste. Served it with double cream and lemon curd.

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Tulip-Fairy July 29, 2007

lemonlicious

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sprue May 23, 2007

"Lotsa lemon" is right on the money. Delicious. I used my handheld mixer, and I believe it would have been much easier with the stand mixer, so next time I'll use it. We love lemon desserts, so I know we'll enjoy this one many times. Thanks very much.

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Deb G April 07, 2007

This turned out so nicely, very moist, a fine texture, gorgeous brown top. I loved it from start to finish, and gosh was it finished quickly! I did have to bake it longer than the recipe calls for, more like 90 minutes, but I covered the loaf with foil after 60 minutes when it was getting brown on top and just kept checking it at 10 minute intervals until it tested done. Since I first made this, I have made it again without a mixer, which meant it was harder to really cream the butter and sugar. The texture is less light and fluffy as a result, more like a pound cake, but still fantastic. Plenty of people have raved and asked for the recipe. Thanks for a fantastic loaf that would, indeed, be great with a cuppa.

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Sackville August 19, 2006
Lotsa Lemon Loaf