15 Comments

    • Charlotte

      Hi! You could try making flax eggs instead but I haven’t personally tried so can’t guarantee that it will turn out right. If you try it let me know if it worked!

  1. Goober

    I prepared this loaf this morning for my mom, a fan of lemon, and used a popular sugar substitute “Baking Blend” in lieu of the sugar. Additionally, I prepared the glaze with half regular confectioners and half of another substitute confectioners sugar blend. The glaze was perfect, but I suspect that the sugar swap in the batter may have flattened it out a bit. The cake was not as tall and was denser than in the picture, but still very good. I would recommend this recipe, unadulterated, to absolutely anyone who loves lemon.

  2. CJ

    My husband and I loved this loaf!
    Took a little longer the second time I made it than the 40 minutes suggested but I kept an eye on it and it looks delicious.

  3. Olivia

    Hi Charlotte, the Greek yoghurt in my country has a higher fat content, usually 10%. Will this still work in the recipe? Thank you!

    • Charlotte

      Hi! Yes, it can definitely be frozen. I like to slice the loaf first and then wrap individual slices in plastic wrap. It is best to freeze without the glaze, but if you already put it on, I would recommend putting your slices on a baking sheet in the freezer for 1-2 hours before wrapping them. The glaze will harden and it will be easier to wrap.

  4. Cindy

    Started to make this today and noticed- flour says 1 1/2 c (250 grams) flour. 250 grams flour is 2 cups. Which is the correct amount to use in the recipe?
    Thank you!

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