By RéeLani on December 07, 2002
"This is one of the few things my mom used to bake every year for the holidays. Now that she's gone I've taken over the tradition. Everyone who tries it soon asks for more. Very lemony and very tasty! Prep time is a true guess-timate. It tastes best after it sits for a day."
Serving Size: 1 (1221 g)
Servings Per Recipe: 1
"What a moist and lemony bread! The glaze seeping down into the bread made it even better the second day. We could hardly wait to taste it after smelling it in the oven! I used chopped walnuts, which gave it a nice flavor and texture. Thanks for this great recipe, Ree!"
"very nice and lemony. the top looked like angel food cake and it was delicious for breakfast the next morning. i used my fresh lemons and chopped hazelnuts. next time, i think i'll leave out the nuts. thank you!"
"This is delicious and easy to make. Used Meyer lemons and made them in four mini-loaf pans. Should have used 5! I ended up with cake in the bottom of my oven! I cooked the sugar and lemon juice together for the glaze. Yum."
"Reviewing for Pick your Chef cook-a-thon as ReeLani waas my pick. I guess I picked this bout the same time that chia did in Zaar tag, but this is really a great bread recipe. Longer it sits in the glaze the better and moister it seems to get. Loved the lemon flavor and the more dense texture. TY bunches."
"delicious moist wonderful! i had to cook it 20 minutes more. glazed them both. ate one that evening, very good, but the second one that sat overnight was excellent. everyone at work wanted the recipe. i will definitely make this again"
"I was making mine for a birthday gathering. I don't know what I did wrong, but mine tasted like baked egg bread with a hint of lemon flavor. I did substitute a bundt pan for the two loaf pans (which is not unheard of), cooked for the same amount of time, omitted the nuts. Was not tasty at all, and is 6 eggs correct? I would love to try this again, since it sounds so delicious, but don't want to throw out my next one. "