2 Reviews

Delicious! We loved this moist, tangy lemon bread. I used the optional lemon juice and pecans. Also, I added 1/8 tsp. lemon extract to increase the lemon flavor. I baked the loaf for 55 minutes, covering with foil when the top started to brown. The tart and tangy lemon syrup really puts this bread over the top. Thank you for sharing this wonderful recipe...it is definitely a keeper! *Made for Fall 2008 My 3 Chefs*

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Bayhill October 31, 2008

I love this, it was easy to make and delicious. I replaced the milk with whey from another recipe I was making. Perfect for a lemon party we're having.

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Ramon Casha May 11, 2012
Williams Sonoma's Lemon Bread