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You'll often find Kathy Scott baking this sunshiny-sweet bread in her Hemingford, Nebraska kitchen when company's due. It has a pound cake-like texture.
Nutritional Facts 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.
Originally published as Lemon Bread in Taste of Home February/March 1995, p45
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Reviewed on Feb. 27, 2012 by gingerriss
I didnt think it tasted that great. Mine didnt turn out mosit
Reviewed on Feb. 20, 2012 by JerseyGal262
I made this with a juicy Meyer Lemon grown by a friend. It was delicious and everyone raved over it. Since the Meyer Lemons are not as strong, if you like the real lemony tast, add a bit of lemon extract to the batter. Will definitely make it again. Used parchment paper and it came right out of the pan.
Reviewed on Feb. 20, 2012 by thelodjics
I just took twoloaves out of the oven and both stuck to the pans so bad I lost half of each loaf because it broke off and stayed in the pan
Reviewed on Nov. 22, 2011 by bmoviefanatic
From a family of picky eaters this went quick. Increased the lemon but otherwise followed recipe and turned out great
Reviewed on Oct. 27, 2011 by patde
Great recipe I have made it twice thank you!
Reviewed on Aug. 14, 2011 by sweetstar4
I used Meyer Lemons and the whole family really liked it.
Reviewed on Jul. 07, 2011 by misscleocat
Absolutely delicious! I lined the bottom of my loaf pan with parchment and didn't have any trouble getting it out of the pan. I had to bake it longer than the recipe called for but the results were well worth the extra baking time.
Reviewed on Sep. 18, 2010 by erospert
After years of looking, I finally found the perfect Lemon Bread recipe. I love the versatility of this bread. I have added frozen blueberries or raspberries, and even poppy seeds with excellent results. This recipe is a definite keeper. One of my most requested quick breads.
Reviewed on Jul. 21, 2010 by nan101nan
This bread is so delicious, & it was a hit with all my friends.
Reviewed on May. 29, 2010 by Meg0422
WOW! I love this recipe and have made it every week since I saw it on Taste of Home. I shared it with the Executive Chef at a private country club in the hopes he could use it for a "cupcake of the week" dessert. The only problem I'm having is that the bottom sticks to the pan, so next time I'm going to trying adding a little flour after I grease it.
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