Lemon Loaf Cake

Tastes very good with just the right amount of lemon with the glaze. It took 45 minutes in 350 degree oven ❣️

I read the first few reviews and this sounded great -then I made it. Followed recipe exactly. End of 35 minutes runny in center so raised temp to 350 and baked for 10 more minutes. Very heavy and unappealing texture and little lemon flavor . Does not belong in my recipe box

Tasty cake.. very lemony. I added a bit more zest. The glaze was very sweet so I would use less next time... and add some almonds. I made these as cupcakes since I live alone and can toss the rest in freezer. I baked them for 20 minutes at 325... got 10 cupcakes

Oh this was fantastic! I made the recipe as is and wouldn’t change a thing!

7.9.20 I read the reviews, and the criticisms were pretty much the same throughout. First, uncooked in the middle, and second, lacking lemon flavor. I added extra lemon zest to the batter as well as a teaspoon of recently-bought lemon extract (it was fresh), and I still could taste very little lemon. Instead of 30-35 minutes to bake (can’t imagine it ever cooking in that amount of time), this took 63 minutes for a toothpick inserted in the center to come out clean. I didn’t want a heavy icing on the top, so I just mixed up 1/2 cup of confectioners sugar with some lemon juice and did a drizzle which worked out fine. I’m no expert baker, but I have to wonder if cooking at 350ºF instead of 325ºF would have been better.for cooking the loaf all the way through. I made a loaf cake several weeks ago with lemon and sour cream, and it cooked beautifully at 350ºF for one hour. Unfortunately, this just didn’t work for me. It pretty much was flavorless, was dry, and had a rough/heavy texture. I served it with syrupy strawberries, and the juice did soften it, so it OK for shortcake. Sorry for the bad review, but I think this recipe has issues, and I won’t be making it again, just movin’ on.

Delicious! After reading other reviews about needing a stronger lemon flavor I added a box of lemon pudding mix to the flour. I think this thickened the batter just a little too much too I thinned it out a bit with a small bit of milk. The icing was very thick and there wasn't enough liquid to make creamy instead of powdery so I thinned it with a bit of milk and some lemon extract.

I mostly followed this recipe but made 3 changes: 1)I added the zest of an entire lemon to the cake batter instead of just a teaspoon, 2)I used a 9x5-inch loaf pan instead of 8x4, and 3)I cooked the cake for 40 minutes instead of 30-35. I did not have the problem of the cake being wet in the center, perhaps due to the larger pan and longer cook time. The cake was not light and fluffy but more like a dense pound cake. My only complaint is that I would like for the cake part to have tasted lemony. Perhaps next time I will add some lemon extract to the batter. The glaze really delivers on the lemon taste. I added a little zest on top to pretty it up.