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I’m wondering if I could use almond flour in this recipe… and if so, how much baking Soda would I need to add?
Hi Odette, I find that baking recipes using almond flour need to be designed specifically for that flour. You can’t substitute 1:1 and have it work out. That said, you might want to try subbing some of the regular flour with almond flour and see how that works for you, as an experiment. If you try it that way, please let us know how it turns out!
I made this today. I didn’t have any cardamom; used cinnamon and nutmeg instead. For fun, I added a handful of chopped dates because my husband loves them. The bread is delicious!! I ran out of sugar for the glaze so I mixed the lemon juice and honey with some pure maple syrup and a little confectioners sugar. Very happy with the results. Next time I make it, I’m making 2 loaves!
I’m wondering if pan size 8 x 4 would overflow or if 8 1/2 x 4 1/2 would be a better size?
Thank you-can’t wait to try the recipe!
I made three of these last weekend. Brought them in to work to share on Monday, and spent all day fending off marriage proposals. ;-)
This is unbelievable. I am fortunate to have a Meyer lemon tree outside and although I didn’t have the cardamon (which was substituted with cinnamon and grated nutmeg) it worked out just fine. I am currently having my bathroom remodeled and the workers are going insane with the aroma. I may give them a piece on their way out but I need time to think about that. It’s that good!!
i have been wanting to make this cake forever, but i don’t have an 8×4 loaf pan (only 9×5 or 3×7), and i didn’t want to buy a special pan, nor am i good at math to convert. then i finally looked up some pan conversion sizes, and an 8×4 loaf pan works out to be around 4 cups, so i started testing. finally! i have a 7×5 pyrex baking dish that will work perfectly!
it’s bedtime for me now, but tomorrow! i can’t wait!
(oh, and one thing i really like with lemon cake to also make a bit of extra thicker glaze with lemon juice and powdered sugar to add after the cake is fully cooled. makes it a triple lemon cake!)
This recipe is amazing- going to make it again this weekend. My husband and I LOVE it and can’t get enough of it. Last time I made 4, kept one out and put 3 in the freezer for later enjoyment :) Thanks so much for bringing this recipe into our lives!
I would love to try this recipe as individual muffins or cupcakes. do you know how long i should bake them? also, is it possible to make the batter ahead of time, keep it in the fridge overnight, then bake the next day? would i just need to get it back to room temp before baking?
I love this lemon bread. I’m making it again today and thought I’d share my version. Like someone else mentioned, I add ginger along with the cardamom to this recipe. We also don’t have any dairy in the house so I use coconut milk. And with coconut milk came the idea to use coconut flakes (unsweetened). I love what this combination does for the bread. I’ll probably never know what the original recipe tastes like, but I’m ok with that.
This is my favorite recipe site!
I dont have any loaf pan, can I use a 9in cake form without increasing the amount of batter???
You should be fine with the amount of batter, but you’ll need to reduce the baking time. By how much, I don’t know.
could a 8in glass pan be used?
You mean a square 8-inch pyrex casserole? Sure, it should work, though you probably need a shorter cooking time. ~Elise
Thank you so much for this recipe! It was a huge hit at my life group; I brought home a cleaned off plate! I did, however, exchange everything lemon with orange. I totally planned on using lemon, but I completely forgot to buy lemons at the store and didn’t want to go back a second time :-) …i also added a little more zest. Turned out great!
Thank you for this great recipe. I have tried it several times and everybody loved it. It is gone before it cools down :)Last time I used orange instead of a lemon. Kids ages 5 and 3 said it was the best. Compliments to you.
After trying the wonderful banana bread recipe, I want to try this one too.
However, my family doesn’t like sweets to be this sweet – is there any chance I could use less sugar without damaging the outcome or should I stick to the given amount?
Thank you in advance and this has become my favorite recipe website!
Hi Christina, reducing the sugar will change the outcome, but it might be an outcome you like. I haven’t tried it with less sugar, but if you do, please let us know how it turns out for you. Do note that although the recipe is called a “bread” it really is more like a cake. ~Elise
Elise…another winner inmho. I followed the directions and measured ingredients exactly but with one alteration which was to add blueberries. I spread 2/3 of the batter in the bottom of the pan, floured and sugared 1/4 cup fresh blueberries, then spread the remaining batter. I baked my loaf for 63 minutes using a glass loaf pan and at 325 degrees. It was perfect in taste, texture and appearance. Thank you!
Great Recipe! Many thanks for posting! The only thing to make it any better is to double the recipe.
This was DELICIOUS! I doubled the recipe and it came out perfectly for use in 2 pans. I baked and then brought to a friend 24 hours later after letting it sit at room temperature and it was great.
Question, what depth pan did you use? I was using a disposable 4×8 pan and laid it over a cookie sheet in the oven but the mixture overflood while baking and was practically covering a lot of the sheet. Don’t think I did anything wrong unless I used the wrong pans…..The mixture in the pan was still uncooked but all that landed in the cookie sheet was nice and yummy.
Our pan is about 3 inches deep. ~Elise
Made this today and it is delicious! Something I would definitely do differently is let the cake fully cool before removing it from the pan. I waited the instructed 10 minutes and the top of the loaf came detached because it was still warm and too soft from the glaze.
This will definitely be my “go to” lemon cake recipe from now on.
Hey! This looks amazing =) I want to make this to bring over to a friends house the next day. Would you leave the whole loaf outside covered overnight or is it better to store in the fridge?
Personally, I would leave it out, wrapped. ~Elise