Lemon Drizzle Loaf

I have been enjoying Food, a cookbook by Mary McCartney, and decided to try one of her dessert recipes.  Lemon drizzle loaf was a favorite from her childhood and I figured if I love lemon, this one will be a winner.

The original recipe was in Linda's cookbook.

I did use a loaf pan in the size recommended but realized, too late, that my loaf pan is wider to accomodate loaves of bread.  This dessert loaf needed to be in a smaller loaf pan.  Can't find any of my loaf pans after the remodel so I guess they were given away when we cleaned out.  I had to buy a new loaf pan.

I'll say this, the lemon was very apparent, almost concentrated in strength after baking.

The drizzle part didn't work out.  Also, after my failed attempt on making the lemon drizzle (which gets poured over the baked loaf) I compared the recipes from Linda McCartney's cookbook to her daughter Mary's cookbook.

The ingredient measurements are slightly different. Also, I know it states use the juice of 3 lemons but if it noted roughly how many tablespoons that might be, it would have been helpful.  If you are using very large lemons you'll certainly end up with more juice.

Overall I wouldn't call it a fail as it's a dense lemony loaf which is quite good with a bit of butter.  Eventually I will try Linda's version and see if there is a difference.