This is the best lemon loaf ever! I have made it several times and it doesn’t last longer than it takes to cool completely. Many many compiments !
I made this last weekend and it is delicious! I am a huge lemon lover and wondered if this would be tangy enough for my tastebuds. I am happy to say that it is absolutely terrific. Thanks for sharing this lovely recipe with the lemon lover’s of the world like me.
The cake was moist and light. It needed some lemon juice and zest in the batter and a lemon glaze on top to bump up the lemon flavor.
I have to leave a comment here, because being gluten free and dairy free, I seldom come across recipes that I find taste awesome. I have to say that this recipe worked really well with my gluten free flours and soy milk. I was worried it would be too dense or too crumbly, but it turned out Awesome. The taste is wonderful and it is nice and moist and not too dense or crumbly. It is good for you to know that your recipe works for those with allergies. All I did was substitute my gluten free flour mix for the flour and soy milk for the milk. I also like to use raw cane sugar and used that as well. I will be using it again!!!
This is a nice doctored up cake mix recipe. The lemon loaf was light and fluffy. I had some leftover homemade buttercream frosting, melted it and poured it on top of one loaf. Then I added some lemon juice to the frosting and poured it on the other loaf. The lemon juice really added to the flavor.
1 (18.25 ounce) package lemon cake mix
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