A lovely and light lemon loaf cake. Holes are poked into the top of the cake while it is still warm, allowing the lemon glaze to soak down through the cake.
I have to give this 5 stars! I did make a few slight changes. I had an overabundance of lemons and no rum in the house, so I substituted fresh squeezed lemon juice for the rum and threw in about a tablespoon of lemon zest with the dry ingredients. The cake was very moist, and the lemon flavor was wonderful. - 24 Feb 2008 (Review from Allrecipes US | Canada)
delicious! i made extra glaze and made the glaze extra lemony and poked tons of holes in the cake with the bamboo skewers and poured geneoursly. I added axtra sugar to the rest of the glaze to maek the glaze thicker and more "glaze-y" so that it would crust nicely and poured/spread that one on for icing. YUM! - 29 Sep 2006 (Review from Allrecipes US | Canada)
I must have done something wrong, since others had good results. Cake was about an inch high and very heavy. - 23 Jun 2007 (Review from Allrecipes US | Canada)