Glazed Lemon Loaf
photo by lilsweetie
- Ready In:
- 1hr 15mins
- Preheat oven to 350 degrees.
- Cream sugar& butter until smooth.
- Beat in eggs.
- Add dry ingredients alternately with milk.
- Fold in rind& nuts.
- Pour into gresed loaf pan.
- Bake 350 degrees F for 1 hour.
- Glaze: Blend& pour over hot loaf.
- Cool& remove from pan.
Questions & Replies
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Delicious! I love the crunchy touch of walnuts in this sweet bread. I wanted it good and lemony so I added a 1/2 tsp of lemon extract along with a few drops of yellow food coloring. I wasn't crazy about the grainy texture of the uncooked glaze so I microwaved it about 3 minutes and ended up with a fabulous tangy-sweet syrupy glaze that made the cake taste wonderful!
I've made this several times and it's delicious. I've made it exactly as the recipe calls w/ the exception of the nuts (never have been sure if the glaze is supposed to use granulated or confectioners sugar so I used confectioners) and I've also made it with extra lemon rind in the batter, and it turns out amazing either way! Great way to use up extra lemons.
Oh, my, goodness!! I LOVE this recipe. It turned out so moist and it wasn't crumbly like some home made breads can be. This recipe is a keeper! I added 1 extra tablespoon of butter (wanted to make sure it would be moist) and a tiny splash more milk. Turned out AMAZING! It's best the next day chilled. Try it, you will not regret it I promise.
This was really good. I found that it was way better the second day after being refrigerated and more like a pound cake. I used roasted chopped almonds instead of walnuts and also added a splash of lemon juice to the batter. Instead of regular sugar I used icing sugar and I didn't have a grainy texture like the other posters. Perfect with a cup of tea. MMMM!