Glazed Lemon Bread

Tip: eggs rise better when they are at room temp. If you are pressed for time and have cold eggs, put them in a bowl of warm water (not hot, warm) for a few minutes before using.

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes one loaf


  • 4 ounces (1 stick, or 8 Tbsp) butter, softened*
  • 1 cup minus 1 Tbsp granulated sugar
  • 1 Tbsp honey
  • 2 eggs (room temp)
  • 1 Tbsp lemon zest
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking powder


  • 1/4 cup lemon juice
  • 1/3 cup sugar
  • 1 Tbsp honey

* Do not soften butter in microwave. Either leave a stick of butter on kitchen counter for an hour, or place between two pieces of wax paper and rollout with a rolling pin to soften.


1 Preheat oven to 350°F. Butter a 4x8-inch loaf pan.

2 Beat the butter until fluffy, about 2 minutes. Add the sugar and honey, continue to beat until creamy, a few minutes more. Add eggs, one at a time, beating after each addition to incorporate. On low speed, slowly beat the milk in. Do not worry if the mixture looks a little curdled. Mix in lemon zest.

3 Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients, beating until smooth.

4 Place batter in prepared pan and bake for 1 hour at 350°F.

5 While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients - lemon juice, sugar, honey - in a small saucepan until the sugar is completely dissolved.

6 Once you have removed the bread from the oven, poke holes all over the top with a thin skewer (this will help the glaze penetrate). Spoon the glaze over it while the bread is still in the pan and is still hot. Let cool for 10 minutes before removing from pan and slicing to serve.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Array Lauren W

    I was about a 1/4 cup short on flour, so I doubled the cocoa powder. I also used cinnamon instead of allspice, because I didn’t have allspice and because I know my mom always puts cinnamon in her chocolate cake. And I used dark chocolate morsels. It turned out perfect! I definitely recommend this recipe (and my haphazard modifications worked well if you find yourself in a similar situation and you love dark chocolate).


  • Array Sandy C

    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!

  • Array Elke

    I made three of these last weekend. Brought them in to work to share on Monday, and spent all day fending off marriage proposals. ;-)


  • Array Peggy

    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!!

  • Array Kali

    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!)

  • Array Meghann

    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!

  • Array soo

    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?

    thank you!

  • Array Vicky

    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!

  • Array Nicole

    I dont have any loaf pan, can I use a 9in cake form without increasing the amount of batter???

    • Array Elise

      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.

  • Array Melissa

    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

  • Array Tonya

    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!

  • Array Donata

    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.

  • Array Cristina

    Hey Elise,

    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

  • Array Kapur

    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!


  • Array Glynis Maruk

    Great Recipe! Many thanks for posting! The only thing to make it any better is to double the recipe.

  • Array Kara

    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.

  • Array Liza

    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

  • Array Danica

    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.

  • Array Allison

    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

  • Array Megan

    This was awesome – and very easy/quick to make.

  • Array Ann

    Are there any changes to the recipe for high altitude cities? I live in Salt Lake City.

    Probably, but since I don’t cook at altitude I wouldn’t know what to tell you. ~Elise

  • Array Gina

    Hello again and thanks for your response Elise.

    After getting some high altitude baking tips from different blogs, I did a bit of tweaking with the quantities and it turned out fantastic! The loaf looked and tasted great.

    Here is what I did (In case someone else is living in a 7500-8000ft high city and wants to give this recipe a try):
    -Skipped the honey
    -Reduced the sugar quantity by 1.5 Tbsp
    -Added one egg, so a total of three (and yeah having them at room temperature is a most)
    -Reduced the baking powder by 1/4 teaspoon
    -Added 1.5 Tbsp of flour

    I’m not a huge fan of super sweet food so this worked out great for me but I guess you can always kick the sweetness up a notch using more glazing.

    I hope this is useful!

  • Array Gina

    I just tried this recipe today (the loaf is still in the oven). It was all going great until the middle of the loaf just completely sank in (half way through the oven time). I recently bought the baking powder I used so it’s not old. I didn’t open the oven door. So as far as I know this shouldn’t have happened :(

    Is there any other reason why this might be happening? I live in Mexico City, could it be the altitude? I’ve never had issues with that before. I was planning on baking another loaf for Sunday but I don’t want to ruin it again. What should I do differently?

    Thanks in advance!

    Don’t know what might be causing that, perhaps the altitude? The only other thing I can think of is the eggs, which should be fresh and at room temperature to start. ~Elise

  • Array Jaya

    Thanks for a great recipe, I was especially glad to stumble upon a recipe for lemon bread with cardamom. I’m Indian, naturally I always have cardamom pods on hand. Also, the cake turned out exactly like the pictures posted, which like someone commented, always makes you feel good! Great texture too – not too soft or crumbly and definitely not dry.

  • Array Tanya

    I made this as a birthday cake for my husband. It was so simple to make and came out absolutely delicious. I used a bit more sugar because I wanted it to be sweeter like a cake. I also used allspice instead of cardamom because I couldn’t find any of the latter. It was still great. Lastly I put the juice of 1/2 a lemon in the batter because I wanted it extra lemony. To offset that I only added about 1/2 the glaze. It was so very good with a bit of whipped cream on the side. Thank you. This is my go-to website for any recipe.

  • Array Lisanne

    Dude, I made this lemon bread, and it was DIVINE!!!

  • Array Susana

    I made this and it was delicious. Didn’t make the glaze because was scared it would turn out very sweet, and we prefer to eat it as a simple dry cake.
    Delicious and so EASY!
    Thanks for the recipe!

  • Array Alex

    I made four of these recipes last Christmas to give as gifts. Okay – actually made six of them, since I messed up the second batch of two by forgetting to double the milk. (Still tasty, just not quite as gift-worthy.)

    I decided to make only one substitution, which was to swap out the honey for an equal volume of Amaretto liqueur. The result was fantastic, and today I found myself looking this recipe up again for a birthday celebration. The cardamom is a wonderful twist on the classic lemon-poppyseed combo, with a more subtle flavor. I highly recommend the Amaretto route to anyone who likes rum cakes (or, of course, Amaretto).

    I did follow the recipe precisely, not heating the glaze any longer than it took to dissolve the sugar; and my version definitely had some amount of alcohol remaining. So, do as you will on that front.

  • Array ivy

    This is the most delicious lemon bread I’ve ever had. I made it without the cardamom, and my whole family loves it! I’ve made it twice already.

  • Array tiffany

    I had a pint of blueberries to deal with before they were wasted so I came over here to find a blueberry recipe. The buckle looked good (I’ll try that next time) but wasn’t *quite* what I was after. I found this one (not by searching blueberries though — I got sidetracked) and decided to just add blueberries to the lemon bread. Yummy! Thanks for the note about the curdled appearance. That would have concerned me otherwise. I didn’t have whole milk nor cardamom. I only had non-fat and used that (seemed to work fine) and I subbed allspice. The blueberries are awesome in it! But next time, I’ll flour them to try to keep them from sinking to the bottom. Other than the berries on the bottom, I’d call this experiment a WIN! (and really, berries on the bottom isn’t a bad thing)

  • Array Harriette

    This looks tasty and I intend to make it. Quick question, I know you said that buttermilk might mess with the flavor, but could you substitute cream/half&half for the milk? Thanks and keep the amazing recipes coming!

    I don’t know why you would want to do that, the bread (cake) is rich enough as it is. If you try it anyway, please let us know how it turns out for you. ~Elise

  • Array Lacey

    Fool Proof Recipe! (The Fool being me!)….I accidentally used CORIANDER (d’oh!) instead of cardamom and the bread still turned out delicious! Also, I used Trader Joe’s whole grain drink (their gluten free dairy free “milk” substitute) in place of milk. In the bread, I added a touch of vanilla and in the glaze I added lemon zest at the very end. The boyfriend couldn’t tell there was cilantro’s next of kin (the coriander) in his dessert…and neither could I! :)

  • Array Molly

    Oh man Elise, this is a dangerous bread. I made it last night aaaaand its already gone. So delicious. I couldn’t find cardamom at my grocery store (granted, Trader Joe’s spice selection is terrible) but it was still wonderful. I’ll keep an eye open for the cardamom and make it again. I also had to use a wooden spoon rather than an electric mixer (three moves in 8 months means that a lot of stuff went missing) but it still turned out great and I got a nice arm workout! Thanks so much for another delicious recipe!

  • Array Sherihan

    Loved this bread !! a fresh taste to wake you up and so delicious and its pretty healthy too if you used canola oil and whole wheat flour instead of butter and bleached flour which what I did, thx for the recipe.

  • Array Michelle

    I just made this- I’m trying to comment on the things I’ve made more. It’s as delicious and lemony as everyone else says! I was not paying attention and the crust is dark brown, but the glaze completely covered that up. I was wary that the glaze would be too sweet from a comment above, so I put maybe 4 teaspoons of sugar and 2 tbsp of honey, while tasting it bit by bit. I didn’t quite have 1/3 cup lemon juice from my sole lemon either. The taste is bright, and now I know why cough drops are honey lemon, because honey lemon flavor is really soothing! I think I’m going to make honey with lemon juice from now on.

    I didn’t have cardamom, which was tragic, but I put in powdered ginger. The ginger is a bit weak, maybe because it’s old. Real ginger or a stronger spice (I was thinking of allspice or powdered cloves) would be better, if you happen to have every spice except cardamom (as I did!).

    My baking powder was ancient, but the dear thing rose anyhow and I feel blessed by the baking god.

    I have some simple questions: what does it mean to beat butter until fluffy? how fluffy can it get? And do you need an electric mixer to beat to fluffiness? I just used a fork :]

    Hello Michelle, yes you want to beat the butter with an electric mixer, for several minutes until it is fluffy. Very hard to do by hand, but if you do, I would recommend using a wooden spoon. ~Elise

  • Array Sharon Taube Farrell

    Nothing I love more in baked goods than the wonderful, hard to describe flavor and aroma of cardamom! I made this, and ate almost the whole loaf by myself! I am a “deer hunting widow” this week, and so I didn’t have to share! :)

    I followed your recipe except that I didn’t put the honey in the glaze. I will definitely be making this again, in my mini bundt pans for Christmas gifts, to go along with my “famous” Amaretto Mini Bundt Cakes.

    I love your blog… and like someone else said, your recipes always turn out perfectly! Thanks!

  • Array desertmolly

    A friend sent me the link to this recipe as I was going through a “I feel so sorry for myself” & “Give me so carbo goodness” phase. So I made it last night and took the liberty to make a few alterations. It is absolutely yummy, a fast bake and chased away the heebee-jeebees!


    * 4 ounces (1 stick, 8 Tbsp) butter, softened*
    * 1 cup organic brown sugar (unrefined)
    * 1 Tbsp organic honey
    * 2 eggs (room temp)
    * 1 Tbsp lemon zest
    * 1/2 cup soy milk and 1Tbs lactose free heavy cream
    * 1/2 teaspoon salt
    * 1 cup spelt flour and 1/2 cup organic whole wheat flour
    * 1/2 teaspoon ground cardamom (I ground the cardamom pods myself, didn’t have the ready made spice)
    * 1 teaspoon aluminum free baking powder


    * 1/4 cup lemon juice
    * 1/3 cup organic honey
    * 1 Tbsp Vanilla essence

  • Array Melanie

    I made this the other day, it was alright, but not great. Not sure if I did something wrong or not. Kind of dry, stuck to the pan ( I greased it really well) and I think it needed more glaze. Other than that the taste was good.

    If it was dry, it probably was in the oven too long. (It should not be dry.) Many people have found that 45 minutes is sufficient, though I found I needed the entire hour. ~Elise

  • Array Jenni

    Wow! This recipe was great! I added a little more cardamom to it, since I love cardamom and there seem to be so few recipes that use it. It was such a wonderful combination with the lemon. What a good idea to use the two flavors together. I do have a question, though. I’d like to make this for a pot luck for my work but I think making muffins out of it would be easier for a grab and go kind of pot luck, rather than a loaf of bread. Have you ever tried making muffins with this recipe? Also, do you think it would double well?

    Haven’t made this as muffins, but I think they would be good. Much shorter cooking time, probably more like 12-15 minutes. ~Elise

  • Array Jes McA

    Holy crow, delicious! I doubled the recipe and it’s perfect! I’m wondering how much poppy seed to add to make this lemon poppy bread?

  • Array ValLynn

    Great recipe! I made a double batch last month and it vanished pretty quickly. Made it last night with lime instead of lemon and ginger instead of cardamon. I like it, but it’s a bit weird to see the green zest in the bread.

  • Array Diana

    I finally made it yesterday. I did not have cardamon so I just skipped it and it was still divine. Everyone loved it! Thank you very much for a great and easy recipe.

  • Array Astrid

    I just made this with vanilla extract and cinnamon instead of the cardamon. Oh my goodness, I had a little bite and it is AMAZING!
    Thank you thank you thank you!

  • Array Lauren

    I found your site this week after reading some of the BlogHer Food recaps. This lemon bread was a big hit with friends today. Using just what I had in the house, I omitted the cardamom and used skim milk and it still turned out great.

  • Array Simone

    I finally got a chance to make this recipe last week. I didn’t have cardamom (& didn’t feel like spending $10 for it either) so I used cinnamon and nutmeg instead. It turned out great. I had a 5×9 pan so I also increased the recipe by half. I ran low on honey so I opted to put a little less in the bread and use the right amount for the glaze. I wish it had come out a little more moist although it might just be due to me leaving it in a full 1 hour 15 minutes. My oven tends to cook things faster than most. I will try it again next week, with the right amount of honey. I also plan to poke more “glaze holes” reserving some of the glaze to drizzle over once its sliced and plated. My husband liked it, and appreciated that the lemon flavor didn’t knock him out :-)

  • Array Mylene

    This was awesome! I doubled the recipe and used a bundt cake pan. Had no trouble with lumps. Creamed the butter, sugar and eggs. Alternately added the milk, then the dry ingredients, then mixed in the zest in the end. I love how it has that slight crunch from the glaze, yum! Perfect for those who love lemons in their desserts. Will be sharing it with friends tomorrow. Thanks Elise.

  • Array Jamie

    Awesome recipe! Made 2 loaves-one for the family and one I shared—both got rave reviews-kids and adults alike.

  • Array Heather Keppler

    Elise –

    I have all of the ingredients on hand except the lemon. I have oranges though, will those work?

    Then you would have an orange bread. Give it a try! If it turns out, please let us know about it in the comments. ~Elise

  • Array Theresa

    Dear Elise,

    I had all the ingredients ready few days ago and finally I made it this evening, it smells awesome and delicious!! I don’t have cardamom so I substituted with cinnamon, I know I don’t like too sweet so I put less sugar and for the glaze, I use only lemon juice and honey (I’m lazy, I just stirred the honey to the lemon juice until it dissolve). Thanks again for the great recipe!


  • Array Diane

    Just wanted to say that I made this last week and WOW!! I used a 9×5 in. loaf pan, and at Elise’s earlier suggestion, increased the recipe by 1/2. It was perfect for the pan size. I increased the baking time by 15 min., allowing the cake to go an additional 5 min. at a time after the hour was up. I also used a ceramic pan. I brought it to work the following day and it was gone in well under an hour. I’ve also begun to consider other incarnations of this recipe. Maybe Orange-clove? I’ll keep you posted!

  • Array Elise Lafosse

    I just had to write again. I made TWO loaves this weekend because my husband just loved it so much. I think it is his favorite now. I even used 1% milk – not whole – and forgot to make sure the eggs were at room temperature – and it still came out perfect and great. So kudos again. I LOVE YOUR SITE. Use it all the time. Elise Lafosse

  • Array Ellen

    Thanks for the yummy recipe. I was looking for a way to use up some of the lemons my mom gifted me from her tree. I had one problem- the cake was very soft, and it fell apart when removing it from the pan. The pan was a well greased metal loaf pan, and the cake was done. It still tastes fabulous, but it looks pretty bad. :( Not sure what I did wrong?

    You might need to cool it longer than 10 minutes before removing from pan, and longer still before cutting into it. ~Elise

  • Array Jen

    I am sorry to say, I was very disappointed in this recipe. Let me share my experience with you all.

    First, I think the baking time and/or temperature are off. After about 45 minutes, my bread was brown around the edges, but a toothpick inserted in the middle did not come out clean. I did have to bake it for the full hour to get it done, but by then, the edges were nearly burned. Next time, I will try making a couple of smaller loafs, or, even better, muffins.

    Second, I think the glaze is way, way too sweet. Perhaps it’s just personal taste, but for me, it completely ruined the bread. When I tasted the batter before it went in the oven, I thought it was delicious. I loved the taste, especially with the cardamom, as it’s one of my favorite spices. However, the cardamom is completely drowned out by the lemon and the sugar in the glaze. It’s so sweet that my husband and I could barely eat half a piece each. I would call this more of a “lemon cake” than lemon bread. Next time, I will at least half the glaze, maybe even quarter it or leave it off all together.

    I am still excited to try the recipe again, I just believe it needs tweaking, at least for my family’s tastes.

  • Array Kim

    My sister and I made this. It was delicious. We didn’t have the cardamon and it turned out fine. Next time will try it with that spice added. We highly recommend this recipe :)

  • Array Uma

    I tried this recipe a few days ago and it was wonderful. Very easy and turned out just right. I loved the lemon and cardamom combination.

  • Array Bill

    Just a note that cardamom is also great in cranberry bread…

  • Array purvis

    This. Is. Evil.

    I can’t believe how good this is. Lemon is one of my all time favorite dessert flavors, but all too often, people add too much sugar and dilute the lemon flavor. I tend to prefer tartness. This is not exactly tart, but very… lemony. Mmmmmm…. The taste isn’t masked at all by any of the other ingredients, and it’s just wonderful..

    Also, I used a bigger pan–a 5 x 9.5 or something like that, and it took 40 min or so to cook.

  • Array Kris

    This was delicious. I made it exactly as written. It definitely reminded me of something my grandmother would have baked for us when I was little.

    My batter looked a little odd after I added the milk and before I added the flour, then it was ok when the dry ingredients were mixed in. And my oven baked it much faster for some reason. So watch the oven time!

    I’m posting my results on my blog tomorrow.


  • Array Viviene

    Can I use Soy Milk or Lactose Free Milk? I’m slightly lactose intolerant.

    You should be able to, but I haven’t tried it. If you do, please let us know in the comments how it turns out. ~Elise

  • Array Paula

    Cannot wait to try this! My husband loves lemon treats (I’m a Choc. snob!), however, since I began baking lemon treats for him, I’ve become a “lemon lover” as well! Question though…he is sensitive to wheat so lately I’ve been cooking/baking with gluten free flour. Can I simply replace reg. flour w/gluten free flour in this recipe?? Is that an equal swap? Also, would I need to add Xanthum Gum…???
    Love this site!

    No idea how to make this gluten-free. Anyone who bakes gluten-free, feel free to jump in with suggestions for this recipe. ~Elise

  • Array Reba

    I came across this recipe and it looked so delicious I had to try it. For the mom’s group I am in– we make meals for families who have just had new babies. I thought this would be a perfect sweet treat to send to the family this Friday. I think a bundt has a nice presentation so I doubled the recipe for a 10in bundt pan (didn’t have to adjust the cooking time at all). The flavor is delicate and refreshing. I think the family will love it!

  • Array Vanessa

    Oh dear…it was baking soda…that’s what I get for multi-tasking. :-(

  • Array Vanessa

    I just made this and watched it, I noticed the middle was sinking in…why did that happen? it still taste good but doesn’t look ‘pretty’. :-( I also substituted a dash of nutmeg and cinammon for the cardamom.

    Sounds like your baking powder might be a little old. Any can older than 6 months should be thrown out. Baking powder is a combination of a dry acid and a dry base, which over time reacts with each other. Normally they would react fast with each other to create leavening in your baked good. But if the baking powder is “flat” or too old, it won’t work, and you’ll only have the leavening power of the eggs, which tend to puff up, then deflate a bit. ~Elise

  • Array Elise Lafosse

    I made this this weekend and we just loved it. Wonderful, especially the added taste of cardoman. Definitely will make it again! Thanks Elise! Elise Lafosse

  • Array iceempress

    Thanks for sharing the recipe! Both my milk and eggs were cold so there was some curdling-like action and sifter was hiding from me. Still it turned out yummy. Crust was delicious. Although when sliced, bread was more golden brown than pale yellow as shown in the final product. Why is that?

    Hmm, no idea. Should be pale yellow. I made another batch with much more honey (didn’t like the taste as much as the recipe I posted) and that one turned out a more golden brown color. Could be that your honey is a dark brown honey? ~Elise

  • Array Diane

    Looking forward to making this loaf cake. Do you think I could use (white) whole wheat flour?

    Haven’t tried whole wheat flour, but if you do, please let us know in the comments how it turns out. ~Elise

  • Array Liane

    I made this a few days ago. The honey adds such a nice flavor. The whole loaf smells and tastes like sunshine. Also, the loaf came out looking just like the picture, which always makes you feel good. :)

    Baking note: I used a ceramic bread pan and didn’t reduce the heat or time, but it was still was moist and soft. Maybe it’s my higher elevation (4,000 feet)?

    I suspect the ceramic bread pan helped by allowing for more even, steady heat. ~Elise


  • Array Brooke

    After tossing the first batch of batter down the sink after the milk ‘curdled’ it, I super slowly added it in while still beating at a good speed. It still looked curdled and funky, but once you stir in the flour it was good to go (and absolutely delicious batter. oink!) I’m not a huge bread/cake fan, but this is the lightest and fluffiest bread (I want to call it cake because its is so soft) I’ve ever made. I love the crust!

    Thanks Elise!

  • Array Sara

    This is a great recipe. I saw the posting and absolutely had to try it. My milk curdled too after I added it to the batter. Perhaps my eggs were not quite room temperature. I can’t think of what else might have caused it. It didn’t matter in the end. The bread still turned out beautiful and delicious. Thanks for the recipe!

    As I mentioned in another comment, I suspect what is happening is that the butter is separating from the liquid in the milk, causing it to look like it is curdled. Just ignore. ~Elise

  • Array E. Peevie

    Just finished baking this minutes ago (9:30 at night) and it’s already half gone. I was hoping to have some to put into lunches tomorrow.

    It’s great to have another use for my cardamom, which I bought to use in a couple of Indian recipes my family loves. (Haven’t posted them on the blog yet, but now I’m feeling inspired…)

  • Array Brenda

    Hi I love your site and make many of your recipes. They all turn out perfect! I am allergic to honey so what should I substitute?
    I have used corn syrup sometimes but wonder if I use the exact same measurements? Thanks

    Just substitute plain sugar. The honey addition is only for the flavor. ~Elise

  • Array lesterk

    To Dale,

    I often substitute a low fat buttermilk for the cream in my most delicious banana bread recipe, and it still turns out fabulous.

  • Array Kevin

    Wow! I can’t believe how delicious this is. I don’t bake very often, and typically don’t make (or eat) dessert items. This is like nibbling on sunshine. Thank you.

  • Array Daphne Reynolds

    OMGsh! This recipe is fantastic and super easy. I did have to substitute a bit. I didn’t have all purpose flour so I used Bread Flour and I didn’t have cardamom so I left it out (what is cardamom anyway? What does it taste like?) And because I am a lemon fanatic, I added some extra lemon flavoring. I will certainly make this over and over again!

    So glad you liked the recipe. cardamom is a spice with a unique flavor, hard to describe it. You can either buy it ground or in seed pods. If you buy it in the seed pods, it will last for years. You just open a pod, shake out the seeds and grind them with the side of a knife blade or with a mortar and pestle. Sort of floral. As distinctive as nutmeg or cinnamon. Delicious, I recommend trying it. ~Elise

  • Array Julie

    Looks Uber-Yummy! Do you think limes will work too?

    Think so. If you try it, please let us know how it turns out. ~Elise

  • Array Virginia

    I made a comment earlier about the batter curdling when adding the milk. I thought this was because it wasn’t room temp but after my 3rd try, resigned to continue with the batter for better or worse. After adding the dry ingredients everything looked fine. I’ve wasted a day and lots of butter, sugar, and eggs. I’ll chalk this up as a learning experience. It smells wonderful in the oven!

  • Array Virginia

    Make sure the whole milk is room temp! I followed the instructions with the room temp for eggs and butter. When I added the milk (cold) the whole mixture curdled. Had to toss into the sink and start over… Now I’ve got to wait for a new stick of butter to soften and eggs to warm, along with the milk.

    Hi Virginia, I don’t think anything is actually curdling, though it might look like that. I suspect it’s just the fat in the butter separating from the liquid in the milk. Curdling would mean that proteins are getting bound up, like a sauce with eggs in it that you are heating, or when milk mixes with an acid. I’ll make a note in the recipe so that people don’t get worried when they see this. ~Elise

  • Array susan g

    Glass/pyrex pans should bake at 25 degrees lower temp.
    This looks luscious! And the suggestions are also inspiring.

  • Array B Davis

    This is just what I have been looking for to make for my FIL for his birthday! Do you have to use whole milk though? I don’t have a problem with whole milk, just don’t have any right now. It’s a 30 minute drive to the store, so I’m hoping I can use 2% milk.

    If you have any cream, you can add a bit to low fat milk, otherwise just use the low fat milk. ~Elise

  • Array monica

    This bread is absolutely fabulous! Loved it warm, and the glaze just makes it. This will be made frequently in our house, and maybe as gifts for friends this Christmas!

  • Array Chirs

    I made this last night and it is incredible. It was gone instantly at the Bible study I brought it to :)

  • Array Dale Goldberg

    Mmmm Elise, do you think buttermilk could be used in place of the whole milk? I have some I’m trying to use up.

    I tend not to make substitutions like that because buttermilk is acidic, which might disrupt the chemistry of the recipe. That said, who knows? If you try it, please let us know how it turns out. ~Elise

  • Array Sapphire

    MMm yes, those types of days seem much more prevalent lately. This sounds divine, ta!

    My loaf pans are 5×9-inches (glass, if that makes a difference), doubling the recipe would be too much, do you have any suggestions on partially increasing it?

    You could go up by half – 3 eggs instead of 2. Your math is as good as mine. Or just have a shorter loaf. Likely smaller cooking time if using a wider pan. ~Elise

  • Array Jay

    Sounds yummy!
    Can’t over emphasize the butter softening. I recently asked one of my hefty teenage sons to cream some butter & sugar for me with too hard butter. The wooden spoon he was using snapped and the whole mess ended up on the floor. Half a pound of butter, a cup of sugar and countless shards of shattered pyrex bowl all over the kitchen floor! Guess who got to clean it up? Soften the butter first!

  • Array CT

    After a long day that included two separate trips to the dentist, this was a much needed sweet ending! The cardamom really is delicious with the lemon. Mine baked in closer to 45 minutes than an hour, but I’m not so secretly glad I didn’t have to wait that extra 15 minutes. Thanks for this recipe!

  • Array Sarah

    Looks wonderful; I think I’ll make this this weekend! BTW, Elise, why is it better to not soften butter in the microwave?

    It tends to overheat the butter. You want it pliable, not just about to melt. It also tends to heat unevenly. ~Elise

  • Array Thao

    I JUST took this out of the oven and ate a bite and … there are no words. Perfect. Thank you.